Ingredients

Fresh lily

140g

mung bean

50 grams

ingredients

crystal sugar

of appropriate amount

step

1. Wash mung beans.

2. Lily removes a layer of old skin.

3. Wash the petals one by one.

4. Pour water and mung beans into the pot.

Step 5 cover and boil over high heat

6. Cook until the mung beans are cooked and close to flowering.

7. Add rock sugar to mung bean soup

8. Add lily fire and boil for 3 minutes, then turn off the flame and return the mung bean to the pot.

9. This kind of mung bean soup is refreshing and has no sticky taste.

10. It is better to eat it after it is refrigerated in the refrigerator.

Tips

Mung beans should not be eaten together with carp and torreya nut shells.

Mung beans are cold in nature, and those with deficiency and cold in body should not eat more or for a long time, and those with diarrhea due to deficiency and cold in spleen and stomach should eat carefully.

Lily is cool, and it is seldom used by patients with stomach cold.

It is best not to eat frozen food if you have a bad stomach. You can eat it at room temperature.