Method for making lily and red bean porridge
Ingredients: 50g of fresh lily, 50g of red beans 1 50g, 2L of clear water, and brown sugar1piece.
Specific steps:
1. Fresh lilies are usually packed in vacuum in supermarkets, but most of them are unpacked and carry a lot of sediment. Everyone knows the origin of lilies, most of which are famous for Lanzhou lilies. Dried lilies can also be bought in the market. Dried lilies need to be soaked in advance. Compared with fresh lily, its dietotherapy effect is not much different, but if there is fresh lily, it is better to eat fresh.
2. Cut off the roots of the bought lily, and the layer with more sediment on the outer layer can be discarded. Lily with good color should be white, moist and crisp without too many black spots.
3. Red beans. Female friends should eat more beans, but red beans are hard and hard, so they may not be cooked in a pressure cooker for a while. If you want to eat soft red beans, it is best to soak them in clear water for more than 6 hours in advance. I usually soak red bean porridge in advance at night. This extra step makes it particularly easy to cook red bean porridge.
4. Prepare a deep soup pot, add 2L water and a piece of brown sugar, put the red beans into the soup pot, cover the pot after the fire is boiled, and simmer for 20 minutes.
5. Soaked red beans are especially easy to cook thoroughly. Take a closer look at some cooked red beans with a spoon. The red beans have blossomed and peeled off their shells.
6. Cook the red bean porridge, and finally pour the lily into the pot and cook for 3 minutes. Lily gradually becomes transparent, and lily petals are easy to cook. Turn off the heat.
Boiled lily red bean porridge is best at a warm temperature, because red beans are soft and glutinous, lily powder is sweet and glutinous, and brown sugar is also a blood-enriching thing.