Chinese Food
Mung bean and lotus leaf porridge
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The mark of summer is that exposed skin is wearing thick sunscreen. Under the toxic sun and umbrella, people rush to Beidaihe in a swarm. There are electric flashes, thunder, rain and waterlogged roads. The sound of summer is the sucking of big red fruit under the shade of trees. The sparrow chirps outside the window at 5 a.m. the buzzing of small mosquitoes in my ears when I'm half asleep and half awake. There's also the numbing noise of door 3 of Building 2 all night. The taste of summer is the sand sweet of watermelon in Daxing, Beijing, the spicy of cold noodles in northern Sichuan, the cool and smooth of cold noodles in Yanji, Northeast China, and the smell of shanghaixiangdaohe fresh wine. I also thought of Lao She's great work eating Lotus. I immediately felt that the taste of summer was heavier, thicker and more interesting. I'd like to cooperate with a bowl of lotus leaf porridge. It's not too tasteful.
Cooking ingredients
Cooking Steps
Step1:Clean the mung bean. Soak it in water. Rinse the fresh lotus leaves. Clean the ric
Step2:Put water and mung beans in the pot. Boil them in high heat first. Add rice. Cook them in low heat until they are half cooked. Cover the lotus leaf on the porridge surface and cover for about 15 minutes
Step3:Take out the lotus leaf. Put in the sugar. Turn off the fire.
Cooking tips:Lotus leaves contain a variety of alkaloids, such as roemerine, Pronuciferine and nuciferine, as well as vitamin C and polysaccharides. It has the functions of clearing away heat and detoxification, cooling blood and hemostasis. There are skills in making delicious dishes.
