[lotus seed, lily, mung bean soup] cool and dry recipe-Chinese Food-best chinese food recipes-cooking food

[lotus seed, lily, mung bean soup] cool and dry

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Cooking ingredients

Cooking Steps

Step1:1 cup of mung bean (about 200ml

Step2:Lotus seed 3 / 4 cup (about 150ml

Step3:Wash lotus seeds and mung beans and add 78 cups of wate

Step4:Put it into the electric pressure cooker and cook it in the congee positio

Step5:Clean and break the fresh lilies into piece

Step6:Put in the cooked mung bean soup and boil for two minutes. Add in the icing sugar to taste it

Cooking tips:Mung bean soup cooked every summer. The fresh lilies brought home from Lanzhou are sweet and cute. Along the way, I was worried about whether the lilies would get hot, and then I was urged to use them quickly every day. So I would put a large number of cute dishes on the green bean soup in luxury, saying that the beauty and beauty of the dishes are delicious.