Sugar Taro Seedlings

Sugar Taro Seedlings

1. Wash the taro seedlings, peel them and cut into small pieces. (Peeling taro will make your hands itchy, remember to wear gloves; larger taro will be better cooked after being cut into pieces)

2. Put clear water in the pot (the taro seedlings have not passed), and then add the taro seedlings.

3. Then add brown sugar, boil over high heat, turn to medium-low heat and cook for 20 minutes until the taro sprouts are soft. (If the taro is steamed in advance, the cooking time will be shortened)

4. When the taro sprouts are almost cooked, take a bag of lotus root flour, mix with cold water and stir to avoid sedimentation at the bottom.

5. Slowly pour lotus root flour into the pot to thicken, and stir in one direction while pouring until the lotus root flour is even, clear and viscous; sprinkle a little dried osmanthus or sweet-scented osmanthus sauce. (Lotus root flour cannot be replaced with other flours such as starch, the taste is completely different)

6. Crystal clear, fragrant and soft, ready to eat!

Tips:

Tips:

1. Taro sprouts can be cut into small pieces and boiled directly, or they can be directly steamed after peeling and boiled.

2. The lotus root powder needs to be prepared with cold water first. Pour in hot water directly to form a transparent lump which will affect the taste. The lotus root powder itself contains sugar, so do not add too much brown sugar at the beginning, and finally add the lotus root powder to feel the taste is not sweet, you can add a little brown sugar to taste.

3. Sugar taro seedlings want a bright red color. You can replace the brown sugar with rock sugar. In addition, add 1-2 grams of soda or baking soda (available in supermarkets and Taobao) when cooking the taro. Do not add too much, otherwise There will be a fishy smell; I like to cook it directly with brown sugar, the color is also very attractive.