The steps to make Bindou Ice Porridge are actually very simple. Let me summarize it for you now. Bean Ice Porridge Ingredients for Bindou Ice Porridge Five-color kidney beans, rice, Job's tears, red beans, mung beans, purple rice Steps to make bean ice porridge 1. Soak the five-color kidney beans for at least 4 hours. 2. Cook with rice, coix seeds, red beans, mung beans, and purple rice on low heat for 1 hour and then turn off the heat 3. Simmer for another hour, open it and let it cool to room temperature, then put it in the refrigerator for 2 hours and take it out when you want to eat. Tips All kinds of beans have their own sweet taste, and the original taste has a light sweetness. If you like sweet food very much, you can add rock sugar and honey for flavoring. Cream is also a good choice. The reason for happiness is that when you are not around, I indulge in the emotion of missing you and can't cry; the reason for happiness is that I can find security and honesty in your eyes when you look at me; the reason for happiness is that the hand held in your palm becomes warm; the reason for happiness is the way I look when I am with you; the reason for happiness is the way I remember you every time I see you; the reason for happiness is the tacit understanding that belongs only to us; the reason for happiness is because you are Everything I do for you; the reason for happiness, happiness doesn't need a reason. Xiaoming, in the colorful world of all kinds of great romance, my greatest happiness is your waiting. In this pure happiness, I would like to offer my life to you, with my heart and love, and cook the little happiness that belongs only to us in the casserole... The weather in Xi'an suddenly became warm again. After a busy day, going home becomes the greatest enjoyment. Sit down quietly and drink a bowl of cool porridge, and your mood suddenly becomes comfortable. This is the porridge I slowly cooked for you last night. Seeing you playfully tasting various beans, I once again saw the reason for happiness so clearly... |
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