Mung bean and wheat germ porridge

Overview

This porridge is a standard Henan recipe. Flour is mixed into a thick paste, and then the gluten is stirred out and washed into water to make porridge. It is called gluten porridge here. The same gluten porridge can be made in many flavors. I will use this mung bean one as an example.

Tags

• porridge
• flour
• mung beans
• wheat germ

Ingredients

Steps

1. 1 In order to cook quickly, wash the mung beans and soak them in water a few hours in advance. The environmentalist’s way of cooking porridge, haha. Put water in the pot, put the mung beans in the cold water and cover, bring to a boil and simmer over low heat for 3-5 minutes, then turn off the heat. Do not open the lid and simmer for about 20 minutes

   

2. 2 After the stewing process, the beans have bloomed.

   

3. 3 Mix the flour into a thick paste, stir by hand for 2 minutes to make the dough smooth, let it sit for about 15 minutes and then stir for a while, so that the gluten can come out well

   

4. 4 Soak in water for 5 minutes. Gently use chopsticks to work the dough back and forth to wash out the gluten

   

5. 5 Pour the gluten ball and paste into the pot together, stir quickly with chopsticks, the gluten will turn into tiny spikes, bring to a boil over medium heat and then reduce to low heat,

   

6. 6 Stir evenly after adding, don't let the wheat germ form clumps, turn off the heat after boiling.