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Raw materials for making lily, barley and mung bean porridge;

Ingredients: 50g mung bean, 50g coix seed, 50g rice and 50g brown rice.

Accessories: dried lily 20g.

Seasoning: sugar 30g.

The practice of lily barley mung bean porridge;

1. Wash brown rice, coix seed, rice and mung bean, and soak in clear water for 2 hours;

2. Put all the materials into the pot, add appropriate amount of water and boil;

3. Turn to low heat and cook for half an hour while stirring until cooked;

4. The porridge is thick and can be seasoned with white sugar.