Pumpkin Mung Bean Lily Porridge

Name: Pumpkin Mung Bean Lily Porridge
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 450g green beans; 20g Dried lily; 20g pumpkin; 20g Red rice; 40g Japonica rice; 20g Glutinous rice; Some water

by Jiamei (from Tencent...)

4.9 (1)

Favorite

3

Difficulty

Easy

Time

1h

Serving

4

We Chinese people like to drink porridge and think that porridge nourishes the stomach and is easy to digest. And the porridge is ever-changing, and different ingredients have different nutritional effects. Drinking is not only comfortable but also supplements the various needs of your body. 【Mung Bean + Pumpkin + Lily】clearing heat and detoxification, warming the stomach and quenching thirst, replenishing the middle and replenishing qi.

Ingredients

Pumpkin Mung Bean Lily Porridge

1. Prepare food materials such as lily, pumpkin, red rice, japonica rice, glutinous rice, mung bean, except pumpkin, soak for about 2 hours.

2. Take out the inner pot of the pressure cooker, clean the red rice, non-glutinous rice, glutinous rice, and mung bean, and add enough water.

3. Cut the pumpkin into small pieces.

4. Put it in the inner pot of the pressure cooker.

5. Set pressure for 10 minutes.

6. After decompression, put the lily in.

7. Cover the pot and press again for 5 minutes.

8. It is ready to eat after decompression. Look, it's pretty sticky!

Tips:
1. It is best to put the lily last, or it will cook too badly.
2. The ingredients can be purchased in Taobao search store: Yu Luohong.
3. People with weak constitution and weak spleen and stomach should not eat more mung beans.