Then soak the mung beans in water one night in advance. The next morning, pour the soaked mung beans into the rice cooker to cook. Add more water to the pot and watch carefully until the mung beans are cooked, but they are still a little hard. Then put the millet into the rice cooker and cook it with mung beans. If you want to drink a little thinner porridge, you can add a little more water, which can be added to the maximum warning line, so that mung bean millet porridge will be thinner. I like to drink something thicker, and the water should pass at least three knuckles on the surface of mung beans and millet.
The conjoined rice cooker functionally includes porridge cooking mode, but it should be noted that porridge is easy to overflow after water is boiled. In addition, because mung beans are not easy to boil and bloom, it is suggested that mung beans be frozen into ice cubes in water, so that porridge can bloom easily and cook quickly. It doesn't take long to cook mung beans. Just put the washed mung beans directly into the rice cooker and press the cooking button. After the rice cooker is cooked, you will be prompted to open the lid. If there is no accident, mung beans almost feel a little rustling! If there are many mung beans, press the cooking button repeatedly.
Clean mung beans and millet, put them into a rice cooker, calculate the time to drink porridge, and choose between 4-8 hours at regular intervals. Generally, rice cookers have porridge, and the ratio of water to rice is 4: 1 (four bowls of water, one bowl of millet and mung beans). If you like something thin, you can add an extra bowl of water and have a good sleep. Eating millet has an anti-aging effect. Eating more mung bean millet porridge at ordinary times is beneficial to the health care of the brain. Millet and mung bean porridge is not only rich in nutrition and reasonable in amino acid collocation, but also has the effects of clearing away heat and toxic materials, quenching thirst and reducing blood fat.