Milk Yam Lily Soup

Name: Milk Yam Lily Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Small half root Iron Bar Yam; 2 small heads Fresh Lily; 250g milk; Some crystal sugar

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The three things that seem to have no connection, the only thing in common is the white color. The match I saw on the Internet, I just have the materials on hand. I like it very much after I try it. I don’t like the thick ones, so I made them thin. The soup is delicate and smooth to drink, and it is very nourishing. It is good as a breakfast or even a drink. "

Ingredients

Small half root Iron Bar Yam
2 small heads Fresh Lily
250g Milk
Some Crystal Sugar

Milk Yam Lily Soup

1. Peel the yam and wash with fresh lily.

2. Cook the yam and lily. The recommended method is steamed yam and boiled lily (because lily has a certain bitter taste, cooking with water can remove a lot of bitterness).

3. Pour the yam lily into the broken wall cooking machine, and add an appropriate amount of rock sugar. (If it is an ordinary cooking machine, it is recommended to use fine sugar)

4. Pour the milk.

5. Beat into a delicate soup. If you like hot drinks, you can pour it into the milk pot and heat it up, stirring constantly to avoid muddy bottom. If you don't like it hot, you can eat it directly after it is beaten.