Mung Bean Lily Congee

Name: Mung Bean Lily Congee
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Some lily; Some green beans; Some Lotus seed; Some Rice; Some crystal sugar

by Xiaoqi Feifei

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Mung beans are high in B vitamins and potassium. Sweating loses a lot of sodium, which can be supplemented from various foods containing salt! But the lost potassium and B vitamins can be supplemented from mung bean soup! Drinking mung bean soup in summer has a much stronger effect on quenching thirst, clearing heat and removing fire than drinking iced sweet drinks.

Ingredients

Some Lily
Some Green Beans
Some Lotus Seed
Some Rice
Some Crystal Sugar

Mung Bean Lily Congee

1. Soak mung beans for two hours

2. Lily

3. Put an appropriate amount of water in the pot, add the soaked rice, mung beans, and lilies

4. Boil off the fire

5. After the high fire is boiled, turn to low heat and put in lotus seeds

6. Cook until the mung bean and rice bloom. When the porridge is viscous, add a proper amount of rock sugar. Continue to cook for ten minutes until the rock sugar melts. Then turn off the heat and finally turn off the heat for a few minutes.