The correct way to cook mung bean soup in summer is as follows:

Ingredients: 1 bowl of mung bean, 7 bowls of water, a little coix seed, 1 fresh lily and a proper amount of rock sugar.

1. Prepare a proper amount of mung beans, wash them in advance, then add clean water, put them in the frozen layer of the refrigerator, soak them for one night, and then take them out and cook them directly the next day.

2. After the coix seed is washed in advance, it also needs to be soaked in clear water. After soaking mung beans, add 7 times of water to the pot, add mung beans and start cooking, and add the lid.

3. After the fire boils it, turn it to medium fire, and be careful not to seal the lid too tightly. At this time, you can put the coix seed rice into the pot and cook it together. You can see that the mung beans are boiled and blossomed in almost 1 minutes.

4, a fresh lily, break it by hand, then soak it in clear water for a while and rub it clean. Add in the cooked mung bean soup and continue to cook for 5 minutes on low heat.

5. Add some rock sugar to taste according to personal taste. When the rock sugar is completely melted, turn off the heat, and put the cooked mung bean soup in a bowl, which will be more refreshing after it is cooled.