1. One night in advance, a handful of red beans.
2. Add an appropriate amount of water and soak overnight.
3. Get up early and prepare the materials.
4. Rinse the germ rice and black rice, and pour them into a casserole.
5. Add 500ml of water. Turn on high heat, cover the lid and boil the water.
6. Fresh lily, peel off. The outermost layer of the old shell can be left unused, opened, cleaned and set aside.
7. The soaked red beans are cleaned.
8. After the water in the pot is boiled, pour the red beans, turn to medium heat, cover and simmer, stirring in the middle to prevent the bottom from sticking. Beware of overflowing porridge soup.
9. Simmer for ten minutes, the rice grains expand. Stir frequently.
10. Add fresh lily, turn to low heat, cover and continue to simmer.
11. The water slowly becomes less, and the fire continues.
12. In about ten minutes, the porridge slowly becomes viscous. Add some rock sugar to taste. Continue to simmer for five minutes.
13. Finally turn off the fire. Bored for five minutes. If you think the red beans are not waxy, you can cook them for a while. Out of the pot!
Tips:Stew in a casserole, watch out for overflowing porridge and soup. If you don’t like lilies, you can substitute other ingredients.
