Lotus seed, Lily and mung bean paste

Lotus seed, Lily and mung bean paste

Introduction:

"Mung bean soup is a traditional Chinese summer relief. Even if the price of mung bean is rising this year, it can't stop everyone's love for it. After a long time of cooking, mung bean becomes very soft and has a rusty taste. Therefore, in Guangdong, people call mung bean sweet soup mung bean paste. In hot summer, it's a first-class enjoyment to have a bowl of iced mung bean paste and a cake. "

Production steps:

Step 1: wash and soak Lily and lotus seeds for more than half an hour.

Step 2: put mung beans, soaked Lily and lotus seeds into the pot, add water to boil, then turn to low heat.

Step 3: cook until the mung beans bloom, turn the heat up, remove most of the mung bean shells and turn the heat down to continue cooking.

Step 4: after the mung beans are cooked to sand, put the borneol sugar into the water and cook until it melts.

Step 5: cooked mung bean soup with cake or put in the refrigerator to ice up, the taste is very good.

Materials required:

Mung bean: 200g

Lotus seed: 25g

Lily: 25g

Borneol: one piece

Attention: Food efficacy: mung bean has the effects of relieving heat and replenishing qi, clearing heat and detoxifying, moistening throat and relieving thirst, preventing heatstroke, treating food poisoning, etc. Lotus seed has the function of nourishing the heart and calming the nerves. Lotus core also has the effect of dispelling heart fire. It helps sleep. It's better not to remove it. Lily has the function of moistening lung and relieving cough, clearing heart and calming mind, tonifying middle and replenishing qi.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet