Chinese Food
Mung bean and Lily soup
(155747 views)
Although it's nearly autumn in recent days, the heat in the capital is still unbearable. It's a blazing fire. At this time, only mung bean and Lily soup can bring a few threads of cool to the stomach. This soup that northerners like in summer and autumn has the functions of clearing away heat and detoxification, calming the nerves and moistening the lungs, benefiting qi and promoting body fluid, clearing away heat and relieving heat, etc. Moreover, drinking mung bean and Lily soup in summer can effectively prevent heatstroke, and it can also help to dehumidify the body. It can also be moderately drunk in the dry season in autumn and winter.
Cooking ingredients
Cooking Steps
Step1:Soak mung beans in clear water for 6 hours in advance. Wash them after drying Lily hai
Step2:The mungbean is boiled in water for half an hour
Step3:Add sugar and cook for another 5 minutes
Step4:Into the lilies that have been soaked
Step5:Turn down the heat and cook for another 20 minutes
Step6:A bowl of Chinese sweet soup is ready
Step7:After a bowl of cool air, the body and mind are fresher.
Cooking tips:1. People with weak spleen and stomach or cold body can't eat mung bean and Lily soup. Because of the cold nature of mung bean; 2. Fresh lily can be boiled for about 15 minutes. If boiled for too long, the taste will be bad. There are skills in making delicious dishes.
