Lily Mung Bean Congee

Name: Lily Mung Bean Congee
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 80g green beans; 5g lily; 20g crystal sugar

by Personality is better than beauty I

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

It’s so hot these few days. I’m sweating if I walk in the sun for a while during the day. I’m sweaty when I’m cooking in the kitchen. It’s like staying in a steamer. The kitchen girl who doesn’t have an air-conditioning fan can’t afford to hurt her. Thinking about what to eat on a hot day? Speaking of which, mung bean lily porridge is perfect!
There happened to be mung beans at home, so I bought dried lilies and made mung bean lily porridge which was delicious. To clear away heat and detoxify, it is simply a must-have artifact in summer. The fragrance of mung beans is completely integrated into the soup, and the bitterness of lily is blended with the sweetness of rock sugar. When you are sweating, come to a bowl to relieve heat and quench your thirst!

Ingredients

Lily Mung Bean Congee

1. Wash the mung beans and lily with water, add boiling water and soak for 30 minutes, so that the mung beans are easy to boil

2. Pour 1000ml of water into a pot and bring it to a boil, pour in mung beans, bring to a boil on high heat, and boil on low heat for about 20 minutes to bloom

3. After the mung beans are boiled and bloomed, pour in rock sugar and lily; cook until the rock sugar is completely melted, and cook for another 5 minutes

4. When the time is almost the same, take a spoonful to see that the lily is soft and the mung beans have been boiled until they bloom. Turn off the heat. After cooling down, it will be better to drink.

Tips:
1. If you want to eat a refreshing mung bean lily soup, let it cool immediately after it is cooked. If you want to eat mung bean porridge, cook for five more minutes. After cooking, cover the pot and simmer for a while.
2. The selection of mung beans: choose the one with full grains. High-quality mung bean skin is waxy, rarely broken, contains no impurities, has a normal fragrance and no other peculiar smell.
3. Storage of mung beans: put the mung beans in a large dry beverage bottle and store them in the refrigerator.
4. Mung beans and lilies must be soaked in advance, otherwise they will not be easy to cook when they are cooked.
5. It is better to eat with ice cubes or refrigerate in hot summer!
6. If you like a smooth taste, you can soak mung beans, peel them off, and cook them.
7. After the mung beans are boiled, boil for ten minutes, scoop out the soup and put it in a cup. No rock sugar is the most heat-clearing and detoxifying!