Yam and Lily Bulb Soup

Prepare the ingredients. This season there are also fresh lily bulbs. If you can buy them, the taste will be even better. The longan was bought fresh last month; since we couldn't finish them, we made them into dried longans. They're perfect for making sweet soups in the autumn and winter seasons.

Soak in clean water for about 10 minutes, peel the iron rod yam and cut it into small sections. When handling yam, you should wear gloves, as the mucus in the yam contains allergens and it will itch a lot if touched directly with your hands.

First, put the soaked dried lilies into the pot, add the longan meat, pour in an appropriate amount of water, and add rock sugar according to personal taste. Do not add too much at once, or it will be too sweet when cooked.

Cover the pot with a lid and boil on high heat, then reduce to low heat and cook for 15 minutes.

At this point, take it out and have a look; if you find the lily bulbs have become semi-transparent, you can proceed to the next step. If you are using fresh lily bulbs, just put all the ingredients into the pot and cook them together~

Pour in the yam chunks and continue to simmer for 15 minutes, until the yam chunks can be easily pierced.

The child likes to eat the yam inside. Every time after cooking, I will scoop it out for the child to eat. I am using the Wanmu Smart Lifting Hot Pot, and with a gentle press, I can pick out the yam. It is really convenient.

Finished product