Green bean lily soup
In my memory, my mother would cook a large pot of mung bean lily soup to clear heat and detoxify every summer. It was sweet with a slight bitterness, and the aftertaste was bitter with sweetness. My mother said that this was the best drink in summer, and I had to drink more to avoid being burned to death by the scorching sun. Now that I have a family, I also cooked a pot in summer, and everyone will share it.
Recipe Recommendations
- sweetening
- cook
- half an hour
- simple
Steps for Green bean lily soup
1
Prepare lilies and green beans
2
Lilies need to be cut open one by one. The tender ones inside have a thin film that needs to be torn off. This film is very bitter, but the old ones cannot be torn off.
3
Wash the green beans and peeled lilies and place them in an electric pressure cooker. Add a lot of water. It will be ready in 35 minutes. Add rock sugar according to your taste
4
After cooling, put it in the refrigerator, and a cup of cold mung bean lily soup will be ready.