Barley and Mung Bean Congee

Name: Barley and Mung Bean Congee
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Barley; 100g green beans; 60g Corn grits

by Jamie Pastoral

4.7 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

3

Barley, which has the effects of relieving swelling, strengthening the spleen and removing dampness, is combined with mung bean porridge that clears away heat, detoxifies and relieves heat. It is very suitable for hot summer consumption. Add some corn grits that invigorate the spleen and stomach, detoxify and prevent cancer, make this porridge more nutritious, more effective, and help to spend the summer safely.

Ingredients

100g Barley
100g Green Beans
60g Corn Grits

Barley and Mung Bean Congee

1. Prepare barley and mung beans

2. Wash barley and mung beans and soak in cold water for 1 hour

3. Put the soaked barley and mung beans into the inner pot of the rice cooker

4. Add appropriate amount of water, put the inner pot into the rice cooker, cover the lid and turn on the electric cooker

5. Prepare corn grits

6. Wash the corn grits, put the millet in the rice cooker after 30 minutes, cook it and simmer for about 10 minutes after turning off the power to serve.