**Preparation Steps**:
– Ingredients:
Buckwheat flour: 50 grams
Rice: 50 grams
Mung beans: 50 grams
White sugar: to taste (adjust according to personal preference)
– Preparation:
Washing and Soaking
Wash the rice and mung beans separately until clean, place them in a pot, add an appropriate amount of water (about 500 milliliters), and soak for 5-10 minutes to allow the ingredients to fully absorb water, shortening the cooking time.
Cooking the Porridge
Bring the soaked rice and mung beans to a boil over medium heat, then reduce to low heat and simmer, stirring occasionally to prevent sticking. Cook until the rice and mung beans are soft and the porridge reaches a slightly thick consistency, about 20-30 minutes.
Once the porridge is nearly cooked, add the buckwheat flour, stir well, and continue to cook for another 5-10 minutes until the buckwheat flour is fully cooked and the porridge is of moderate thickness.
Add white sugar to taste, stir well, and cook until the sugar is completely dissolved before turning off the heat.
It is recommended to consume one serving daily, as breakfast or dinner, for optimal effects.
**Effects and Applicable Symptoms**:
Clearing Heat and Detoxification: Mung beans are cool in nature and have the effect of clearing heat and detoxifying, suitable for consumption in summer or for those with internal heat.
Cholesterol-Lowering Effect: Buckwheat is rich in dietary fiber and rutin, which helps lower blood lipids, suitable for patients with hyperlipidemia.
Strengthening the Spleen and Nourishing the Stomach: Rice is neutral in nature and can strengthen the spleen and nourish the stomach. When combined with mung beans and buckwheat, it provides balanced nutrition and is easy to digest and absorb.
Note: Due to individual constitution and ingredient quality differences, effects may vary. Please seek medical assistance if necessary.
