Green Bean Lotus soup
By VicentaLakin
In the hot summer, green bean soup, which is a warm and warm home, is popular, and is cooked with green bean as a traditional summer drink, which, if added to it, increases coolness. Don't make green bean soup too long, it'll just be cooked, so that the water is fresh, the colours are green, not only the smell of color, but also, above all, the summer detox. The green beans not only cool, but also have many pharmacological effects. They have a function of blood resin, cholesterol, osteoporosis, liver care, and kidneys; they have a function of whiteness and weight loss, as well as a function of urination; and they serve as a means of filling kidneys, spleen spleen and pacifier。
Recipe Recommendations
- mung bean 100 grams
- glutinous rice 50 grams
- lotus seed 80 grams
- seedless red dates 8 capsules
- rock sugar appropriate amount
- qingshui appropriate amount
- sweetening
- cook
- three-quarters of an hour
- simple
Steps for Green Bean Lotus soup
1
Preparation materials
2
(b) Spread the rice out of the water, pick up the black and impurities and soak the water for more than an hour
3
Green bean wash in the pot
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and put in clean lotions and red dates
5
Put in soft rice
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(a) The pouring of water about 3-4 cm without materials
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(b) A small and medium fire that opens and closes the hood for 10 minutes
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It's after the first time, and the green beans are fat, but they're not flowering yet
9
Put it in ice sugar, keep firing and boil it again for another 10 minutes. This is the second time the beans are blooming
10
It's good to eat。Green Bean Lotus soup Make Tips
1. Coix seeds are not easy to soften; you can soak them for more than an hour first to shorten the cooking time. If you are in a hurry, you can soak them in hot water to shorten the soaking time, or you can first boil the coix seeds for half an hour before adding other ingredients to cook together.
2. Mung beans nowadays are relatively easy to cook until they split open; simply bring them to a boil, let stand for 10 minutes, bring to a boil again, and let stand for another 10 minutes. Cooked this way, the mung beans will just begin to split without the skins separating from the flesh.
3. Adding half a teaspoon of lemon juice or white vinegar while cooking mung beans can help maintain the emerald green color of the mung bean soup.