Chinese Food
Mung bean congee - congee for long summer
(64513 views)
Qingming millet with sorghum; summer solstice beans with sesame seeds. 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 the effect of spleen strengthening and dampness removing, which can remove the moisture accumulated in the body in summer. And eating mung beans in summer can also help to clear away heat and detoxify, and relieve heatstroke. Li Shizhen thinks that congee and stomach are the best way to eat. In summer, you can cook a bowl of rice mung bean porridge or millet mung bean porridge with weak alkali mung beans. It can adjust the acid-base balance of your body while being cool. It is really the best choice at the right time.
Cooking ingredients
Cooking Steps
Step1:Get the mungbean ready.
Step2:Soak mung beans in water for more than 2 hours.
Step3:Wash millet.
Step4:Wash the rice.
Step5:Put millet and rice into a casserole. Add water.
Step6:Bring it to a boil.
Step7:Add mung beans.
Step8:Boil again. Turn to medium low heat.
Step9:Cook until the Mungbean and rice are in bloom. Then put out the fire and eat.
Cooking tips:Mung beans need to be soaked in water in advance. There are skills in making delicious dishes.
