Summer is hot, and the most inseparable thing is mung beans. How can mung bean millet porridge be cooked to be thick?

In hot summer, the only weapons to cool off the heat are central air conditioning, melons and mung beans. Mung bean is one of many beans. People in China have been eating mung beans for more than two thousand years. Mung beans are very high in nutrients, especially the skin of mung beans, which is also an essential characteristic food for clearing away heat and fire in summer. Every summer, our family will certainly hoard dozens of kilograms of mung beans. Use it to cook mung bean porridge or mung bean soup, which can clear away heat and detoxify and relieve summer heat. It can be used as breakfast and cakes. It's delicious.

Mung bean porridge is one of the essential drinks for ordinary people in summer. Compared with cold food, it is much softer and suitable for all ages. Whether it is mung bean porridge or mung bean soup, if you want to taste good, then mung beans must wait until they are soft and sticky, and there is more sand. I especially like to eat Sasha Vujacic mung bean porridge, which is very slippery and can destroy two bowls inadvertently. It's hot, so drink more mung bean porridge. If you want to cook a pot of soft, sticky and sandy mung bean porridge, you must have two more processes. Next, let's take a look at the cooking method of mung bean porridge.

Wrapped mung beans in packaging bags and put them in the freezer for 3 hours; You can also store each mung bean in the freezer at the same time. Frozen mung beans are particularly easy to produce sand.

Take out the frozen mung beans, wash them with cold water, prepare clean and tidy utensils, put the mung beans in a plate, add cold water that completely submerges the mung beans, and soak them for 2 hours.

Put the soaked mung beans and black glutinous rice into an electric pressure cooker, add cold water 0/0 times of/kloc, and cook in the electric pressure cooker for 30 minutes; ; After the pot is cooked, you can't take it out immediately, then stew it for 10min, and finally add the old rock sugar seasoning. The mung bean porridge made in that way is soft and sticky, and it produces sand quickly.

If you want to make the cooked mung bean porridge soft and sticky, and produce more sand quickly, you must do this process more: put it in the freezer early, which is suitable for cooking coarse grain porridge for every kind of bean food. Beans are hard and difficult to stew, but freezing at ultra-low temperature in advance can make them stew quickly, greatly reducing the steaming time; If you want to stew quickly, it is impossible to produce sand and refrigerate. Must be soaked in cold water for more than 2 hours in advance. Usually, if I'm not in a hurry, I like to soak them in the refrigerator all night and cook them in the morning. The cooked mung bean porridge is particularly delicious.