Tangerine peel, Lily and mung bean soup(chen pi bai he lv dou geng )

Tangerine peel, Lily and mung bean soup

Introduction:

"Baihe Runfei Zhike, Qingxin Anshen, Buzhong Yiqi, Qingre diuretic, Qingre Jiedu, Liangxue Zhixue, Jianpi and Wei. Mung bean has a good auxiliary effect in the treatment of hypertension, arteriosclerosis, diabetes and nephritis. Mung bean coat can clear away heat and poison, and also has the functions of detumescence, dispelling the haze and brightening the eyes (don't remove it for the sake of the sandy taste, mung bean shell is also delicious and beneficial). Tangerine peel, Lily and tangerine peel in mung bean soup play a role of neutralization, not too cold. "

Production steps:

Step 1: soak tangerine peel in water

Step 2: wash mung beans

Step 3: wash Lily

Step 4: 1 large brown sugar (not very sweet)

Step 5: put the main materials and ingredients together into the right amount of water, medium heat pot for about 1 hour, under the brown sugar to melt, you can eat

Step 6: mung bean shell is also delicious and beneficial. Don't remove it for the sake of pursuing the taste of the sand. But if you really don't want it, use it to make mung bean shell pillows, ha ha ha!

Materials required:

Mung bean: moderate

Lily: right amount

Tangerine peel: 2 petals

Brown sugar: 1 tablet

Note: in the pot when the mung bean soup will be separated from the mung bean shell, not to pursue the taste of the sand to remove it, mung bean shell is also very delicious and beneficial

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: Original

Chinese PinYin : Chen Pi Bai He Lv Dou Geng