Making:

1. Remove impurities from mung beans and wash them.

2. Peel and wash the lily.

3. Put mung beans into the pot and add 500 grams of water to boil.

4. Turn to low heat and cook until the mung bean blooms, and add the lily to continue cooking.

5. When mung beans and lilies are ripe, add sugar, saccharify them and put them in a soup bowl.

Taste of dishes: sweet in the mouth, which helps to cool off the heat.

Mung beans: Mung beans should not be eaten with carp, dog meat and torreya nut shells.

Second, mint mung bean soup

Exercise:

1. Put 500 grams of mung beans in clean water and cook them.

2. Rinse the dried mint with water, add about 1 bowl of water, soak for half an hour, then boil it with strong fire, cool it, filter it, and then mix it with the cooled mung bean soup.

Third, pumpkin mung bean soup

Making:

1. Wash mung beans, peel pumpkin and cut it into pieces (cutting is not slicing).

2. Add water to the pressure cooker and put the washed mung beans into the fire to boil. After the valve cover is inflated, turn to low heat. Boil for 10 minutes and turn off the heat.

3. When the pressure cooker is used up (about 10 minute), friends who don't like mung bean skin can remove the bean skin floating on it. But I'm going to catch fire, so I won't peel it.

4. Add the chopped pumpkin, fire again, and turn off the fire after the high-pressure pot cover valve deflates.

5. The pressure cooker is used up. If you drink it at that time, it will be very sweet without sugar. If you want to put it in the refrigerator or add sugar according to your personal taste, put it in the refrigerator and take it while drinking to quench your thirst.