1. The soy milk is produced by the alcohol pulp machine.
2. The lotus root is cut into large pieces and soaked in water with lemon juice to prevent oxidation and discoloration.
3. Wash the lily and steam on high heat for 5 minutes.
4. Finely chop shallots.
5. The steamed lily is broken into pieces, and a part of it is reserved for serving.
6. Stir-fry shallots and bay leaves on low heat until the shallots are soft.
7. Add lily and lotus root and stir-fry evenly.
8. Add water and stock cubes, bring to a boil on high heat, change to low heat, cover and simmer for 10 minutes.
9. After seasoning, use a food processor or cooking stick to beat until smooth.
10. Add soy milk, stir well, and boil.
Tips:1 Fresh lily will have a little bitter taste, if you don't like it, you can also replace it with other vegetables.
2 I used the stock cubes of vegetable stock, but it can also be changed to other stock cubes.
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