Mung bean lotus seed tremella soup(lv dou lian zi yin er geng )

Mung bean lotus seed tremella soup

Introduction:

"Tremella fuciformis" has the functions of tonifying spleen and appetizing stomach, supplementing qi and clearing intestines, sleeping and strengthening stomach, tonifying brain, nourishing Yin, clearing heat and moistening dryness. Lotus seed: Qingxin Xingpi, Bupi Zhixie, Yangxin Anshen Mingmu, Buzhong Yangshen, Jianpi Buwei effect. Mung bean: it tastes sweet and cool, and has the function of clearing away heat and toxin. Lily: moistening lung and relieving cough, clearing heart and calming mind, clearing heat and detoxification, cooling blood and stopping bleeding, strengthening spleen and stomach. It's hot and dry in early autumn. It's much better to drink a bowl of "mung bean lotus seed tremella soup."

Production steps:

Step 1: prepare the main ingredients

Step 2: wash mung bean and soak in water for 1 hour.

Step 3: soak the lotus seeds in the hair and remove the heart

Step 4: soak Tremella in warm water, remove pedicle and tear small pieces

Step 5: remove the root of the lily, break it into pieces, and wash it for use.

Step 6: add cold water to mung bean, tremella and lotus seed, and boil over high heat for 25 minutes

Step 7: add the lily and cook for 5 minutes.

Step 8: add some rock sugar and cook for a while

Materials required:

Mung bean: 150g

Tremella: 30g

Lotus seed: 30g

Lily: 100g

Rock sugar: right amount

Note: 1. Lily is easy to ripen, put it at last. Lotus seeds must be seeded, otherwise they are very bitter.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Lv Dou Lian Zi Yin Er Geng