Ingredients:

10 lily petals, compatible foods

2 bowls of mung beans, compatible foods

20 bowls of water

Recipe method:

1. Wash the mung beans and lilies and soak them in cold water for two hours. Let the mung beans and lilies fully absorb the water. Soaking mung beans and lilies in cold water in advance is mainly to save time. In addition, the mung beans will bloom better and taste softer when cooked.

2. Put the soaked mung beans and lilies into a stew pot and add cold water. The cold water should cover at least half of the mung bean lily.

3. Simmer for about an hour. At this time, mung beans appear in flowering state.

Add some rock sugar and continue to simmer.

4. After almost half an hour, when the rock sugar has completely melted, the mung beans have fully bloomed. The stew is ready at this time.

5. After the mung bean soup has cooled down slightly, you can pour it out and put it in the refrigerator.

6. The chilled mung bean soup looks particularly clear and green. .

7. Come and eat. So cool. Mung beans are soft and glutinous. The taste is very good.