Lotus Seed Lily Green Bean Paste--a Delicacy Indispensable in Summer

Lotus Seed Lily Green Bean Paste--a Delicacy Indispensable in Summer

1. Wash lily and lotus seeds and soak for more than half an hour.

2. Put the mung beans, soaked lily, and lotus seeds into a pot, add water to a boil, and turn to a low heat.

3. After the mung beans bloom, increase the heat, remove most of the mung bean husks and turn to a low heat to continue cooking.

4. After the mung beans are boiled to form sand, put the borneol sugar in and boil until it melts and then turn off the heat.

5. The cooked mung bean soup tastes great when served with pancakes or iced in the refrigerator.

Tips:

Food effect:

Mung bean has the effects of relieving heat and nourishing qi, clearing heat and detoxification, moistening the throat and quenching thirst, and can prevent heatstroke and treat food poisoning.

The lotus seeds have the effect of nourishing the mind and calming the nerves, and the lotus core also has a good effect of dispelling the heart and fire, and helps sleep. It is best not to remove them.

Lily has the effects of moisturizing the lungs and relieving cough, clearing the heart and calming the nerves, and replenishing the vital energy.