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  1

  An appropriate amount of fresh lilies. If you use dried lilies, they need to be soaked in advance.

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  2

  Clean the lilies. You can cut off the roots and the aged parts on the top. Break off the lily slices lightly. Rinse the mung beans in advance. I use crushed rock sugar. Yellow rock sugar.

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  3

  When cooking mung bean soup, never put the mung beans and water into the pot at the same time. Prepare a clean pot, such as a non-stick pot, a stainless steel pot, a casserole, or a glass pot. First add an appropriate amount of Boil the water and add the mung beans after the water boils.

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  4

  Use a spatula to gently push it. After the water boils again, turn down the heat. You can cook it on the lowest or medium-low heat. It depends on your own firepower and the material of the pot.

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  5

  Cover the pot and simmer for ten minutes. The mung beans will bloom. After the mung beans bloom, add rock sugar and cook together.

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  6

  After the rock sugar is melted, push it with a spatula to spread the sugar evenly. Finally, add fresh lily, cook for a minute or two and then turn off the heat. Fresh lily is easy to make. cooked.

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  7

  You can turn off the heat when the lily is almost cooked. It will be delicious after cooling or eating it hot.

Tips

1. Do not add the beans directly to the pot. Wait until the water boils before adding the beans to the pot. This will keep the mung beans green in color. Even after they are fully cooked, the color of the mung bean soup will still be beautiful.
2. If you don’t have lily, you can omit it, or you can use dried lily to cook it. Dried lily needs to be soaked for about 2 to 4 hours in advance. The weather is hot in summer, so be sure to change the water frequently when soaking, or put it in the refrigerator to refrigerate, otherwise it will be easy to soak. Soured.