Clear and moist lily and yam milk soup
Overview
According to traditional Chinese medicine, the lungs are delicate organs that are most afraid of dryness and fire. As soon as autumn comes, all kinds of lung-moistening snacks appear in endlessly. This day, a sudden flash of light occurred. I had made yam custard, but I had not yet tried yam custard with lily added. They say white enters the lungs, and lilies, yams, and milk are all white. It must be good to mix the three into a pot of porridge. There is no added sugar, so the milk is naturally sweet. The thick milk slowly slid into the stomach, warm and comfortable. . . .
Tags
Ingredients
Steps
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Ingredients: 12 grams of lily, 1 iron rod yam, 300 grams of milk, appropriate amount of water
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Wash the lilies,
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Add water and soak until thickened.
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Wash and cut yam into sections,
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Put it into the steamer together with the lilies and steam for about 20 minutes until cooked through.
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Peel the yam,
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Cut into small pieces and put into food processor,
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Join Lily,
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Pour in the milk.
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Beat into a fine paste,
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Pour into pot.
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Place on the fire and heat over medium to low heat, stirring occasionally.
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Boil for two minutes and remove from heat.
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Pour into a cup and serve.
