Ingredients and steps for making kelp and mung bean porridge

Have you ever eaten kelp and mung bean porridge? Do you know how to make it? Kelp and mung bean porridge is a kind of porridge with excellent health-preserving effects. It can not only promote diuresis and clear away heat, but also lower blood lipids and blood pressure, and remove various toxins from the blood. The method of making kelp and mung bean porridge is not complicated. Friends who want to eat it can learn with me.

How to make kelp and mung bean porridge

Ingredients for Kelp and Mung Bean Porridge

When cooking kelp and mung bean porridge, you need 250 grams of mung bean, 50 grams of kelp, one hour of dried tangerine peel, an appropriate amount of rock sugar, and an appropriate amount of water.

How to cook kelp and mung bean porridge

1. Soak the prepared mung beans in clean water for half an hour, then take them out and wash them with clean water for later use.

2. Soak the kelp in clean water until it is softened, then wash it repeatedly to remove all the sand on its surface. Then cut it into small cubes for later use. Soak the tangerine peel in clean water until it is softened, take it out and remove the white pulp inside.

3. Put all the soaked mung beans, cut kelp, tangerine peel and other ingredients into the pot, add water, and turn on the fire to cook. After boiling, turn down the heat and simmer slowly over medium or low heat. After the kelp and mung beans in the pot are all soft, add the prepared rock sugar.

4. After adding rock sugar, continue to cook for ten minutes, then turn off the heat and simmer for ten minutes. At this time, the homemade kelp and mung bean porridge is ready. When you want to eat it, take it out and put it in a bowl and eat it directly. You can also put the prepared kelp and mung bean porridge directly into the refrigerator after cooling it down, refrigerate it for two to three hours, take it out and eat it as ice porridge, which tastes particularly tempting.