Yogurt Lily yam(suan nai bai he shan yao )

Yogurt Lily yam

Introduction:

"It's a dish that ladies like very much. It's simple and practical. It's delicious and crisp. It's also good to make a rose red yam as a cold dish, but in terms of nutrition, the combination of yam and Lily has very good pharmacological effects, which can improve eyesight, relieve cough and detoxify. So I also mix it with yogurt flavor lily to increase the taste of the dish and enrich the nutrition. "

Production steps:

Step 1: prepare yam, lily, purple cabbage and yogurt

Step 2: soak the lily in advance

Step 3: peel the fresh yam and steam it in a steamer

Step 4: after cooling, cut 0.5cm oblique blade for standby

Step 5: blanch the lily in boiling water for 10 seconds (it will change color after a long time), remove and cool.

Step 6: cut the purple cabbage into small pieces

Step 7: add 300 grams of cold boiled water and press the juice with a juicer

Step 8: add white vinegar, honey and salt to mix well and turn pink purple

Step 9: soak the yam and make it beautiful

Step 10: mix the lily with yogurt and put it on the plate.

Materials required:

Yam: 300g

Lily: 100g

Purple cabbage: 500g

Yogurt: 150g

Honey: 150g

White vinegar: 100g

Salt: 10g

Note: 1, this dish features: detoxification beauty, milk crisp. 2. I like the light color, so I add more vinegar. If I like the thick rose red, I can put less vinegar. 3. Yam can also be raw slices, and then boil in boiling water for 1 minute, cool standby, with which method at will.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Suan Nai Bai He Shan Yao