Lily Pumpkin Mung Bean Soup
1.
Prepare mung beans, pumpkins, and lilies.
2.
Soak the lily overnight in advance.
3.
Wash the lily, peel the pumpkin, wash, cut into pieces and set aside.
4.
Wash the mung beans and pour it into the rice cooker, add an appropriate amount of cold water.
5.
Turn to the cooking position and cook for 15 minutes.
6.
Pour the lily into the rice cooker and simmer for 10 minutes.
7.
Pour in the pumpkin and simmer for 10 minutes.
8.
Add rock sugar and simmer for 5 minutes.
9.
Add goji berries. The stewed lily pumpkin and mung bean soup is best to drink after chilling in the refrigerator.