Lotus seed lily mung bean paste
Mung bean soup is a traditional Chinese medicine for relieving summer heat. Even if the price of mung beans rises step by step this year, it will not stop everyone's love for it. After being boiled for a long time, mung beans become very pink and soft and taste rustle. Therefore, in Guangdong and Guangzhou, people also call mung bean sweet soup as mung bean paste. On a hot summer day, a bowl of iced smooth mung bean paste and a cake is definitely a first-class enjoyment.
Recipe Recommendations
- mung bean 200 grams
- lotus seed 25 grams
- Lily 25 grams
- sweetening
- cook
- an hour
- simple
Steps for Lotus seed lily mung bean paste
1
Wash and soak lilies for more than half an hour.
2
Put the green beans, soaked lilies and lotus seeds into the pot, add water, and boil, and turn to low heat.
3
After boiling until the mung beans bloom, turn up the heat, remove most of the mung bean shells, turn to low heat and continue cooking.
4
After the mung beans are boiled until they are sandy, add the borneol sugar and cook until it melts to turn off the heat.
5
The cooked mung bean soup tastes great when served with cakes or placed in the refrigerator.Lotus seed lily mung bean paste Make Tips
Food efficacy: Mung bean has the effects of relieving heat and replenishing qi, clearing heat and detoxifying, moistening throat and quenching thirst. It can prevent heat stroke, treat food poisoning, etc. Lotus seeds have the effect of nourishing the heart and tranquilizing the nerves, and the lotus core also has a good effect of dispelling heart fire and helping sleep. It is best not to remove it. Lily has the effects of moistening the lungs and relieving cough, clearing the heart and tranquilizing the nerves, and replenishing the middle and replenishing qi.