Congee with White Gourd, Lotus, Rice and Mung Bean

1. Wash lotus seeds and soak them in hair in advance. If there are lotus seed hearts, do not remove them;

2. Wash winter melon and cut it into small pieces with skin;

3. Pick out impurities from mung beans and wash them clean;

4. Boil water in a pot, then add mung beans after the water boils;

5. After boiling again, boil over high heat for about 1 minute without covering;

6. Turn off the heat and pour out most of the mung bean soup.

7. The heat clearing and detoxifying effect of mung beans mainly lies on the skin of mung beans, and long-term boiling will lose its effectiveness. Therefore, the mung bean Congee that we cooked until it was rotten for a long time was nutritious, but it did not have the effect of clearing heat and detoxification. After boiling the water, add mung beans and simmer for 1-2 minutes to take out the mung bean soup. It not only has a green color, but also has a clear heat and detoxification effect. It can be used as a substitute for tea for adults and children. This is the "by-product" of cooking mung bean Congee, which must not be missed——

8. Add an appropriate amount of boiling water to the pot again, bring to a boil over high heat, and then add washed rice;

9. At the same time, add the soaked lotus seeds, boil them over high heat, turn to medium heat, and cook until the rice Congee is thick;

10. Add winter melon;

11. Add rock sugar;

12. Continue to cook for 5 to 6 minutes until the rock sugar dissolves and the winter melon softens.