Yam nutritious porridge

The yam porridge is dense and warm, the yam is cut into dice and cooked until it is soft and sticky, and the rice aroma is wrapped in a light medicinal aroma. It is smooth and soft in the mouth, and the warmth spreads from the tip of the tongue to the stomach. Sprinkle some wolfberries to add a little sweetness, or add a few red dates to enhance the fragrance. It is simple and plain but soothing and comfortable, and is the best comfort in the morning or when you are sick.

Ingredients

Steps

Peel the yam.
Chop 100g yam into cubes and mash for later use.
Dice 30 grams of tomatoes and set aside.
20g greens cut into small pieces for later use
Set aside 15 grams of chopped garlic.
Set aside 15 grams of chopped green onion.
Add 50 grams of flour to the mashed yam.
Mix the yam and flour well and set aside.
Heat oil in a pan and fry an egg.
Heat oil in a pan and add the minced garlic and chopped green onion. Stir-fry until fragrant.
Add the prepared tomatoes.
Stir-fry the tomatoes to make juice.
Add 200 ml of water and cook over low heat.
After the tomato water boils, pour in the prepared yam. Add a little salt, pepper, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, and mix well.
Cover and cook for 5 minutes.
Add the prepared greens and scrambled eggs. Stir a few times.
Cook for another minute.
It's ready.