Mung bean and lily soup
Overview
Mung bean and lily soup is a great drink to cool down in the hot summer! Since summer is the plum rain season, the heat and humidity are relatively high. Mung bean soup can relieve heat, detoxify, soothe the nerves and moisturize the lungs, so it is most suitable to drink in summer. It is not suitable to drink mung bean soup regularly in the drier spring, autumn and winter seasons. Mung beans contain lysine, an essential amino acid for the human body. It is an important raw material for protein synthesis and can improve protein utilization, thereby increasing appetite and digestive function. It can promote development, improve intelligence, grow taller and gain weight, so it is called nutritional amino acid. The content of lysine in mung beans is higher than that of other crops. In addition, mung beans are also rich in starch, fat, protein, multiple vitamins, zinc, calcium and other minerals. Therefore, mung beans are also an ideal food for pregnant women. Traditional Chinese medicine believes that mung beans are sweet and cold in nature and have the effects of clearing heat and detoxifying, relieving heat and thirst, diuresis and reducing swelling. They are a good dietary supplement for pregnant women to supplement zinc and prevent and treat edema during pregnancy.
Tags
Ingredients
Steps
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Prepare mung beans and lilies
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Soak in clean water for two hours
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Wash the soaked mung beans and lilies and put them into the electric pressure cooker
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Add appropriate amount of water
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Cover the lid, turn on the power, press the "Soup/Porridge" button, the system will automatically display the time as 25 minutes. When the pressure cooker emits a beep indicating that it is ready, you can cut off the power and continue to simmer for half an hour before opening the lid and adding sugar
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Finished product
