Soak mung beans in water for about half a day until they become wet and soft. Rice should be sticky and easy to cook porridge, such as japonica rice and glutinous rice. Then start cooking according to the ratio of 1: 1: 20, even more, 1 two mung beans, 1 two rice, and add as much water as possible. The fire boiled and then simmered all the time. If you are in a hurry, stir at any time to avoid caking and pasting the pot. If you are not in a hurry, cook with minimum fire 1 hour or more, and stir several times in the middle. Mung beans bloom and rice soup thickens. It's delicious when cooked thin, so choose the dryness you need to cease fire; If it is boiled dry and mixed with water, it is basically scrapped. Full preparation, slow fire and one step in place are key skills. The ratio of mung bean to rice is 4: 1, and the specific steps are as follows:

condiments

100g mung bean, 25g rice.

condiments

200ml of water and 20g of soft sugar.

Practice of mung bean porridge:

1. Wash mung beans and soak them in clear water for 4 hours. Wash the rice and soak it in water for 30 minutes.

2. Put water in the pot, add mung beans after boiling, and add rice after boiling again (the ratio of water to mung bean rice is 4: 1, which can also be adjusted according to your own taste).

3. Keep the fire burning. After the water boils, turn to low heat and stew until the mung beans bloom and the porridge becomes sticky. After cooling, put it in the refrigerator 10-20 minutes, and add appropriate amount of sugar to make it taste better.