1, the proportion of materials I use is rice and miscellaneous grains 1: 1, which means that several miscellaneous grains and beans add up to as much as rice. There are too many miscellaneous grains and the taste is poor. The cooked rice is sticky, loose and rough. But if you don't care about the taste, you can increase the proportion of miscellaneous grains, or even all miscellaneous grains).
2, all kinds of miscellaneous grains can be eaten in Mi Dou, just choose 4-6 kinds at a time, not too much.
3, you can buy a variety of coarse grains and miscellaneous beans in advance, pick a few at will every time you cook, and often rotate.
4. Red beans, kidney beans, barley, etc. It's hard and not easy to cook. It needs to be soaked (put in the refrigerator) one day in advance, otherwise it won't cook well when cooking.
5. Purple potatoes can be kept, or they can be replaced with potatoes such as yam, sweet potato, potato and taro.
6, cooking beans, try to choose starch beans, such as red beans, mung beans, kidney beans, black kidney beans, red kidney beans. Fatty beans such as soybeans and black beans are not delicious when cooking porridge, and are suitable for making soybean milk. (The difference between black beans and black kidney beans: Black beans are generally round, with green inside, and the price is several times higher than that of black kidney beans. Black kidney beans are mostly kidney-shaped, and the internal color is gray)