<h1>Mung bean porridge</h1>
It is cold and sweet, has the effect of clearing heat, detoxifying, reducing fire and cooling down;
The cooking method of mung bean porridge is very simple and it can be combined with a variety of different ingredients to cook a nutritious porridge with different tastes, which is more nutritious and healthier
<h1>Rice mung bean porridge</h1>
material
Ingredients: 250 g of rice, 150 g of mung beans, add as individual.
Excipients: white sugar 20 g, peanuts
method
1. Rinse the rice with water, remove impurities from mung beans, and wash with clean water.
2, put the mung beans into the pot, add about 1750 grams of water, boil over high heat, move the heat to simmer for about 40 minutes, until the mung beans are crispy, put in the rice and cook for about 30 minutes on medium heat, cook until the rice blossoms, the porridge soup is thick and thick; after cooling, add rock sugar and mix and eat.
<h1>Kelp mung bean porridge</h1>
30 grams of kelp, 30 grams of mung beans, sugar to taste, 100 grams of japonica rice.
1: Wash and chop the kelp first, and soak the mung beans for half a day.
2. Wash the japonica rice and cook it together as porridge. Season with sugar when cooked.
<h1>Gypsum mung bean porridge</h1>
Gypsum 30-45 grams, 30 pieces of fresh bamboo leaves, 100 grams of fresh reed root, 30 grams of mung beans, 100 grams of japonica rice, sugar to taste.
Wash the fresh bamboo leaves and fresh reed roots, fry the juice with the gypsum, and then cook the porridge with mung beans and japonica rice, and add sand sugar
<h1>Red and mung bean porridge</h1>
100 grams of red beans, 100 grams of mung beans, 30 grams of hawthorn, 10 jujubes
Put all the ingredients together in a pan, add 1000 ml of cold water and fry until the beans are rotten.
Tips
It is best to soak the red beans and mung beans in cold water for an hour before cooking, it will be easier to cook.
<h1>Barley mung bean porridge</h1>
250 grams of mung beans, 50 grams of coix rice, 25 grams each of green plum, kumquat cake, bergamot radish, and Beijing cake strips, 500 grams of sugar, 40 grains of sugar water lotus seeds, 10 grains of golden dates, 10 grams of sugar osmanthus flowers, and 2 roses.
1: First clean the mung beans, rinse them with water, put them in a basin, basket and steam over high heat for about 30 minutes until the mung beans are steamed.
2: Wash the barley rice and dates, put them in a small bowl and steam them at the same time as the beans. Then cut the green plum, kumquat cake, bergamot radish and Beijing cake strips into mung bean-sized cubes and divide into 10 parts.
3. Finally, put the pot on medium heat, add 1200 grams of boiling water to boil, and sprinkle the steamed mung beans, barley rice, dates, 4 lotus seeds, cut plums and other fruits in the porridge, and then sprinkle the sugar osmanthus and roses evenly in each bowl.
<h1>Strawberry mung bean porridge</h1>
250 grams of glutinous rice, 100 grams of mung beans, 250 grams of strawberries, sugar to taste.
1, mung beans to remove impurities, wash clean, soak in water for 4 hours; strawberries choose to wash clean.
2: Put the glutinous rice and the soaked mung beans into the pot together, add the appropriate amount of water, boil over high heat, turn to low heat and cook until the rice blossoms, the mung beans are crispy, add strawberries and sugar and stir well, cook for a while.
<h1>Banana mung bean porridge</h1>
60 g mung beans, 2 bananas
1: First clean the banana except for the stem, chop the banana peel, put it into the household juicer and beat it quickly, filter the juice and put it in the cup for later.
2, after the mung beans are cleaned, put into the casserole pot, add an appropriate amount of water, boil on high heat and then leave the heat, let it cool, take the mung bean soup, mix it into the banana juice, mix well.
<h1>Lotus seed silver ear mung bean porridge</h1>
50g mung beans, 50g millet, 50g rice, 10 lotus seeds, 30g round glutinous rice
Millet lotus seed mung bean porridge
1. Wash mung beans, rice and millet together; Wash the lotus seeds and soak in water for 30 minutes.
2: Put all the ingredients in the pot, add at least 1000ml of water, bring to a boil on high heat, simmer on low heat for 40 minutes.
3: Stir once every 10 minutes or so to avoid sticking to the bottom of the pan.
4: Turn off the heat, simmer for about 10 minutes, stir well with a spoon and serve.
<h1>Mung bean lily chrysanthemum porridge</h1>
150g mung beans, 30g lilies, 10g chrysanthemums (just use ordinary dried chrysanthemums), rock sugar.
1: Wash mung beans, lilies and chrysanthemums, soak mung beans and lilies in water for 20 minutes.
2: Put all the ingredients into the pot and add two-thirds of the water to the pot.
3, first boil on high heat, and then change the low heat to cook for an hour or so 20 minutes, the time of boiling is to make the mung bean soup have a rustling feeling, frozen up and drinking is more comfortable.
<h1>Lily lotus seed mung bean porridge</h1>
Ingredients: 200 g of rice
Seasoning: 20 g rock sugar each appropriate amount
1. Wash the rice with water, wash the lilies and cut into small pieces;
2, lotus seeds to wash the heart;
3, add an appropriate amount of water to the pot to boil, add rice, lotus seeds, mung beans to boil;
4: Turn to medium heat and cook for half an hour, add lilies and bring rock sugar to a boil.
<h1>Simple mung bean porridge</h1>
1. Volume ratio. Mung bean: rice: water: sugar = 1:1:30:2; water put 30 times or more as well.
2: Remove the mung beans and wash them for 1 hour in cold water.
3: Wash the rice slightly, mix in mung beans, water, boil, cover but not too tightly.
4, bring to a boil on high heat, and then adjust the medium-low heat (to slightly hear the sound of bubbles bursting as the standard of the heat, compared to the low heat to boil a little, incense a little) for 40 minutes.
5: When the sugar comes out of the pot, put in and mix well.