Pumpkin and mung bean tea is a nutritious and delicious soup, with pumpkin and mung bean as the main ingredients.
Ingredients:
Half a pumpkin, 4 lily buds, 3g salt, 15ml oil
Method:
1. Cut the pumpkin in half, remove the skin and seeds, and cut into thin slices.
2. Peel the lily buds, remove the outer brown part, and wash them.
3. Boil water in a pot over high heat, blanch the lily buds for two minutes, remove and drain.
4. Heat oil in a frying pan until 70% hot, add the pumpkin slices and stir-fry evenly.
5. Add enough water to slightly cover the pumpkin, bring to a boil over high heat, then simmer over low heat for seven to eight minutes until the pumpkin is tender.
6. There is still a small amount of broth in the pot. Add the lily buds and simmer for two minutes. Add salt, stir-fry over high heat for two minutes to reduce the broth.
Cooking Tips:
1. If you don't like the skin of mung beans, you can remove the floating bean skins. If you want to clear heat, keep the skins.
2. Pumpkin and mung bean soup is a good drink for clearing heat and relieving summer heat. It is also an ideal drink for people with diabetes in summer.
3. It can be consumed regularly and can be served hot or chilled.
4. The soup has a sweet and fragrant taste, and it is already delicious without adding anything.
5. If you prefer a savory soup, you can add a little salt. If you prefer sweetness, you can add a little white sugar or rock sugar (except for diabetics).
