Mung bean porridge: long summer with porridge

Mung bean porridge: long summer with porridge

Introduction:

"Qingming sorghum, xiaomangu; mang sesame, summer solstice bean.". Traditional Chinese medicine believes that in July and August, we should eat more spleen strengthening food, especially mung beans, red beans and other beans with spleen strengthening and dampness removing effect in dog days, which can remove the dampness accumulated in the body in summer. In summer, mung bean can also help to clear away heat and detoxify, relieve heat stroke. Li Shizhen believes that "congee and stomach, the most wonderful diet.". In summer, boil a bowl of rice and mung bean porridge or millet and mung bean porridge with weak alkaline mung bean. It can adjust the acid-base balance of the body while it is cool. It is really the best choice at the right time. "

Production steps:

Step 1: get the mung beans ready.

Step 2: get the mung beans ready.

Step 3: wash millet.

Step 4: wash the rice.

Step 5: put millet and rice into casserole, add water.

Step 6: bring to a boil.

Step 7: add mung beans.

Step 8: bring to a boil again and turn to low heat.

Step 9: cook until mung bean and rice blossom, then turn off the fire and eat.

Materials required:

Mung bean: 60g

Rice: 30g

Millet: 60g

Water: 1500ml

Note: mung beans need to be soaked in water in advance.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: light