A good place for bean dregs

A good place for bean dregs

Introduction:

"At ordinary times, I like a bowl of congee with a few drops of salt and chili oil. At noon the day before yesterday, I cooked a pot of {bean dregs, millet and spinach porridge} with the leftover bean dregs, corn flour, millet and spinach! It's really delicious. Although the bean dregs are put in, the taste is not rough at all, and it has a light bean flavor. Come to a bowl quickly, and you'll love it! "

Production steps:

Step 1: prepare raw materials, clean spinach and chop, wash carrot and chop, wash chive and chop;

Step 2: Boil the water in the pot, put the washed millet into the pot and cook it;

Step 3: put corn flour and bean dregs into a bowl;

Step 4: add appropriate amount of water to make paste;

Step 5: turn the heat down, cook the millet until it blooms, add the chopped carrots and cook a little;

Step 6: put the corn flour and bean dregs paste into the pot and mix well;

Step 7: add spinach chips;

Step 8: add appropriate amount of salt;

Step 9: after boiling, add pepper;

Step 10: turn off the heat, add sesame oil, chopped chives, stir well, then serve!

Materials required:

Corn flour: half bowl

Millet: half bowl

Spinach: moderate

Bean dregs: a small bowl

Carrot: right amount

Salt: a little

Pepper: a little

Sesame oil: a little

Chopped chives: a little

Note: 1. Don't put spinach too early, nutrients are easy to lose, just put spinach in a pot, sesame oil can be put according to your own taste; 2. Vegetables can choose any green leaf vegetables, don't stick to one.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light