Chinese Food
Mung bean congee
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Everyone likes to drink thick, soft and glutinous mung bean porridge. But when people cook mung bean porridge, they will encounter a problem. That is, the rice has been cooked and rotten, but the mung bean is still a little stiff and does not bloom. It's true. The mung bean itself is hard and solid. Only when it's boiled and blooming can it release all the nutrients. It tastes soft, Sandy and waxy. That's good. It seems common and simple. But many people don't know how to cook mung bean porridge. Then how can we cook the mung bean porridge with rice and mung beans blooming? In fact, there are some tips. -
Cooking ingredients
Cooking Steps
Step1:Prepare fresh green beans and ric
Step2:Clean the mung bean and rice with clear water. Because the mung bean porridge is cooked directly, the mung bean and rice are washed together
Step3:Then add a proper amount of water. The amount of water is not required. It can be increased or decreased according to your own preference. It's OK to add water halfway
Step4:Cover the pot and open the fire. Friendly reminder - don't leave for a while. Otherwise, overflow will cause trouble to yourself
Step5:Boil and turn off the fire. Close the lid and simmer for about 15-20 minutes. Then you can cool down
Step6:After 20 minutes, the rice in the pot has gained a lot of weight. But the green beans seem to have changed little
Step7:That's OK. Let's cover the pot and boil it. Then turn off the heat and simmer for a while
Step8:At this time, the water in the pot is less. The rice is blooming. The mung bean is also gradually expanding. Is there any
Step9:But it's not edible yet. You need to repeat the above steps - ste
Step10:After three times of stewing, rice and mung beans are fully cooked and bloomin
Step11:A green bean porridge that is cool, thick, soft, waxy and delicious is ready. Is it simple, quick and convenient?
Step12:With pickles, hot sauce and main course. It's so comfortable
Cooking tips:1. Cook mung bean porridge directly. Mung bean rice is washed in one piece. If you want to drink mung bean soup and want mung bean porridge, you need to separate them. 2. Cooking porridge has no requirement for water quantity. How much you like to increase or decrease depends on your own; if the novice is worried about mastering it badly, you can extend the index finger vertically. The water quantity is a little higher than the index finger joint. It's really not good. It's OK to add water in the middle. 3. The mung bean is boiled and braised three times repeatedly The operation steps of making and re boiling can all boil and bloom; each time the stewing time is 15-20 minutes. It's too short. It doesn't matter if it's longer, it's good to cook.
