Mung Bean Kelp and Winter Melon Soup
1.
Wash the mung beans and soak them in clean water overnight. When buying mung beans, don’t choose too beautiful ones. I like to buy those homemade mung beans from street old women. Although they seem to have a lot of impurities, they are safe to eat. Rinse it a few more times, and the dry ones will float on the water. Just rinse it a few times.
2.
Rinse the kelp slightly, soak the hair in clean water, and then wash the surface.
3.
Peel the wax gourd and slice it, then slice the kelp for later use.
4.
Put the soaked mung beans into the rice cooker, set the porridge button, and cook the mung beans until they bloom.
5.
Pour in the winter melon slices and kelp slices and cook for about half an hour.
6.
The entire porridge cooking process is about one and a half hours, and you can add salt and sugar according to your preference.
Tips:
Mung beans should be fully soaked with water to make it easier to bloom when cooking porridge. The kelp should also be fully soaked. The leaves of the soaked kelp should become thick and full. It is best to soak overnight. If time is too late, it will take at least one hour or more.