Method 1, mung bean, barley and lily soup

Materials

Raw materials: 200 grams of mung beans, 100 grams of barley, 20 grams of fresh lily

Seasoning: Rock sugar water

Method

1) Soak mung beans in cold water for 2 hours.

2) Add water to the soup pot, add mung beans and bring to a boil, then reduce to low heat.

3) Add barley and cook. After about half an hour, add rock sugar to taste.

4) Finally, sprinkle with lily slices.

Tips

Don’t boil mung beans and cook them separately from barley

Method 2, chilled mung bean and lily soup

Ingredients

p>

150 grams of mung beans, 50 grams of fresh lilies, appropriate amount of rock sugar

Method

1. Soak the mung beans in water;

2. Wash the lilies Clean and break into pieces;

3. Boil water in a pot, add rock sugar to melt;

4. Add mung beans and lily and cook for 15 minutes. ;

Tips

For summer drinking, it is recommended to put it in the refrigerator for 2-3 hours.

Method three, pear, lotus root and lily soup

Ingredients

Half lotus root, 1 snow pear, appropriate amount of lilies

Method

1. Peel the lotus root and cut into small pieces, peel and cut the pear into small pieces, rinse the dried lily with water

2. Put the lotus root and pear pieces into a casserole, add 3-4 times of water, bring to a boil over high heat, then turn to low heat and cook for 30 minutes

3. After 30 minutes, add the lilies and continue cooking for about 15-20 minutes

Tips

1. Choose lotus roots that are more noodle-like for stewing soup. If it is a whole lotus root, choose the shorter and thicker part in the middle. The longer lotus roots that grow at both ends are more crisp and suitable for cooking

2. No need to add sugar, the soup already has a slight sweetness

3. Either dried or fresh lily can be used

4. Finally, you can add a few wolfberry berries for decoration

Method 4, Papaya, Lotus Seed and Lily Soup

Materials

Papaya, lotus seeds, lily, red dates, white fungus, milk, rock sugar

Method

1. Wash the raw materials and cut them into small pieces. Soak the lotus seeds and steam until cooked. Soak the white fungus and tear it into small pieces.

2. Put the raw materials into boiling water and cook for half an hour. Add milk and papaya and finally add lily. Put it into a soup plate and garnish with mint leaves.

Method 5, Double Bean Lily Soup

Ingredients

Use 25 grams each of mung beans, red adzuki beans, and lilies, and a little refined salt or white sugar.

Method

1. Wash mung beans, red beans and lilies and soak them in appropriate amount of water for half an hour.

2. Put mung beans, red adzuki beans and lilies into the pot together, add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and cook until the mung beans and red adzuki beans are cooked. Add refined salt or sugar to taste according to personal taste. Can.

Method 6, pineapple, tremella, lotus seeds and lily soup

Ingredients

Half pineapple, 1/4 tremella, 20 lotus seeds, 10g lily, 10 wolfberries , 40g rock sugar

Method

1. Crush the white fungus with your hands and soak it with lily in water for 2 hours.

2. Wash the pineapple, cut into pieces, and set aside.

3. Put all the ingredients into the health pot and add water to about 1500ml.

4. Start the health soup mode. You can enjoy it after the power is automatically turned off

Recipe 7, Tremella lily soup

Ingredients

Tremella fungus, lily, dates, wolfberry, rock sugar

Method

1: Tear white fungus into small pieces, wash lily, dates and wolfberry together and set aside.

2: Put the ratio of water and white fungus in the pot. It depends on you. If you want to drink more soup, put more water. If you want to eat more white fungus, add more white fungus. Just pour in the white fungus and wait for the water to boil. Simmer over low heat slowly, simmer for about 5 minutes, then pour in the lily, jujube, and wolfberry. Keep simmering until the water is suitable for you and the white fungus is soft. Then pour in the rock sugar and wait until the rock sugar has melted. It is ready. .