Yam and lotus root are nutritious delicacies in the autumn and winter seasons, with many ways to eat them. Whether it’s making congee or soup, they are both very delicious. The most common way to eat them is in the form of yam and lotus root soup with beef ribs, which is suitable for winter consumption and has special effects of tonifying the kidney and Qi, regulating the stomach and spleen. Moreover, eating yam and lotus root regularly can help prevent cancer. Let’s take a look at the preparation method of yam and lotus root soup with beef ribs together.

Ingredients: 200 grams of lean beef ribs, 200 grams of lotus root, 100 grams of yam, 2 sheets of star anise, one piece of cassia bark, ginger, and scallions as needed

Seasonings: 3 grams of salt, 2 grams of ground pepper, 1 tablespoon of cooking wine

Preparation:

1. Cut the lotus root into pieces, cut the yam and scallions into small segments, and slice the ginger;

2. Clean the beef ribs, put them in the pot with cold water, add star anise, cassia bark, slices of ginger, scallions, and cooking wine, and bring to a boil with high heat;

3. After the pot comes to a boil, skim the foam on the surface, add the lotus root pieces, and turn the heat to medium; when the soup boils again, add the yam segments;

4. Turn the heat to low and medium, slow cook for 40 minutes, then season with salt and ground pepper to taste.

Tip

1. After peeling the yam, soak it in clean water to prevent it from turning black.