Chestnut Meat Lily Syrup

Name: Chestnut Meat Lily Syrup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Fresh chestnuts; 50g Longan; 15g Lily (dry); 30g crystal sugar; Some water

by Cook as you like

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In autumn, the air is dry. In addition to drinking more boiled water, it is best to drink some warm sugar water. This sugar water is sweet and has the effects of invigorating the spleen, replenishing qi, calming the mind, and nourishing dryness. The strong aroma of chestnut and longan was felt at the first sip, which was very tempting. Although there are only two raw materials, chestnut and longan, the ordinary pairing tastes very good. It is the chestnut season nowadays, so hurry up and try it when you get home. I added some lily to it. In autumn, some lily and white fungus can neutralize the heat of longan and chestnut. Chestnut, longan, and lily, what a nourishing syrup for autumn.

Ingredients

Chestnut Meat Lily Syrup

1. Prepare ingredients, 200 grams of chestnut, 50 grams of longan meat, 15 grams of dried lily

2. Soak the lily in water for half an hour, peel off the longan and peel off the flesh for later use

3. Scratch the chestnut on the case with a knife, soak it in boiling water for about 5 minutes, remove the shell while it is hot

4. Put the soaked and washed lily, chestnut and longan meat into the pot, boil on high heat, turn to medium and low heat and simmer for 20 minutes, finally add rock sugar, stir and melt, then turn off the heat