Chinese Food
Congee with mung bean and Lily
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In summer, it's very happy to have a small dish in the morning with a bowl of porridge.
Cooking ingredients
Cooking Steps
Step1:Mung bean and Lily congee. I bought it in advance and mixed it. Soak it in clear water in the evening in advance. In the morning, boil it over medium heat until it boils.
Step2:When the water boils, add a little bit of pasta alkali.
Step3:Turn down the heat and cook slowly. Stir with a spoon properly to prevent the bottom sticking at the center.
Step4:Look at the state of mungbean. If the skin is not open, continue to cook slowly.
Step5:Until the mung bean skin breaks.
Step6:After turning off the fire, use the preheating of the electric pottery furnace to keep simmering for 5 minutes.
Step7:In summer, porridge is thin. Use chili oil to choke a little pickled cucumber. A simple breakfast is good.
Cooking tips:1. It's better not to cook porridge quickly. Green beans are not easy to boil. 2. Chili oil is best boiled with dry chili and hot oil. Do not buy ready-made chili oil. 3. If you don't like it, don't put it on. It doesn't affect the taste. Only the color is lighter. 4. Mung beans should not be overcooked so as not to damage organic acids and vitamins and reduce the effect of clearing away heat and detoxification. 5. Mung bean is cool. People with weak spleen and stomach should not eat more. Don't eat mung bean food when taking medicine, especially warm tonic, so as not to reduce the efficacy. The smell of uncooked green beans is strong. It is easy to feel sick and vomit after eating. There are skills in making delicious dishes.
