Yinchen Bean and Lentil Porridge

Yinchen Bean and Lentil Porridge

1. Freshly picked green leaves go to the roots and yellow leaves

2. After soaking for a while, clean and drain

3. Cut into small pieces

4. Wash the lentils with water

5. Pour into the pot, add appropriate amount of water

6. There will be a lot of foam after the fire is boiled

7. Stir the scum with a rice spoon to sink the floating lentils and skim the scum

8. Add the cornmeal and stir along the bottom of the pot a few times

9. Turn to medium heat and simmer for 15 minutes

10. Pour the Yin Chen and cook for 2 minutes

11. Add salt to taste before serving

Tips:

How to make bean lentils: Wash the soybeans and soak them until the hair rises, then squeeze them, and then dry them for long-term storage. You can take them as you eat. For the preparation of cornmeal, please refer to the recipe "pole porridge" posted earlier.
[How to quickly identify Yinchen]
It is often kneaded into a ball, gray-green, and the whole plant is covered with white hair, soft as velvet. The stem is 7-10cm long, the base is relatively thick, and the complete leaves are more stalked, connected with the thin stems, and the leaves are divided into filaments. Slightly fragrant, slightly bitter taste. The quality is tender, soft, off-white in color and strong in aroma.
The Yinchen before and after the Ching Ming Festival is the most tender time.
Those who don't know this kind of wild vegetables are best not to pick them at will, so as to avoid poisoning by accidental ingestion.