Chilled Lily Mung Bean Soup

Overview

The ancestral recipe of the dim sum family - Iced Lily Mung Bean Soup... In the ancestral recipe, every ingredient is purely natural and beneficial, and can be eaten alone to show your skills. It is definitely not additives, seasoning powder, concave shape, or flowery. Iced lily and mung bean soup that is refreshing, detoxifying and quenching thirst is a must-have tonic in summer. The crispness of mung beans, the smoothness of rice kernels, and the bitterness of lily are both clear, astringent, bitter and sweet, making you fall in love with the taste of summer.

Tags

• soups
• barley kernels
• lily
• miren
• mung beans
• pear juice rock candy
• lotus seeds
• water

Ingredients

Steps

1. 1 Boil half of the mung beans into mung bean paste and the other half into mung bean kernels. In this way, you can eat flowering mung bean kernels and mung bean paste separately. Freely adjust the proportion of water and sand according to everyone's taste. There is a very simple trick, which is to pour the mung beans into the pot in two batches with an interval of ten minutes. To do it well, the essence lies in mixing water with sand. Create a feeling of sand in the water and water in the sand. Too much water will turn into mung bean water, and too little water will turn into mung bean puree.

   

2. 2 Boil rice kernels, barley kernels and lotus seeds in a pot until tender and elastic. In this way, the mung bean soup with rice kernels immediately tastes better. Most people would not consider adding rice kernels as an ingredient, resulting in a lack of taste. Because mung beans are very crispy, eating mung beans alone will not make them smooth. Barley kernels, lotus seeds... can also be added freely.

   

3. 3 For lily, boil it in a pot over low heat until it is glutinous. You can also pour the lily soup into the mung bean soup to increase the bitterness. In this way, with Lily's suffering, it is basically completed.

   

4. 4 Finally, pour the pear juice and rock sugar into the mung bean soup, just enough to cover up the green and astringent taste of the mung beans. Don't pour too much, let alone taste the sweetness.

   

5. 5 Store 1) Salt water popsicle method to quickly cool down. 2) Refrigerator, 5°~10°, shelf life is 5 days. The water contains sand, the sand is mixed with water, and life is mixed with bitter thoughts and sweet thoughts.