Mung bean barley and lily soup
Overview
It’s the beginning of summer, drink some mung bean soup and grab some barley. The two together can clear away heat and remove dampness. The rice cooker has a porridge cooking function. Although I believe it can be cooked without soaking, I still soak the beans. Maybe they will turn into mung bean paste? Fresh lilies are particularly easy to cook, so there is no need to throw them in so early. Wait until the last five minutes and add the lily. When the rice cooker finishes working, the lily will be fully cooked but not crumbly. The sweet and moist soup is delicious. . . .
Tags
Ingredients
Steps
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Ingredients: 40 grams of mung beans, 30 grams of barley, 1 fresh lily, appropriate amount of water
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Wash mung beans and barley, add water and soak until thickened.
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Break the lily into petals, wash and set aside.
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Pour the mung bean and barley into the rice cooker, add water,
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Select the porridge cooking function and start it.
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When the rice cooker counts down to the last five or six minutes,
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Uncover, add lily, turn off the rice cooker and continue simmering.
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The porridge cooking is over,
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Uncover and serve.
