Cooking Steps

1. 

   Step1:Mung bean has the effect of clearing away heat and detoxification, relieving summer heat and thirst, while fresh corn is in season, with rich nutrition. It's best to cook porridge together.

2. 

   Step2:Prepare the ingredients. Use the sticky corn, so the ordinary rice is OK. There are still some left in a bowl of three people in our family. The porridge cooked at noon can be drunk in the evening. It's easy. The mungbean is also easy to boil. It doesn't need to be soaked.

3. 

   Step3:It's better to choose the older one. Wipe down the corn stubble with a coarse eraser. Be careful not to wipe down the root of corn grain.

4. 

   Step4:The mung bean can be washed without soaking. Put it in a casserole and pour in 56 times of water. Boil it over high heat for about 35 minutes. Pour out some mung bean soup and keep it for drinking. My daughter likes it. It's best to relieve the heat.

5. 

   Step5:Wash the rice and put the corn stubble together. Add some water and pour into the casserole.

6. 

   Step6:Start cooking mung bean porridge. It's better to add enough water at one time. Turn on the small fire and cook slowly.

7. 

   Step7:Cook until the porridge thickens (about 30 minutes). Add some sugar and cook for another 5 minutes.

8. 

   Step8:My family likes the thick mung bean porridge. If you like the thinner one, please add more water at the beginning.

9. 

   Step9:In the morning, I made noodles. I made zucchini meat buns in the process of cooking porridge.

10. 

    Step10:Congee with mung beans on corn stubble + steamed bun with fresh meat - lunch in summer.