Green bean congee

Everyone likes to drink thick, soft green bean congee, but people have a problem cooking green bean congee, which is that rice is ripe, but green bean is still a little rusty. Indeed, the green beans themselves are more physical, and only by cooking the flowers can all be released, eating soft, sandy, saliva, and taste better. Looks like it's simple, but many people don't know how to cook green bean congee. So how do we make green bean congee that blooms with rice and green beans? It's actually a bit of a trick。

Recipe Recommendations

mung bean 150 grams
rice 110 grams
qingshui appropriate amount

original
cook
an hour
ordinary

Steps for Green bean congee

Prepare fresh green beans and rice。

Green beans and rice were washed with water, and green beans and rice were washed together because they were cooked directly。

Then you add a proper amount of water, which is not required, and you like to add more or less to your home。

Put the kettle on and start the fire. Friendship reminds people not to leave for a while, or the pot spills themselves。

Cook boiling and turn off the fire, close the lid for about 15-20 minutes; then you can get to the side。

Twenty minutes later, the rice in the pot has grown much fat, but the green beans seem to have changed little。

It's all right. Let's put on a bonnet and turn off the fire。

At this point, the water in the pot became less, rice was blooming and green beans were growing。

However, it is not yet available and needs to be repeated following the above steps: boiled tungsten。

After three boils, rice and green beans are ripe to bloom。

It's easy and easy to get a cool, thick, soft green bean congee

It's so nice to have pickles, hot sauce and food。