How to make mung bean Congee

Everyone likes to drink thick, soft and glutinous mung bean Congee, but many people will encounter a problem when cooking mung bean Congee, that is, the rice has been cooked and rotten, but the mung bean is still a little stiff. Indeed, mung beans themselves have a relatively hard texture, and only when they are boiled and bloomed can all their nutrients be released. They taste soft, crunchy, and sticky, which is the best way to taste them. It seems ordinary and simple, but many people don't know how to cook mung bean Congee. How can we cook mung bean Congee with rice and mung beans blooming? Actually, there are some tricks involved.

Need ingredients

Mung bean

150 grams

rice

110 grams

clean water

appropriate amount

Method steps

1. Prepare fresh mung beans and rice

3. Then add an appropriate amount of clean water. The amount of water is not required and can be adjusted according to personal preference. Adding water midway is also not a problem

5. Bring to a boil, turn off the heat, close the lid and let it simmer for about 15-20 minutes; At this point, you can go to the side to cool off

7. It's okay, let's cover the pot and bring it to a boil, then turn off the heat and let it simmer for a while

9. But it cannot be eaten yet, you need to repeat the above steps again: boil and stew

11. A cool, thick, soft and delicious mung bean Congee will be ready. Is it simple, fast and convenient?

Tips

1. Boil mung bean Congee directly, and mung bean rice will be washed together. If you want to drink mung bean soup and eat mung bean Congee, you need to wash them separately

2. There is no requirement for the amount of water when cooking Congee, and the amount will increase or decrease according to your own preference; If beginners are worried about not mastering it well, they can extend their index finger vertically, and the water level should be slightly higher than the index finger joint; It's really not possible. Adding water halfway through is not a problem

3. Repeat the steps of boiling, braising, and boiling green beans three times to fully boil and bloom; The stewing time should be 15-20 minutes each time. It's not okay if it's too short, but it's okay if it's too long

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