Lily Mung Bean Congee

Name: Lily Mung Bean Congee
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g Dried lily; 20g green beans; 50g Rice

by tgcyy

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Lily has high medicinal value. Mung beans are sweet and cool in nature and have the effect of clearing away heat and detoxifying. In summer, I sweat a lot, lose a lot of water and fluid, lose the most potassium, and destroy the electrolyte balance in the body. Cooking porridge with mung bean and lily can clear the heat and nourish qi, quench thirst and diuresis. It can not only replenish water, but also timely replenish inorganic salt, which is of great significance for maintaining the balance of water and electrolyte. "

Ingredients

Lily Mung Bean Congee

1. raw material.

2. Lily soaks in advance.

3. Add appropriate amount of water to the pressure cooker, add rice and mung beans.

4. Put in the lily.

5. After the pressure cooker is SAIC, keep the pressure for 15 minutes.

6. Mung beans should not be boiled to become red or discolored, so as not to destroy organic acids and vitamins and reduce the heat-clearing and detoxifying effects.

Tips:
Mung beans should not be overcooked to avoid damage to organic acids and vitamins and reduce heat-clearing and detoxification effects. Mung beans are cold in nature and people with weak spleen and stomach should not eat more.
Do not eat mung bean food when taking medicine, especially warm tonic, so as not to reduce the efficacy of the medicine.
Uncooked mung beans have a strong smell, and are easy to nausea and vomit after eating.