Lily Mung Bean Congee

Name: Lily Mung Bean Congee
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Dried lily; 100g green beans; 80g Millet; Some water

by Er Dong Ye

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Constant high temperature, hot people have no appetite. Cook a pot of lily mung bean porridge, the refreshing taste, diners like it very much. Thanks to the nutritional value and therapeutic effects of lily and mung bean, this porridge can clear internal heat, detoxify and dispel heat, nourish yin and moisturize dryness, and is very suitable for hot summer consumption. "

Ingredients

50g Dried Lily
100g Green Beans
80g Millet
Some Water

Lily Mung Bean Congee

1. Wash the mung beans and soak them in cold water for 1 hour.

2. Pour mung beans into the inner pot of the rice cooker.

3. Add appropriate amount of water, put the inner pot of the rice cooker into the lid of the rice cooker and electrify the porridge cooker.

4. Lily is dry cleaned and soaked in cold water.

5. After the mung beans are boiled, put the lily in the same pot.

6. Boil the pot again, wash the millet clean and put it into the pot and boil it.

7. When it's time to cook the porridge, turn off the power and simmer for a while before serving.

Tips:
1. The ingredients are easier to cook after soaking.
2. The combination of ingredients is based on personal preference and physical condition.