Nourish The Spleen and Stomach, Moisturize The Skin, Autumn and Winter Health is Indispensable... Osmanthus Candy

Name: Nourish The Spleen and Stomach, Moisturize The Skin, Autumn and Winter Health is Indispensable... Osmanthus Candy
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 8 taro; 2 tablespoons Sugar Osmanthus; 1 piece brown sugar; Some Edible alkali; 4 tablespoons lotus root starch

by Red Bean Kitchen

4.6 (1)

Favorite

5

Difficulty

Normal

Time

30m

Serving

3

As the weather is getting colder, a bowl of hot "Osmanthus fragrans sugar taro seedlings" is simply the greatest happiness.

Ingredients

8 Taro
2 tablespoons Sugar Osmanthus
1 piece Brown Sugar
Some Edible Alkali
4 tablespoons Lotus Root Starch

Nourish The Spleen and Stomach, Moisturize The Skin, Autumn and Winter Health is Indispensable... Osmanthus Candy

1. Wash the taro and steam it in a steamer for 15 minutes.

2. Take out cold and peel.

3. Cut into small pieces.

4. Add an appropriate amount of water to the soup pot and a little edible alkali.

5. Add taro.

6. Add two spoons of sugar osmanthus.

7. A piece of brown sugar, continue to cook the taro.

8. Add lotus root powder and water to a small bowl and stir well.

9. The taro is cooked and thickened with lotus root powder juice.

10. The soup is thick and turn off the heat.

Tips:
The fish head is steamed in advance to 80% cooked, and is being cooked.
Add a little soda noodles, and the taste and color of the boiled taro will be better.
The last thickening must use lotus root powder.