Chinese Food
Purple potato and mung bean congee
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According to the solar term, summer has passed. But the weather is still very hot. So, even if you drink the purple potato and green bean sweet soup to relieve the heat now, it's still not out of date. Remember when I was a child. Every summer, the most common sugar water I drank was sweet potato and mung bean sugar water (I didn't know there was purple potato in the world at that time). I drank several bowls at a time, felt my stomach, spread my hands on the grass mat on the ground. I felt that the weather was getting cold. Seasons change. Time goes by. People who liked when they were little have no feeling now. Things they liked when they were little are still mostly liked now. It may be said that the stomach is more time-honored and loyal than the heart.
Cooking ingredients
Cooking Steps
Step1:Soak mung beans in cold water for about an hou
Step2:Cut purple sweet potato into small dices after peelin
Step3:Cool the mung bean in cold water. Simmer for about 15 minutes. Pour in the purple potato and boil over high heat. Simmer for another 12 minutes. Add the sugar and mix well. I like to boil the purple potatoes until they are broken into small pieces with a spoon. If you want the purple potatoes to remain in full shape, please only stew for about 9 minute
Step4:The cooked green beans and purple potatoes are very delicious. After they are cooled, they are put into the refrigerator and freezer. Just after the summer heat is gone in this autumn, a bowl and a half of them are served in one day. It's not only the stomach, but also the body that becomes ice and sweet
Cooking tips:If you use a pressure cooker to press the mung bean. When the pressure limit valve is sizzling, turn it into a small fire. Otherwise, the mung bean shell will block the valve. Small explosion may occur. You have skills in cooking and delicious food.
