Mung bean and Lily soup

Mungbean not only has the functions of clearing away heat and toxin, protecting liver and kidney, lowering blood fat and cholesterol, but also has the effects of anti allergy, anti-bacterial and anti-virus. Many health books have mentioned the benefits of eating mung beans. Nowadays, people stay up late to work, socialize and entertain, which is very harmful to the body, liver and kidney. I think the simplest and most convenient way to eat mung beans at home is to cook a pot of mung bean soup. A few days ago, my friend came back from Shanghai and gave me some fresh lilies. Lilies are a good thing. They can moisten the lungs and cough, strengthen the spleen and stomach, calm the mind, and improve beauty. They can be cooked or stewed with mung beans. Today I will cook a pot of simple green bean and Lily soup.

Main Ingredients

• Mung bean A moderate amount of

Auxiliary Ingredients

• Lily A moderate amount of

Do not stir the crystal sugar or white sugar after adding it. Let the mung bean Lily absorb more sweetness and taste more sweet. If the sugar is put down and stirred immediately, the mung bean lily under the sweet soup will not only be tasteless, but also have a bitter tasteIn addition, those with deficiency of spleen and stomach are not suitable for drinking