煮洋葱的同时，另外取一小平底锅，倒入白葡萄酒，微煮30秒去泡沫。

While the Onions are cooking, bring the wine to a boil in a small pan, then bubble away for 30 secs.

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倒入蔬菜高汤，放藏红花粉，小火微煮20分钟，注意保持搅拌，待到米饭变软。

Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.

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把其馀的面糊用平底锅以中火搅煮至微浓稠，加入蒸熟的蕃薯拌匀。

Cook the rest of remaining batter in a non-stick pan over medium heat until begins to thicken. Add in cooked sweet potatoes, mix well.

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