Tangerine Lily Green Bean Soup

Name: Tangerine Lily Green Bean Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some green beans; Some lily; 2 cloves Tangerine peel; 1 brown sugar

by Fire plated red leaves

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Lily nourishes the lungs and relieves cough, clears the heart and calms the mind, nourishes the middle and nourishes qi, clears heat and diuresis, clears heat and detoxification, cools blood to stop bleeding, invigorates the spleen and stomach.
Mung beans have a better therapeutic auxiliary effect on hypertension, arteriosclerosis, diabetes, and nephritis. Mung bean coat can clear away heat and detoxify, as well as reduce swelling, disperse haze and improve eyesight. (Don't remove it for the taste of rustling, mung bean shell is also delicious and beneficial)
The tangerine peel in the tangerine peel and lily mung bean soup has a neutralizing effect, and it will not be too cold. "

Ingredients

Some Green Beans
Some Lily
2 cloves Tangerine Peel
1 Brown Sugar

Tangerine Lily Green Bean Soup

1. Tangerine peel soaks in water

2. Wash the mung beans

3. Lily wash

4. 1 large piece of brown sugar (not very sweet)

5. Put the main ingredients and ingredients into the right amount of water, cook for about 1 hour on medium heat, add the brown sugar and cook until it melts and you can eat it.

6. Mung bean husk is also delicious and beneficial. Don’t remove it for the sake of rustling taste, but if you really don’t want it, use it to make mung bean husk pillows, hahaha!

Tips:
The mung bean shell will be separated when boiling this mung bean soup. Don't remove it for the sake of the rusty taste. The mung bean shell is also delicious and beneficial.