Barley and Lily Soup

Name: Barley and Lily Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: A handful Chixiaodou; A handful Barley; Some Lily (dry); Some crystal sugar

by Lin Youyou U

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

I have made the mung bean version before because I have cold hands and feet. I have diarrhea for several days after drinking. This time I switched to Chixiaodou and felt better. Barley and Chixiaodou are more difficult to simmer, so I cooked it first, and cooked it for the first time. The water that comes out can be filtered out and used as boiled water. It is good for coughing and tastes good, and no seasoning is added.

Ingredients

A handful Chixiaodou
A handful Barley
Some Lily (dry)
Some Crystal Sugar

Barley and Lily Soup

1. Soak the dried lily in advance, if you use fresh, you can just wash it off

2. Wash barley and red adzuki beans and put them in a pot

3. The fire is boiling

4. Use a strainer to filter out the soup that was boiled for the first time. You can drink it directly. If you don’t need it, you can also use it to stew.

5. Put all the ingredients in the pot, add appropriate amount of water and rock sugar and press the porridge button to start stewing

Tips:
It is best to cook barley and red beans first so that they can add more flavor when stewed

Do not add more water than the maximum water level for porridge or it will overflow the pot

It's better to be boring for a while