Bean rice
By VicentaLakin
"I'm from the North. I love rice. When I was a kid, my mom used soybeans to cook rice, which was delicious, and soybeans. Beans are coarse foods that match rice, increasing both the aroma and taste of rice and the nutritional and nutritional cosmopolitanity of coarse grains。
Recipe Recommendations
- rice 220 grams
- pinto bean 25 grams
- qingshui 600 grams
Steps for Bean rice
1
Preparation materials: rice, soybeans (no soybeans can also be replaced by beans such as red peas and beans)。
2
The beans are clean and immersed in water early. I've been baking them for about two hours, and I've put them in the kitchen, pressed the boiler button, when the water in the pot burns, shut down the power, and the beans in the pot。
3
Look, when you turn on the rice, the boiled beans have burst。
4
Rice washes twice with water。
5
The water is one finger higher than rice and the cooker key is opened with a lid. The ratio of water to rice needs to be right to make good rice。
6
The fresh smell of rice is in the kitchen。
7
Let's have a bowl。
8
The finished product。Bean rice Make Tips
If there are no soybeans, they can be replaced with other beans, such as red peas, beans, panda beans, etc. 2. Beans are immersed and then cooked, making it easier to mature. 3. Rice does not need to be over-painted, but it is enough for it to be in the pot to avoid loss of nutrients. 4. Different varieties of rice are covered by different types of water. If you want hard rice, you can have less water, you can have soft ones, you can have more water, but there's too much water。