Mung bean porridge raw materials: mung bean 30g, japonica rice 100g. Practice: 1. Wash rice with clear water; Remove impurities from mung beans and wash them with clear water. 2. Put the mung bean into the pot, add about 500g of water, bring it to a boil with high fire and simmer for about 40 minutes. After the mung beans are crisp and rotten, add rice and cook for about 30 minutes on medium heat until the rice grains bloom and the porridge soup is sticky. After cooling, add sugar and stir to eat. Efficacy: Mung bean is a very good summer food, which can clear away heat and relieve summer heat, detoxify and relieve pain, and induce diuresis and dehumidification. Paired with japonica rice, it can be cooked into porridge, and it can also strengthen the spleen and replenish qi, nourish blood and promote fluid production. It is really a good summer product. Lily mung bean porridge: lily 30g, mung bean 50g, rice 100g, sugar 30g. Practice: 1. Wash lily, wash mung bean, and remove sediment; Taomi, remove the mud and sand. 2. Put the rice into the pot, add 300ml of water, add lily and mung bean, boil with strong fire, then simmer 1 hour, add sugar and mix well. Efficacy: clearing away heat and toxic materials, diuresis and detumescence. The second method of lily mung bean porridge: 1. Soak mung beans and put them in a pot for 5-6 minutes. Put them in the pot and pour water. Add mung bean and lily, and cook for 15 minutes, then add rice, turn to low heat, and cook until the porridge is thick and appropriate. 2. After the pot is taken out, pour it into a bowl and add rock sugar. Can be served with fried steamed bread slices. Features: Clearing away heat and toxic materials, beauty beauty. Tip: Dry-fried mung beans can reduce cooking time. Mung bean and lily chrysanthemum porridge raw materials: mung bean 150g, lily 30g, chrysanthemum 10g (common dried chrysanthemum is enough) and rock sugar. Practice: 1. Wash mung beans, lilies and chrysanthemums, and soak mung beans and lilies in clear water for 20 minutes. 2. Put all the ingredients into the pot and add two-thirds of the pot of water. 3. First boil the mung bean soup with high fire, and then simmer for about one hour and twenty minutes. Stew for a long time to make mung bean soup have a rustling feeling, and it is more refreshing to drink it frozen. Features: With the addition of lily, the soup has a natural sweetness, and with the fragrance of chrysanthemum, this summer porridge will definitely make your appetite open. Coix seed and mung bean porridge Ingredients: Coix seed, mung bean and honey Practice: 1. Soak Coicis Semen and mung bean overnight. 2. Boil the soaked Coix seed and mung bean in water for half an hour. 3. Put the cooked porridge, soup and water into a blender and stir it into a paste. 4. After cooling to below 40 degrees, add honey. Millet medlar and mung bean porridge Ingredients: millet, medlar and mung bean. Practice: Soak mung beans in warm water one hour in advance, then wash and cook for about 40 minutes, put the washed millet into the pot and cook together for 20 minutes, and then put the washed medlar into the pot and cook for about 5 minutes. Can be made into millet medlar mung bean porridge, nourishing the stomach and clearing fire, nutritious and delicious. Raw materials of mung bean millet porridge: 50g mung bean, 50g millet, 50g rice and 50g glutinous rice. Practice: 1. Wash mung beans and soak for more than 2 hours. Wash millet, rice and glutinous rice together. 2. Put all the raw materials into the pot, add at least 1000ml of water, bring to a boil with strong fire, and simmer for 40 minutes. 3. Stir every 10 minute/time to avoid sticking to the bottom of the pot. 4. Turn off the fire and simmer for about 10 minute. Stir with a spoon and serve. Appendix: Note: 1. Cook mung beans until crisp, then add rice to cook porridge. 2. Mung beans are hard. Putting them in the refrigerator one night in advance can save the time of cooking porridge. When cooking mung bean soup, sometimes the color of mung bean soup turns red and muddy because it is cooked for too long, and the unique flavor of mung bean is lost. Here are some cooking methods of mung bean soup. Method 1: Wash mung beans and control the moisture, pour them into the pot and add boiling water. The boiling water should be less than 2 cm. After boiling, switch to medium heat. When the water is about to boil (be careful not to stick to the pot), add a lot of boiling water, cover the pot, and continue to cook for 20 minutes until the mung bean is crisp and the soup turns green. Method 2: Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook them for 40 minutes. Method 3: Wash mung beans, put them in a thermos bottle, and pour boiling water to cover them. After 3~4 hours, the mung bean particles become bigger and softer, and then put them into the pot to cook, so it is easy to cook the mung bean in a short time. Method 4: Wash and dry the picked mung beans, fry them in an iron pan for about 10 minutes, and cook them again, and the mung beans will boil quickly. Method 5: Wash mung beans and soak them in boiling water for 10 minute. After cooling, put mung beans into the freezer, freeze for 4 hours, take them out and cook them. Mung beans will be crisp and rotten soon. The method of quickly cooking mung bean soup is to wash mung beans and drain water; Boil water in the casserole, then add mung beans, the water is slightly more than mung beans (about half an inch immersed in mung beans); Cook over high fire until the soup is almost dry, add boiling water, cover the casserole tightly, stew for 20 minutes, skim the floating skin, cook for 15 minutes, and add sugar to make mung bean soup. Ingredients of kelp and mung bean soup: kelp 100g, mung bean 100g, pig tibia 200g, salt 10g. Practice: 1. Washing kelp, soaking, and shredding; Wash mung beans and remove impurities; The pig's tibia was broken. 2. Put kelp, mung beans, pork bones and salt into a saucepan, add 500ml of water, boil with strong fire, and then stew with slow fire 1 hour. Efficacy: tonify liver and kidney, nourish essence and blood, and detoxify.