Mung bean and lily soup

Overview

Mung beans can clear away heat and detoxify, while lily can nourish yin and relieve heat. It is most suitable for consumption in summer and autumn.

Prepare ingredients
Wash the mung beans and soak them for 1 hour.
Peel the lilies into slices and wash them.
Put more water in the pot, cook the mung beans first, bring to a boil over high heat, then turn to low heat and simmer for 20 minutes.
Cook until the mung beans bloom slightly, add the lily and cook until cooked.
Add rock sugar and mix well.
Finished product pictures