Lily Pumpkin Mung Bean Soup

Lily Pumpkin Mung Bean Soup

by Xiancao'er

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

Pumpkin has very low calories, and its pectin can delay the absorption of sugar and lipids in the intestines, and can absorb harmful substances in the human body such as lead, mercury and other metal elements, thereby expelling toxins from the body. Pumpkin contains very high vitamin A and is the best beauty food. Lily clears away heat and moisturizes dryness, moisturizes lungs and clears fire, replenishing qi and calming nerves. Mung bean has the effects of clearing heat and detoxification, relieving heat and thirst, reducing swelling and diuresis, and is a favorite heat-relief product for people in the hot summer. Mung bean has high edible and medicinal value, and is known as the "good valley of the world".
Lily Pumpkin Mung Bean Soup, detoxifies and relieves heat, clears away heat and moisturizes dryness, and can also lose weight and moisturize skin. It is the best choice for summer heat dissipation.

Ingredients

Lily Pumpkin Mung Bean Soup

1. Prepare mung beans, pumpkins, and lilies.

Lily Pumpkin Mung Bean Soup recipe

2. Soak the lily overnight in advance.

Lily Pumpkin Mung Bean Soup recipe

3. Wash the lily, peel the pumpkin, wash, cut into pieces and set aside.

Lily Pumpkin Mung Bean Soup recipe

4. Wash the mung beans and pour it into the rice cooker, add an appropriate amount of cold water.

Lily Pumpkin Mung Bean Soup recipe

5. Turn to the cooking position and cook for 15 minutes.

Lily Pumpkin Mung Bean Soup recipe

6. Pour the lily into the rice cooker and simmer for 10 minutes.

Lily Pumpkin Mung Bean Soup recipe

7. Pour in the pumpkin and simmer for 10 minutes.

Lily Pumpkin Mung Bean Soup recipe

8. Add rock sugar and simmer for 5 minutes.

Lily Pumpkin Mung Bean Soup recipe

9. Add goji berries. The stewed lily pumpkin and mung bean soup is best to drink after chilling in the refrigerator.

Lily Pumpkin Mung Bean Soup recipe

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