Lily Green Bean White Fungus Soup

Name: Lily Green Bean White Fungus Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g lily; 100g green beans; 50g Tremella; Some Wolfberry

by Er Dong Ye

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In hot weather, people feel angry, have poor appetite, and are too lazy to move. A pot of lily mung bean and white fungus soup is good for clearing heat, reducing heat, expelling heat and detoxification. This time, the white fungus boiling time is longer than any other time, and the mung beans have a good taste. If the stomach and intestines allow, put the lily mung bean white fungus soup in the refrigerator to cool down a little, so that you will feel more comfortable after eating. "

Ingredients

50g Lily
100g Green Beans
50g Tremella
Some Wolfberry

Lily Green Bean White Fungus Soup

1. Tremella is soaked in cold water in advance

Lily Green Bean White Fungus Soup recipe

2. Tear the soaked white fungus into small flowers and put them in the inner pot of the rice cooker

3. Add appropriate amount of water

4. Put the inner pot into the rice cooker, close the lid, and turn on the electric cooker

5. Wash the mung beans and soak in cold water

6. Cook the white fungus for 40 minutes, then soak the mung beans into the rice cooker.

7. Wash the dried lily and soak in cold water

8. 40 minutes after the mung beans are in the pot, put the soaked lily into the rice cooker

9. After 20 minutes, sprinkle an appropriate amount of goji berries and turn off the power, then serve.

Tips:
1. Soaking mung beans in advance makes it easier to boil out sand.
2. If you like sweetness, you can add an appropriate amount of rock sugar.