Mung bean, lily, and coix seed soup is a nourishing, cooling delicacy perfect for hot seasons. Here’s a simple yet comprehensive guide to preparing it.
Ingredients: 50g mung beans, 30g dried lily bulbs, 30g coix seeds, 30g rock sugar, 1L water, and a few wolfberries (optional).
Steps:
1. Soak the ingredients: Rinse mung beans and coix seeds, then soak in water for 30 minutes. Soak dried lily bulbs until soft, then remove the stems and roots.
2. Cook the base: Transfer soaked mung beans and coix seeds to a pot, add water, and bring to a boil. Skim off foam, then reduce heat and simmer for 40 minutes until the beans are tender.
3. Add lily and sweeten: Put the prepared lily bulbs and wolfberries into the pot. Simmer for another 15 minutes. Stir in rock sugar until fully dissolved.
4. Serve: Let the soup cool slightly before serving. Enjoy it warm or chilled.
Tips: For a creamier texture, soak mung beans longer and peel them after soaking. Adjust sugar to taste. This soup aids detoxification and promotes hydration, making it a healthy year-round treat.
Green bean lily and coix rice soup"
Green bean lily rice soup"
Grinded fish"
A smooth can of peaches"