Millet, rice, mung bean

working methods

1. Put the millet and rice in a clean bowl.

2. Pour the cold water without millet into the bowl and stir it in one direction for several times with chopsticks, and you will see that the rice grains sink to the bottom of the water and impurities float on the water. Pour out the water and floating impurities, and the millet will be washed.

Put enough cold water in the pot, the fire will make the water in the pot make a noise, and the water surface seems to be boiling.

4. Put the washed millet into the pot.

5. Stir the millet in one direction for a few times with a spoon, cover the lid and cook over high heat.

6. Put the mung bean into a clean small bowl, stir it in one direction for several times with chopsticks, and pour off the water.

7. Cook until the water in the pot boils, and pour the washed mung beans into the pot.

8. Stir several times in one direction with a spoon.

9. Cover the pot, boil over high heat and simmer. In the process of cooking, you will see the formed rice soup jumping on the lid and overflowing the pot. You can leave it alone and let Xiaomi cook in the pot like this.

10. We all use gas stoves or induction cookers now. Because we are worried about the danger of spilling out of the pot for a long time, we can put a chopstick on the edge of the pot, so that there is a gap between the lid and the edge of the pot, and continue to cook with low heat.

1 1. After boiling for about 40 minutes, you will see that the rice grains are fully mixed with water. The rice soup in Huang Chengcheng is light green, and the skin condenses into a bright and transparent film called rice oil, and the millet porridge is cooked.

12. Scoop some rice grains and mung beans, which are all in full bloom.