2. Wash mung beans and soak them overnight in cold storage.

3. Take out the soaked mung beans in the cold storage, change the water, clean them, drain the water and boil a pot of boiling water for later use.

4. Put mung beans and borneol into the inner liner of the rice cooker in turn.

5. Pour boiling water until the cooking level is "5". Cover the lid, connect the power supply, and select the soup making function.

6. After the cooking procedure is completed, let the pan cool. You can eat it without scalding your mouth or after refrigeration.