Red Bean Mung Bean Sorghum Rice Porridge

Name: Red Bean Mung Bean Sorghum Rice Porridge
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g green beans; 100g red beans; A small amount Barley rice; Some water

by Green olives

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In summer, people in their hometown love to cook sorghum rice porridge and get cold water, called sorghum rice water. Served with deep-fried small salted fish and various small mixed vegetables, it tastes refreshing and makes you have an appetite and fall in love with eating on a hot day! However, I feel that after the water is used, it will lose nutrition and taste a little bit sticky, so I use this method. I cook it and let it cool one hour before eating. It is soft and waxy, cool in the mouth, drinking the soup, chewing the rice, and eating. With the small salted fish, if it weren't for the panic of the belly, I really want to eat it! Red beans invigorate blood, reduce bruises. Mung beans relieve the heat and get a hundred poisons. Barley rice dehumidifies, how good is this porridge? "

Ingredients

100g Green Beans
100g Red Beans
A small amount Barley Rice
Some Water

Red Bean Mung Bean Sorghum Rice Porridge

1. Wash red beans, mung beans, and barley rice.

Red Bean Mung Bean Sorghum Rice Porridge recipe

2. Soak in the blisters for half an hour.

3. Wash sorghum rice.

4. Add 4 to 5 times the amount of water to the boiling pot. After the high heat is turned on, the medium and low heat will be simmered for about one hour. Due to the long cooking time, let the soybean rice be fully cooked, and there will be more rice soup after it is cooked to quench polydipsia.