material

Millet, rice, mung bean

method of work

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

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

3. Put enough cold water into the pot, and the fire will make the water in the pot make a noise, and the water surface seems to open.

4. Put the washed millet into the pot.

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

6. Put mung beans into a clean small bowl, stir them in one direction for several times with a chopstick, and pour off the water.

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

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

9. Cover the lid, boil over high heat and simmer slowly. In the process of cooking, you will see that the formed rice soup jumps on the lid and overflows the pot. You can leave it alone and let the millet boil in the pot like this.

10. We all use gas stoves or induction cookers now, so we can put a chopstick on the edge of the pot to make 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 on low fire, you will see that the rice grains are fully mixed with water, and the rice soup is yellow with a faint green color, and the epidermis condenses to form a bright and transparent film called rice oil, so that the millet porridge is cooked.

12. Scoop some rice grains and mung beans with a spoon, which are in full bloom.