1. Wash mung beans first, then soak them in warm water for 2 hours, and then put them into a rice cooker with 1000 ml of water to cook until the beans are rotten and rice is thick.

2, the middle water is boiling, open the lid of the rice cooker to prevent the porridge from overflowing, and the mung beans must bloom.

3. Also, when cooking mung bean porridge, put sugar after the mung bean is cooked. If you put it too early, it will be difficult to cook and easy to stick to the pot. You'd better use rock sugar if you can! Because white sugar, that is, sucrose, is hot and dry, if you eat too much, you will get angry, while rock sugar is very moist.