Red Lily and Mung Bean Soup

Red Lily and Mung Bean Soup

1. Ingredients: 50 grams of dried lily, 100 grams of mung beans. Accessories: 8 red dates, appropriate amount of rock sugar

2. Wash the lily van, soak it with clean water in advance, preferably soak for more than 30 minutes, so that it will be cooked through and soft and delicious

3. Use clean water to bubble mung beans. It’s best to soak for more than an hour. This saves time. Red dates are washed and washed. Because of the dust, you can also bubble again.

4. Add lily, mung beans, and red dates together in a de-sweetened rice cooker with rice, which has the function of cooking porridge and the time is fixed. Then add water. The amount of water can be the same as usual for cooking porridge with a rice cooker. I love Greek soup with a little more water.

5. Close the lid of the rice cooker, plug in the power source, and start the "cooking porridge" mode; the system default time is 50 minutes

6. When the time is up, unplug the rice cooker, add rock sugar and stir evenly, cover it and let the porridge continue to simmer in the pot for 10 minutes. It tastes more sticky. It is soft and delicious, nutritious and delicious, and the whole family loves it. Eating a bowl every day gives a good look. Suitable for people with poor sleep, you can eat more.

Tips:

1. Lily and mung beans can be bubbled in advance, so that the cooking will be more fragrant, soft and delicious.
2. Generally this kind of soup is eaten more in summer, adding rock sugar to relieve heat