Home-style Purple Yam, Lily Bulb, and Silver Ear Soup Recipe

I often like to makesilver earporridge, especially in autumn and winter. Silver ear,lotus bulbs, are basically always present in our home. If they run out, we replenish them immediately. With these ingredients, the kids get less coughs; especially for homes with smokers, it is even more important to have some on hand as autumn and winter are dry seasons. A bowl of silver ear porridge can soothe the throat and lungs without any harm.Today, I happened to havepurple yams,

　　and used a quick cooking method to make this porridge as soon as possible, ensuring it has both good texture and an appealing appearance. Root vegetables help clear the intestines.

Ingredients mains: 1 purple yam, 1/3 dried silver ear, 15g lotus bulbs, sugar to taste,a little goji berries. Steps

1. Soak the silver ear and lotus bulbs beforehand.

I soaked them for half an hour in the evening.2. Remove the yellow stem from the silver ear and wash it thoroughly, clean the lotus bulbs.

3. Put them together in a pressure cooker and cook for about half an hour before turning off the heat.

If the silver ear is harder to soften, extend the cooking time. I started cooking just before bedtime.4. Prepare small pieces of purple yam and cook it separately.

Let it cool down.5. Blend the cooked purple yam with its liquid into a puree using a blender.

6. Pour the blended purple yam back into the pot that was cooking for half an hour.

7. Mix well and let it simmer for a few more minutes, then add sugar before serving. Garnish with goji berries.

Tips

1. Soak the silver ear in advance; if possible, do so 2-4 hours ahead of time.

For summer, place them in the refrigerator.2. You can choose not to blend the purple yam and just cut it into small pieces to cook together.

2 Sweet potatoes do not have to be mashed and can also be cut into small pieces and cooked together.