Nutritional value of whole grain porridge Whole grains are a "big family", such as indica rice, glutinous rice, millet, corn, buckwheat, black beans, broad beans, red beans, mung beans and sweet potatoes. Nutritionists have analyzed that whole grains have higher nutritional value than refined flour and rice. Its nutritional value is five times higher than that of rice cooked with one grain of rice.

Black beans 10g red beans 10g mung beans 10g rice 20g millet 20g black rice 10g water 500ml.

Step 1

Raw materials: black beans, red beans, mung beans and black rice, each 10g.

Second step

20g of rice and 20g of millet.

Third step

Wash black beans, red beans and mung beans and soak them in water for more than 2 hours.

Fourth step

Wash rice, millet and black rice and put them into the electric cooker.

Step five

Put the soaked beans into the pot together, press the porridge button, and when they are cooked to the heat preservation state, cover them and cook for half an hour, turn off the power supply, and then stuffy for a while, which will be more viscous. Tastes better. When cooked hard, you can decide according to your own taste. If you like it thick and stuffy, I suggest that the beans are softer, almost better, and better for your stomach.

Because I cook alone, the amount of things is very small, so when you cook, you can increase or decrease according to the amount of your home. It is stuffy after boiling, and it will be stronger when drinking.