1. Wash the mung beans to remove impurities, and soak them in boiling water for 4 hours to make them plump and soft.

2. Wash the lilies (dry), break them into petals, and set them aside until use.

3. When the mung beans are soft, put them into a casserole together with the lilies (dried), add water, bring to a boil over high heat, then simmer over low heat for about half an hour.

4. Once the mung beans and lilies are cooked, turn off the heat and set the sugar water aside to cool naturally. When eating, just add an appropriate amount of honey according to personal preference.

Mung bean and lily soup is a dish made from mung beans, fresh lilies, etc. Sweet and light, it has the effects of clearing away heat, detoxifying, calming the nerves and moisturizing the lungs. It is a must-have at home in the hot summer.

Some components in mung beans have direct antibacterial effects. Antibacterial tests have confirmed that mung bean extract has an inhibitory effect on Staphylococcus aureus. According to relevant research, the tannins contained in mung beans can coagulate microbial protoplasm and produce antibacterial activity. Bioactive substances such as flavonoids and phytosterols in mung beans may also have antibacterial and antiviral effects to a certain extent.