Yogurt Lily Yam

Overview

This is a dish that women like very much. It detoxifies and nourishes the skin. It is milky and crispy. The dish is bright in color, simple and practical. Rose-red yam alone is also good as a cold dish, but nutritionally speaking, yam and lily have good pharmacological effects, improving eyesight, relieving coughs, and detoxifying, so I paired it with yogurt-flavored lily to increase the taste of the dish and make it more nutritious.

Tags

• pastries
• home cooking
• children
• autumn recipes
• dinner
• banquet
• honey
• lily
• white vinegar
• yam
• yogurt
• purple cabbage
• salt

Ingredients

Steps

1. 1 Prepare yams, lilies, purple cabbage, and yogurt

   

2. 2 Soak the lilies in advance

   

3. 3 Peel the fresh yam and steam it in a steamer

   

4. 4 After cooling, cut into 0.5 cm oblique blades and set aside

   

5. 5 Boil the lilies in boiling water for 10 seconds (they will change color over time), take them out and let them cool for later use.

   

6. 6 Cut purple cabbage into small pieces

   

7. 7 Add 300 grams of cold water and use a juicer to squeeze the juice

   

8. 8 Add white vinegar, honey and salt and mix well until it turns pink-purple

   

9. 9 Add the yam to soak in the flavor and turn into a beautiful color

   

10. 10 Add lily to yogurt, mix well, plate and serve.