Mung bean and Lily soup
Mungbean not only has the functions of clearing away heat and toxin, protecting liver and kidney, lowering blood fat and cholesterol, but also has the effects of anti allergy, anti-bacterial and anti-virus. Many health books have mentioned the benefits of eating mung beans. Nowadays, people stay up late to work, socialize and entertain, which is very harmful to the body, liver and kidney. I think the simplest and most convenient way to eat mung beans at home is to cook a pot of mung bean soup. A few days ago, my friend came back from Shanghai and gave me some fresh lilies. Lilies are a good thing. They can moisten the lungs and cough, strengthen the spleen and stomach, calm the mind, and improve beauty. They can be cooked or stewed with mung beans. Today I will cook a pot of simple green bean and Lily soup.Do not stir the crystal sugar or white sugar after adding it. Let the mung bean Lily absorb more sweetness and taste more sweet. If the sugar is put down and stirred immediately, the mung bean lily under the sweet soup will not only be tasteless, but also have a bitter tasteIn addition, those with deficiency of spleen and stomach are not suitable for drinking
Step 1 . Prepare materials
Step 2 . Rinse mung beans, peel off lily and wash
Step 3 . Put into electric pressure cooker
Step 4 . Add boiling water, cover the lid, set the porridge file, and then cut off the power supply. If the ordinary pressure cooker is steamed and boiled for 3-5 minutes
Step 5 . After half an hour, open the lid, add rock sugar according to the taste, do not mix well, wait for it to cool naturally, or sit in cold water to cool down
Step 6 . Drink a bowl of mung bean and lily soup. It's sweet and palatable. It's slightly bitter
Step 7 . Ice mung bean and lily soup is better
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