Mung bean and chrysanthemum drink(lv dou ju hua yin )

Mung bean and chrysanthemum drink

Introduction:

[mung bean] is sweet and cool in nature, and has the function of clearing away heat and toxin. In summer, people sweat a lot and lose a lot of water. The electrolyte balance in the body is easily damaged. Mung bean soup is the most ideal way to supplement. It can clear the heat, replenish qi, quench thirst and diuresis. It can not only supplement water, but also supplement inorganic salts in time, which is of great significance to maintain the water electrolyte balance. [chrysanthemum] fetal chrysanthemum is one of the best chrysanthemums in Hangzhou. The first time in Hangzhou white chrysanthemum flower is not fully open, the quality of the first two picking is the best. After drying and processing, the first bud is selected for the super flower, which is carefully steamed and baked. It has a unique taste, and is precious because of its rarity. Fetal chrysanthemum is slightly cold in nature; its taste is pungent, sweet and bitter. It can disperse wind heat, calm liver and improve eyesight, clear away heat and detoxify

Production steps:

Step 1: soak the mung beans for one day.

Step 2: put the soaked mung beans into the soybean milk machine. Add water between the upper and lower water levels.

Step 3: "five grain soybean milk" key. Just hear the beep.

Step 4: take a container and put in rock sugar.

Step 5: put some chrysanthemums.

Step 6: pour in the cooked mung bean milk and stir well.

Materials required:

Mung bean: moderate

Chrysanthemum morifolium: moderate amount

Rock sugar: right amount

Precautions: 1. It is best to use rock sugar in summer drinks. It not only tastes cool, but also has the function of reducing fire. 2. The effect of this drink is better if Mint is added. 3. Cool in the air and refrigerate for 1-2 hours.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Lv Dou Ju Hua Yin