Introduction to the practice of millet and mung bean porridge;

Step one:

Rice and rice are put in a clean bowl. Pour cold water without millet into the bowl, and stir it in one direction for several times with a chopstick. You will see that the rice grains sink to the bottom of the water and there are impurities floating on the water surface. Pour the water and floating impurities all the way, and the millet will be washed. 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 be open. Put the washed millet into the pot. Stir the millet in one direction for several times with a spoon, cover the pot and cook over high fire. Put mung beans into a clean small bowl, stir them in one direction several times with a chopstick, and pour off the water.

Step 2:

Boil until the water in the pot boils, and pour the washed mung beans into the pot. Stir in one direction several times with a spoon. Cover the lid, boil over high heat and simmer slowly. In the process of cooking, you will see the rice soup rushing to the lid, which has the phenomenon of overflowing the pot. You can leave it alone and let the millet boil in the pot like this. We all use gas stoves or induction cookers nowadays. For fear of danger from overflowing the pot for a long time, we can put a chopstick on the side of the pot, so that the lid and the side of the pot form a crack and continue to cook with low fire.

Step 3:

Boil on low fire for about 40 minutes, and you will see the abundant inclusions of rice grains and water. The yellow rice soup has a faint green color, and the epidermis agglutinates to form a bright and transparent film called rice oil, so that the millet porridge will be cooked. Scoop some rice grains and mung beans with a spoon, and they all bloom.