Ingredients and steps for making lily, mung bean and chrysanthemum porridge

Summer is here and the temperature is rising. Mung bean will become a common ingredient in people's lives. It can clear away heat and detoxify. There are many ways to eat it. It can be cooked into soup or porridge. Today I will introduce to you a new way of making mung bean porridge. It is lily, mung bean and chrysanthemum porridge. After it is done, it has the aroma of chrysanthemum and tastes particularly tempting.

How to make lily, mung bean and chrysanthemum porridge

Ingredients for Lily, Mung Bean and Chrysanthemum Porridge

When cooking lily, mung bean and chrysanthemum porridge at home, you need to prepare 30 grams of lily, 80 grams of mung beans, a dozen chrysanthemums, appropriate amount of salt and appropriate amount of water.

Steps to make lily, mung bean and chrysanthemum porridge

1. Wash the mung beans with clean water, and then soak them in clean water for about half an hour. Wash the prepared lilies with clean water, drain the water and cut into slices, then wash the chrysanthemums with clean water.

2. Take out the soaked mung beans and put them into the pot, add water, turn on the fire and cook. After boiling, turn down the heat and cook until the mung beans bloom.

3. After the mung beans in the pot bloom, put the lily slices in and cook them together. After the lily slices are all soft and glutinous, add salt to season. Finally, turn off the heat and add the chrysanthemums. Cover the pot and simmer for an hour. The lily, mung bean and chrysanthemum porridge in the pot is ready. Take it out to cool, then serve in a bowl.

The efficacy of lily, mung bean and chrysanthemum porridge

Lily, mung bean and chrysanthemum porridge not only tastes tempting, but also can clear away heat and detoxify to prevent heatstroke. In addition, the chrysanthemum used in it can clear the liver, lower blood pressure, and refresh the mind, making it especially suitable for people to eat in summer.