Ingredients ?

Mung beans a small handful

Cowpeas a little

Millet a small handful

Raisins a small handful, proportional to the sweetness.

Lycium barbarum berries A dozen

Stewing cup A cup, to support the national product!

Stewing cup mung bean millet porridge practice ?

First the mung bean cowpea millet (look at the addition, I do is a one-person portion) washed first soaked in cold water for half an hour. Wash the raisins berries.

Pour the entire crockpot with boiling water 100 degrees and preheat for 10 minutes. (This step is important)

Cook the mung beans and cowpeas and millet over high heat. If you want the texture to be rotten, you can cook it longer. Because mung beans are harder to simmer. (I cooked them for about 20 minutes)

Pour out the pre-heated water from the crock pot. Pour the boiling mung bean cowpea millet water, and the pre-prepared goji berries raisins into the stewing cup, taking care not to exceed the water level line.

My stewing cup insulation time of 12 hours, is the night before 11:30 pm into the boiled things, the next morning at 8:30 am open to eat, mung beans seem to be grainy, a small number of already bloomed, eat the texture of a little sandy, not hard. If you want to eat a little bit of glutinous taste can add a little bit of glutinous rice or oatmeal.

Stirring a little, already out of the sand, haha!

Eating!