Mung Bean Lily Soup

Name: Mung Bean Lily Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g green beans; 1500ml water; 20g lily; Some Sugar

by marieanne (from Tencent.)

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Mung bean lily soup is a good drink to cool off the hot summer! Since summer is the rainy season, the heat and humidity are relatively high, mung bean soup can relieve heat and detoxify, soothe the nerves and nourish the lungs, so it is most suitable for drinking in summer. It is not suitable to drink mung bean soup frequently in the relatively dry spring, autumn and winter seasons.
Mung bean contains lysine, which is an essential amino acid for the human body. It is an important raw material for protein synthesis, which can increase the utilization rate of protein, thereby enhancing appetite and digestion. It can promote development, improve intelligence, increase height, and gain weight, so it is called nutrient amino acid. The content of lysine in mung bean is higher than other crops. In addition, mung beans are also rich in starch, fat, protein, vitamins and minerals such as zinc and calcium. Therefore, mung beans are also an ideal food for pregnant women. Traditional Chinese medicine believes that mung beans are sweet and cold in nature and have the effects of clearing away heat and detoxification, relieving heat and thirst, distilling water and reducing swelling. It is a good food therapy for pregnant women to supplement zinc and prevent pregnancy edema.

Ingredients

150g Green Beans
1500ml Water
20g Lily
Some Sugar

Mung Bean Lily Soup

1. Prepare mung beans and lilies

2. Soak in clean water for two hours respectively

3. Wash the soaked mung bean lily and put it in an electric pressure cooker

4. Add appropriate amount of water

5. Close the lid, turn on the power, press the "soup/porridge" button, the system automatically displays the time as 25 minutes. When the pressure cooker emits a "drip" prompt to indicate that it has been cooked, you can cut off the power and continue to simmer for half an hour before opening the lid and adding sugar.

Tips:
1. Pregnant women should not put too much sugar when drinking mung bean lily soup, reduce sugar intake during pregnancy to prevent gestational diabetes;
2. Pregnant women drink mung bean lily soup to remove fetal toxins, but because mung bean is a cold food, pregnant women should drink hot. If it is too cold, it may affect gastrointestinal function, and may also cause gastrointestinal dysfunction and abnormal conditions such as diarrhea, which may affect the growth and development of the fetus.
3. Lily is sweet and slightly bitter, has a flat nature, enters the heart and lung meridians, has the effects of reducing fire, moisturizing the lungs and relieving cough, nourishing yin and clearing away heat, clearing the heart and calming nerves, and replenishing qi;
4. Cool the cooked mung bean lily soup in the hot summer and put it in the refrigerator to taste better (except for pregnant women)