Almond Black Bean Residue Rice Porridge

Taste: Sweet; Cooking Method: Boil; Time: 20 minutes; Difficulty: Easy.

Detailed Steps for Cooking Almond Black Bean Residue Rice Porridge

Rinse the black beans and set aside;

Put the black beans in a soy milk maker with water, select the automatic dry bean soy milk setting, cook into black bean milk for about 15 minutes;

After cooking the black bean milk, strain it to filter out the black bean residue;

Pre-cooked white rice porridge, in the amount you want to eat, pour into a small pot and set aside;

Simmer the black bean residue and white rice porridge over medium heat for 3-5 minutes;

Stir while cooking to prevent sticking to the bottom, add sugar to taste;

Take some almonds, put them in a plastic bag, crush them into almond powder with a rolling pin;

Sprinkle the almond powder on top of the prepared bean residue porridge and it is ready to eat.