Walnut and Tremella Congee with Purple Potato

1. Prepare the materials.

2. Tear off small buds of Tremella fuciformis soaked hair; Peel off purple sweet potatoes and cut them into small cubes; Bake the walnut kernels in the oven for about 6 minutes, then take them out and crush them with a rolling pin;

3. Add 3 bowls of water to the pot, put the washed rice in, bring to a boil over high heat, and stir the bottom of the pot with a spoon to prevent it from sticking to the pot;

4. Add purple sweet potatoes, bring to a boil, and then turn to medium heat;

5. Put in Tremella fuciformis and stir over low heat for about 40 minutes. During this process, use a spoon to stir multiple times;

6. When the rice blooms and the consistency meets the requirements, add crushed walnuts and mix well. Add rock sugar or cool it to below 60 ℃, then add honey.