Materials?

80 grams of rice

Glutinous rice 80g

Mung bean120g

Operating steps:

1. Wash mung beans and soak them in cold water 1 hour.

2. Prepare glutinous rice and rice.

3. Cook mung beans in the pot.

4. After the mung bean is cooked, wash the glutinous rice and rice and soak them in cold water.

5. Cook until mung beans are full, and cook glutinous rice and rice together. Turn the fire on, and then turn it down.

6. Stir when cooking to prevent the pan from sticking.

7. Cook until the ingredients are cooked and the rice is sticky. Turn off the fire before serving 10 minute.

Extended data:

Common practices of porridge

1. Peony porridge

Wash and dry the petals to remove water (you can buy dry goods), then rinse them, soak them in glutinous rice 1/4 and rice 3/4 for 30 minutes, cook them in the same pot, and add a small amount of red dates and medlar. (Note: Only for ladies)

2. Chrysanthemum porridge

Rock sugar, chrysanthemum tea water (strong), don't be stupid enough to cook directly with chrysanthemum, chrysanthemum is not inedible, many people are tired of watching it.

3. Crucian carp porridge

Boil crucian carp soup and filter. Cook porridge with less water, boil and cook for 10 minute, add crucian carp soup and continue cooking. Add a little salt.

4. Hawthorn porridge

Hawthorn is cut, so is lean meat. Boil the rice, and drink it if your stomach is upset.

5. Hawthorn Walnut Porridge

Mash walnuts and cook hawthorn slices for 30 minutes. Take out water and add water again.

Twice, add chopped walnuts and rice into hawthorn water to cook porridge, and add a little sugar, which is better for girls and good for the elderly.

6. Peanut red sauce porridge (tomato)

Soak peanuts, mash tomatoes and cook porridge. It tastes strange and delicious.

7. Mixed meat porridge

Dice a little beef jerky, wash a little sausage diced (raw Kazakhstan), cook with rice, add less salt, and cut cabbage leaves and a little sugar when it is ready. This is my sophomore year, and it tastes ok. It can be turned into all kinds of seasonal vegetables with endless changes.

8. Soybean and sesame porridge

Soak soybeans for a day, cook them with rice, add sesame powder when they are almost ready, and season them with sugar and salt as you like.

9.lotus leaf porridge

Instead of cooking with lotus leaves, I have seen lotus leaves cooking, dizzy. It is to tear off the lotus leaf immediately after the porridge is cooked and sprinkle it on the porridge, and then take it out after it turns light green.

10. Lotus and lily porridge

A little lotus seed, a little lily, a little diced meat, cooked with rice. Pickles that soak our nets in the middle of the night are especially good. It is good for clearing the heart and moistening the lungs, benefiting qi and calming the nerves.

1 1. Fruit porridge

An apple, diced for cooking, can be replaced with various seasonal fruits, with white sugar or rock sugar, depending on whether you like it or not.

12. Mutton porridge

Cut the mutton into small pieces, blanch it in boiling water and take it out. The porridge water has just boiled into mutton, with a little red dates and a big piece of ginger. Eating in winter is very comfortable.

13. Pork bone red bean porridge

Pork bones and red beans are cooked for half an hour, and then rice is cooked into porridge, which is delicious and nutritious.

14. yuba porridge

Cook the rice for 10 minutes, then let it cool, add preserved eggs and yuba and cook for 2 hours, which is very cold.

15. Longan porridge

Peel longan, put it in porridge, and cook with low fire 1 hour. Medium cooked rice and nine hot longan are also delicious, but the time should be changed. Anyway, the amount of sugar, porridge and rice and longan is 2: 20: 4. Ladies eat it every day, which helps to whiten the skin and absorb it well.

16. Potato porridge

Taomi, put it in the pot. Wash the potatoes, peel them and put them in the pot. Add twice the amount of rice, potatoes and water. Start cooking and wait for about 30 minutes.

17. Chai Yu peanut porridge

Peanuts in the pot, add water and cook first; Clean water, boil water and put it in; Wash the firewood, cut it into small pieces and stir-fry it in the oil pan. When the porridge is almost cooked, add the fried chai fish and cook together. It has diuretic, hemostatic, bone and tooth strengthening effects. For edema, frequent gingival bleeding, subcutaneous bruising (that is, ecchymosis), eat it often. Can be used for children's diet and calcium supplementation.

22. dried bean porridge

Dry-clean soybeans and vegetables, add rice after the water fee, put dried vegetables and soybeans into the pot at the same time after the second water boiling, and wait for about 2 hours. For office workers who often stay up late.

The porridge cooked with leftovers (called "rice paste" in Wu language) in the north of Qiantang River ("western Zhejiang", including southern Jiangsu, southern Anhui and Shanghai) is called "soaked rice" or "soaked rice", which has a unique flavor and is the usual breakfast staple food in these areas. Jiangnan people don't classify this kind of food as "porridge", but it is sometimes confused in the north. In eastern Zhejiang (old Shaoxing and Ningbo), people don't eat "soaked rice" for breakfast, but just cooked rice or porridge.

References:

Porridge (Food) _ Baidu Encyclopedia