The family prefers to be spicy. In the summer, it is easier to get angry in the season of drinking green bean soup. So I want to boil the chrysanthemums and honeysuckle that are usually brewed together.
Cook a large pot of water, boil, add chrysanthemum, honeysuckle, continue to cook for 5 minutes on low heat until the soup turns green and remove the material to discard.
Mung beans soak for more than 6 hours, wash thoroughly! Fresh lily washed, one flap opened
Pour the mung bean and lily into the pot, turn to a small fire, and remove the floating foam while cooking. Then add yellow rock sugar
Cover the lid and cook for about 20 minutes. See the mung bean blossoming and cook for about ten minutes to turn off the fire! ⚠️Note: Continue to cover the lid for a while.
Open the lid in about 20 minutes (this time to master the pot slightly cooled down) you can see the soup is clear, the lily is not bad!
After cooling, put it in the container and put it in the refrigerator.
#加入菊花金银花的绿豆汤 After cooking, there will be a tea-specific aroma. If you are not used to it, you can put less ## Bean soak for 6 hours in advance (also overnight)# After the mung bean blossoms, continue to cook for about 10 minutes. Fire, don't open the lid at this time and continue to cook for a while with the remaining temperature! This keeps the soup head clear, mung beans and lily cakes are not bad