Re-engraved Lele Tea Super Thick Taro Puree and Purple Potato Stew

Re-engraved Lele Tea Super Thick Taro Puree and Purple Potato Stew

1. Peel the Lipu taro and purple sweet potato, cut into pieces of about 2 cm, and put them in the steamer;

2. Steam for 30 minutes, until you can easily poke holes with chopsticks;

3. After steaming, add sugar, butter, milk and beat until thick;

4. · I use a krups machine, use the egg beater, select the sauce mode, 6 gears for 8 minutes, and it can be done without a machine of course. It’s a little more troublesome. First, mash the taro and purple potato, then add the sugar, Put butter and milk into a non-stick pan, stir fry on medium and low heat until thick. The way to judge that the taro paste is complete is to stir with a spatula, and the lines will not disappear immediately. After stirring, it will have a little grain. Eat It tastes richer, if you really don’t like it, just filter it again

5. Pour the fragrant taro mash into the cup at will, and hang a little on the wall of the cup to make it look better;

6. If you have small taro balls at home, you can cook a little bit. I bought them off-the-shelf by tb, which is very convenient and tastes good;

7. Add as much as you want;

8. Pour in hot milk at the end~

9. You can add a little sea salt on the top, this is whatever you want~

10. Before eating, take a bite of the rich taro puree at the bottom, and then stir it properly to make the taro puree and milk fully fuse into a taro latte, you will get a different taste ʕ •ᴥ•ʔ

Tips:

1. The amount of taro puree in the recipe is very large. It can make 7-8 cups. You can cut it by half. Cover the unfinished part with plastic wrap and refrigerate it and eat it as soon as possible
2. Control the ratio of milk and taro by yourself. If you like a little thinner, add more milk~
3. I don’t add sugar to the milk. Sweet babies add sugar or honey by themselves.