1, main ingredients: mung bean 1 cup, boiled water 1 pot, borneol 94g. Weigh and prepare the ingredients in advance. Use the measuring cup provided by the rice cooker to measure 1 cup of dried mung bean, clean it with clear water, then cover it and soak it in the refrigerator for about 8 hours.

2. Take out the soaked mung beans in the cold storage, pour out the soaked water, change the water for cleaning, and then drain the water for later use; Boil a pot of boiling water for later use.

3. Put the soaked mung beans and borneol into the inner container of the rice cooker in turn, and pour boiling water in front of it until the water reaches the cooking water level line "5". It doesn't matter if you can have more or less water, just put more water if you like.

4. Cover the lid, connect the power supply, and select the soup making function;

5, let the pot cool, you can eat it without burning your mouth, or let it cool before eating.