Millet sweet potato and lily bulb porridge


80 grams hulled millet

2 sweet potatoes

11 red dates

50 grams lily bulb

20 grams crystal white sugar


1. Immerse the millet in water for 10 minutes


2. Rinse the red dates, immerse in water for 1 hour


3. Peel the sweet potatoes, roll and slice the potatoes


4. Add the millet and some water in a stew pan


5. Add the red dates in the stew pan, heat the stew pan over high heat


6. Cover the stew pan with the lid, bring to a boil


7. Remove the scums


8. Turn down to low heat, stew for 30 minutes, until the soup is smooth


9. Add the sweet potatoes in the stew pan, turn up to high heat


10. Bring to the boil, turn down to medium heat, boil until the sweet potatoes are cooked through


11. Add the lily bulb in the stew pan


12. Add the crystal white sugar in the stew pan


13. Stew until the crystal white sugar is fully dissolved, serve