Yam, Red Date, and Longan Soup: A Beauty and Blood-Nourishing Soup for Late Autumn

Prepare all the ingredients, peel the dried longan, remove the pits from the red dates, and soak them in warm water for half an hour.

Peel the Chinese yam and place it on a plate for later use.

Put the soaked jujubes and longans, after cleaning them, together with the yam prepared with rock sugar into the pot.

Pour in an appropriate amount of water, cover with the lid, cook on low heat until it boils, then cook for another 10 minutes, turn off the heat, and serve.