Yam, Lotus Seed and Osmanthus Rice Cake Soup

Name: Yam, Lotus Seed and Osmanthus Rice Cake Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Yam; 50g Lotus seed; 100g Finger rice cake; Some Sugar Osmanthus

by Xiao Geng's mother

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Yam invigorates the spleen, nourishes the lungs, invigorates the kidney and nourishes essence Cure diarrhea due to spleen deficiency, chronic dysentery, cough due to fatigue, diminished thirst, nocturnal emission, seizure, frequent urination. Nourishes the spleen and stomach, nourishes body fluids and lungs, nourishes the kidney and astringent essence. Used for spleen deficiency, lack of food, chronic diarrhea, lung deficiency and cough, kidney deficiency, spermatorrhea, vaginal discharge, frequent urination, deficiency heat and thirst. "

Ingredients

Yam, Lotus Seed and Osmanthus Rice Cake Soup

1. Prepared ingredients.

2. Peel the yam.

3. Cut the rice cake into small cubes, and soak the yam into small pieces with water.

4. Remove the core of the lotus seeds, wash and boil with water, and simmer for 20 minutes.

5. Add the rice cakes, boil the yam and simmer for 5 minutes.

6. Pour water and starch and boil again.

7. Add sugar osmanthus and mix well.

8. The fresh, sweet, soft, crispy and sweet yam soup is ready.

Tips:
1. If you want to eat crispy yam, you can cook it with lotus seeds in advance. If you want to eat crispy, you can cook it in the pot later with the rice cake.
2. It is best to wear gloves when handling yam, otherwise the skin is really itchy!
3. Yam is easy to oxidize. Soaking in water and not touching ironware are both ways to avoid oxidation.