Purple rice and black bean soy milk
Overview
Purple rice, "Compendium of Materia Medica" records: Purple rice has the effects of nourishing yin and nourishing the kidneys, strengthening the spleen and warming the liver, improving eyesight and activating blood circulation. Purple rice is rich in protein, fat, lysine, riboflavin, thionin, folic acid and other vitamins, as well as iron, zinc, calcium, phosphorus and other trace elements required by the human body. It is a good product for cooking, processed non-staple food, and dietary therapy. Purple rice is rich in natural nutritional pigments and tryptophan. Washing or soaking in water will cause discoloration (loss of nutrients), so it is not advisable to scrub hard. Please steam and eat the soaked water (red) with the purple rice, and do not throw it away. Pure Mojiang purple rice has slender grains, full and even grains. The appearance is purple-white or purple-white with small purple patches. When washed with water, the water color turns black (actually purple). It is easy to leave purple-black stains on your fingers when you grab it with your hands. After scraping off the color patches on the rice grains with your fingernails, the rice grains are still purple-white. Pure purple rice when cooked is crystal clear, translucent, and glutinous (sticky). After steaming, broken rice can be restored. The entrance is sweet and delicate, with a good taste
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Ingredients
Steps
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Weighed the ingredients needed to prepare, and used Mojiang purple rice
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Soak black beans and soybeans in warm water at 60-80 degrees for 2 hours. Wash purple rice in cold water and soak separately for 2 hours
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Put all the ingredients together with the water for soaking the purple rice into the soy milk machine, and add the amount of water to the 1000ML mark, which is exactly the amount for three people at one time
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Select the thickened grain function key
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In 25 minutes, the purple rice and black bean soy milk will be ready. Place a few wolfberry berries for decoration