There are also some tips for making mung bean soup. Add it and it will instantly become fragrant and

Ingredients

• Mung beans 100g
• Lotus Heart 35g
• Dried lily 20g
• Rock sugar 25g
• White vinegar 2g
• Clear water 1500ml

Steps

1. Mung beans 100g, lotus root 35g 20g dried lily, 25g rock sugar 2g white vinegar, 1500ml water

2. Soak the lotus heart in water for 2 hours

3. Soak dried lily in water and set aside

4. Soak mung beans overnight

5. Drain the soaked mung beans and put them in the refrigerator for 3 hours

6. Pour the refrigerated mung beans into a bowl and set aside

7. Pour an appropriate amount of water into the pot and 2g of white vinegar to speed up the softening of the mung beans

8. After boiling, pour in mung beans and lotus seeds, turn to medium heat and simmer

9. Simmer until the mung beans bloom and the lotus hearts become waxy, then pour in 25g of rock sugar

10. After the rock sugar is dissolved, pour in the lily and boil

11. The cooked mung bean soup can be placed in the refrigerator to chill, and it will taste better!

12. A must-have to relieve the heat in summer, make a bowl for your family!

Tips

1. 1. Friends who are afraid of hardship can remove the core of the lotus heart after soaking it until soft
2. 2. Friends who like soup can add more water