Mung bean and Lily soup(lv dou bai he tang )

Mung bean and Lily soup

Introduction:

"Mung beans contain more protein than chicken, seven times more calcium and four to five times more iron than chicken, and are rich in vitamin C, B group and carotene. In traditional Chinese medicine, mung bean can be used as medicine, which has the effects of clearing heat and relieving summer heat, clearing blood and diuresis, improving eyesight and reducing blood pressure;. Mung bean also has the function of detoxification, skin beauty and anti allergy. For example, people who are easy to have ulcers, ulcers, acne and allergies should eat mung beans more. If you eat more for a long time, this phenomenon will soon be improved. Lily is rich in starch, protein, fat, calcium, phosphorus, iron and other minerals. It has the effect of moistening the lung and relieving cough, calming the heart and calming the nerves, and Tonifying Qi and blood. It has a certain preventive effect on a variety of seasonal diseases caused by dry climate in autumn. The two can make soup together to nourish and clear fire. Lily and mung bean with the same food, has the effect of clearing heat and moistening lung. It is suitable for treating throat dry burning, high fever and other diseases. Normal people often eat, but also help the heart, spleen, stomach

Production steps:

Step 1: soak mung bean in water for half an hour.

Step 2: soak the dried lily.

Step 3: put proper amount of water into the pot, and pour the soaked mung beans into the pot to boil.

Step 4: cover and cook for 10 minutes.

Step 5: continue to turn to medium heat and cook for 20 minutes until the mung beans are soft and rotten, then add appropriate amount of rock sugar.

Step 6: add the drained lily

Step 7: boil over medium heat until the lily is soft and rotten.

Materials required:

Mung bean: 100g

Lily: 50g

Rock sugar: right amount

Note: 1. Can not put rock sugar, honey, also can not put anything. 2. Mung beans can be boiled faster after soaking.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Lv Dou Bai He Tang