Chinese Food
Congee with mung bean and Lily
(63176 views)My blog - stewhouse's kitchenette
Cooking ingredients
Cooking Steps
Step1:Soak the mungbean for 23 hours in advance. Soak dried lily for 30 minutes. Soak tangerine peel for 10 minutes. Wash.
Step2:Clean the rice. Add some water to the pot. Put rice and green beans in. Put in Lily and tangerine peel.
Step3:Cover the pot. Open the fire. Boil and stir with a spoon. Simmer for 30 minutes until the mungbean blooms. Season with salt or sugar.
Cooking tips:Mung beans and lilies together have a strong heat clearing and heat relieving effect, but some people's physique can't stand eating too cold. Cantonese like to add a piece of orange peel to neutralize. The nature of orange peel is pungent, bitter, warm. It enters the spleen and lung meridian; it has the functions of promoting Qi, strengthening the spleen, reducing adverse reactions, stopping nausea, regulating the appetite, drying dampness and resolving phlegm. The appearance of orange peel is not good. It's dry and fragile, but the fruit fragrance is refreshing and has many effects. Orange peel is rich in volatile oil. It has a mild stimulating effect on gastrointestinal tract. It can promote the secretion of digestive fluid and eliminate the accumulation of gas in the intestinal tract. It has the effect of fragrant stomach and expelling the air under the wind. It has the effect of stimulating passive expectorant. It is easy to make the sputum easily cough up. Add the mung bean congee with orange peel, and drink more bowls. In addition, if you don't want the cool of mung bean to be too strong, you can cook the mung bean thoroughly, because when the mung bean is cooked to bloom, it is the coldest. There are skills in making delicious dishes.
It's delicious
Congee with mung bean and Lily Very delicious, very good
Congee with mung bean and Lily is my favorite Chinese food
Congee with mung bean and Lily is great