Mung bean and Lily syrup

Mung bean and Lily syrup

Introduction:

"In summer, many TX like to eat popsicles and ice water to relieve summer heat, especially when our body temperature rises, it is easy to damage our digestive tract and gastric mucosa, causing stomach cold. In fact, many times, a simple ice drink made by oneself can also achieve the goal of relieving the heat. The protein content of mung bean is almost three times that of Japonica rice, and the inorganic salts such as vitamins, calcium, phosphorus and iron are more than japonica rice. Therefore, it not only has good edible value, but also has very good medicinal value, which is called "the food valley of helping the world". In the hot summer, mung bean soup is the people's favorite summer drink. Lily has the effect of "calming the heart and calming the gallbladder, benefiting the intelligence and nourishing the five zang organs". (source network) mung beans and lilies are cooked just right. The taste of powder matches the sweet taste. They are definitely one of the best summer products. "

Production steps:

Step 1: raw material drawing.

Step 2: soak mung beans overnight in advance. Make it fully absorb water and stretch.

Step 3: break Lily into thin slices, wash and drain.

Step 4: put the soaked mung beans and lily with proper amount of water into the pot to stew.

Step 5: after cooking, remove, melt the rock sugar while it is hot, or add honey after cooling.

Materials required:

Mung bean: a handful

Fresh lily: 3

Rock sugar: right amount

Honey: right amount

Note: 1, the number of soup can be based on personal preferences, want to put less water thicker, thinner put more. 2. If you want to taste chilled, put it in the refrigerator.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: sweet