black kerneled rice

500 grams

black soya bean

500 grams

semen sesami nigrum

200 grams

corn flakes

300 grams

wheat

500 grams

Red bean shrub

500 grams

condiments

White granulated sugar

Proper amount

step

1. Wash all the raw materials and put them in a small bowl for later use. Pour the washed black beans into the wok.

2. Stir fry slowly with millet until the water is dry and the beans are cooked.

Try the fried black beans to see if they are ripe. If it is not cooked, continue frying. The skin of cooked black beans is a little cracked, and the fragrance of black beans floats all over the house. Put the cooked black beans into a big empty basin for later use.

4. Pour the washed and drained black sesame seeds into a wok and stir fry over low heat.

5. Black sesame seeds are bulging and fragrant. Also try to see if they are cooked. If it is not cooked, continue to stir fry with low heat. If it is cooked, it can be poured into a basin for later use.

6. Pour the washed black rice into the wok and fry until the surface blooms. When cooked, you can put it in the pot.

7. Put the cornflakes in a baking tray and bake them in a preheated oven at 100 for 20 minutes. It is ok when frying black rice, because black rice is a bit difficult to fry. The baked cornflakes are crisp and delicious.

8. Bake the wheat in the oven 100 for 20 minutes, then take it out and put it in the wok.

9. The surface of the fried wheat is brown, and the smell of wheat wafts all over the house.

10. Put the washed red beans into a wok and stir fry over low heat.

1 1. The fried red beans are deep red and crisp.

12. Pour all the raw materials into a pot, mix them evenly, and put them in a mill for grinding and packaging (because I forgot to take pictures when putting red beans and wheat in the back, I am not used to taking pictures while doing it).