Green Bean Soup

Name: Green Bean Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g green beans; 20g crystal sugar; 5g lily; 2L water

by Personality is better than beauty I

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Speaking of using food to help cool off the summer heat, many people must think of mung beans! Mung bean lily porridge is sweet and light, has the effects of clearing away heat, detoxifying, soothing the nerves and moisturizing the lungs. It is a must-have for the summer heat. People sweat a lot in summer. It is the most ideal way to supplement with mung bean soup. It can not only supplement water, but also supplement inorganic salt in time, which is of great significance for maintaining water-liquid electrolyte balance. The lily sweet and cool and moisturizing, the main body enters the lungs and heart, it is longer than clearing the lungs, moisturizing dryness and relieving cough, clearing the heart and calming the nerves. The combination of these two ingredients is easier to relieve heat and moisturize dryness, detoxify and reduce fire.

Ingredients

Green Bean Soup

1. Clean the mung beans, pick out the shriveled and broken ones

2. To make mung beans cook well, you need to soak them for half a day in advance, or put them in the refrigerator and soak them overnight and cook them the next day. Dried lilies need to be soaked for 1 hour in advance. Fresh lilies do not need to be soaked.

3. The soaked mung beans are directly potted under cold water. The amount of water in the pot is at least 10 times that of mung beans. Try to avoid adding water in the middle. Bring to a boil on high heat first, then turn to low heat, cover the pot and cook on low heat for half an hour. Remember to see if you don’t cook it dry in the middle.

4. Then pour in the soaked lily and rock sugar, add the sugar and stir, cover the pot and continue to cook for 15 minutes on low heat.

5. Cook until the lilies are soft and the mung beans are soft and rotten to bloom, then turn off the heat. If you like the cool taste, you can put the cooked mung bean soup in the refrigerator for one hour before taking it out.

Tips:
1. If you like a smooth taste, you can soak mung beans, peel them and cook them.
2. The amount of rock sugar can be added or subtracted according to your preference, and you can not add it if you don't like sweets.
3. I generally control the ratio of water volume to about 1:10. If you like thick, you can reduce the water volume appropriately, and if you like to drink soup, it’s okay to put more.
4. After the mung beans are boiled, cook for ten minutes. Scoop out the soup and put it in a cup without adding rock sugar. This kind of soup is the most heat-clearing and detoxifying
5. There is no peculiar smell when cooking mung beans in a casserole pot. You can also use stainless steel pots, glass fiber reinforced plastics, ceramic pots, try not to cook in iron pots, the mung bean soup cooked in that way has the smell of rust and is not beautiful.
6. When choosing dry lilies, be careful not to choose pure white lilies. Most of these lilies are sulfur smoked, with egg yolk and uniform color, which are healthy and good lilies.