People often cookPearl milletandmung beansinto porridge. The reason people like to drink pearl milletand mung bean porridgeis that this porridge is both delicious and has cooling, detoxifying, and diuretic properties.In addition to the simplest method, pearl millet and mung bean porridge can also be made with otheringredients, such assweet potatoesand fruits, nuts, etc., to create various flavors of pearl millet and mung bean porridge.Next, let's take a look at the complete methods for making pearl millet and mung bean porridge!Benefits of pearl millet and mung bean porridgePearl millet and mung bean porridge is cool and sweet in taste. It has the benefits of clearing heat and detoxifying, quenching thirst and cooling the body, and promoting urination and moisturizing the skin. Eating pearl millet and mung bean porridge frequently in daily diet can have a certain effect on detoxicating lead.Furthermore, pearl millet and mung bean porridge also contains ingredients that can lower blood pressure and cholesterol. It is a health product for patients with high cholesterol.How to make home-style pearl millet and mung bean porridge

Ingredients

Pearl millet: 500g, mung beans: 50g.Method

1. Wash and soak the mung beans in water overnight;

Make a flour from the pearl millet with warm water.

2. Put the mung beans in a pot, add water and cook until the mung beans are soft.3. Put the pearl millet flour into

the mung bean soup

and stir constantly over low heat for about 15 minutes.Tips

It is best not to use a cast iron pot to cook mung beans, as the tannins in it will react with iron to form black tannin iron, which will darken the soup and porridge, affecting the taste and color.

Method for making fruit and nut pearl millet and mung bean porridgeIngredientsPearl millet: 200g, kiwi

fruit: 150g, mung beans: 50g,

sugar: 20g.

Method

1. Remove the impurities from the mung beans, wash them, and put them in a container. Add warm water to soak until they swell, then drain the water.

2. Wash and drain the pearl millet.Cut the kiwi into 1cm cubes.3. Add water to the pot and put in the mung beans. Bring to a boil over high heat, then reduce the heat to low and cook for about 15 minutes. Add the pearl millet and stir. Bring to a boil and cook until tender and thick.4. Put the mung beansand pearl millet porridge

into bowls and let it cool. Add sugar and kiwi cubes and stir to make.

Nutritional value

Kiwi is rich in vitamin C, as well as carbohydrates,protein,fiber, calcium, phosphorus, iron, potassium, magnesium, B vitamins, organic acids, etc. It has a sweet and sour taste, is cool in nature, and can clear heat, moisten the throat, soothe the stomach, and promote urination.

Mung beans are sweet in taste and cool in nature. They can clear heat, detoxify, and promote urination and drainage.This porridge has the benefits of clearing heat, quenching thirst, and promoting drainage. It is suitable for acute viral hepatitis patients.Method for making sweet potato, pearl millet, and mung bean porridge

IngredientsPearl millet: 200g, mung beans: 50g, sweet potato: 150g.Method

1. Remove the impurities from the mung beans, wash them, and put them in a container. Add warm water to soak until they swell, then drain the water.

Cut the sweet potato into cubes.Wash and drain the pearl millet.2. Add water to the pot and put in the mung beans. Bring to a boil over high heat, then reduce the heat to low and cook for about 5 minutes. Add the sweet potato and cook until tender.3. Add the pearl millet and stir. Continue to cook over low heat until the grains are soft and the soup is thick. Then, put it into a bowl and serve.This porridge has the effects of clearing heat, quenching thirst, and promoting lymph circulation, making it suitable for acute viral hepatitis patients.

Recipe for Sweet Potato, Millet, and Green Bean Porridge

Ingredients

200g millet, 50g green beans, 150g sweet potato.

Instructions

1. Wash and remove impurities from the green beans, rinse, and place in a container. Add warm water and soak until they expand, then drain.Wash and peel the sweet potato, then cut it into small pieces.Wash and drain the millet.

2. Add water to a pot, add the green beans and bring to a boil over high heat. Then reduce the heat and simmer for about 5 minutes, adding the sweet potato pieces and bringing to a boil.

3. Add the millet and stir well, then continue to simmer over low heat until the rice is cooked and the soup thickens. Remove from heat and serve in bowls.