Sugar Taro Seedlings

Sugar Taro Seedlings

by Teacher Kong teaches cooking

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

The sweet-scented lotus root with osmanthus honey, plum cake, red bean wine stuffed with Yuanxiao, and this sugar taro seedlings are known as the most popular traditional desserts in Jinling Nanjing.

Sugar taro seedlings, also called osmanthus sugar taro seedlings, are sold in the streets and alleys of Nanjing's old city. The taro sprouts are boiled soft and rotten, add lotus root flour to thicken, add a little osmanthus sugar sauce, look bright and attractive! The taro sprouts taste sweet and soft, and the soup tastes smooth. When served in a small bowl of hot, you can’t stop eating!

Taro seedlings are small taro seeds that are broken from large taro heads. They can neutralize acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce beauty and beauty, and black hair. It can also be used to prevent the symptoms of hyperacidity.

When selecting taro seedlings, you must carefully observe the surface, pull away the fur, and touch it carefully to check for signs of rot and mold. Fresh taro is relatively hard. If the surface is soft, it may be old and not fresh. Generally speaking, for two taro taro of the same size, the lighter one has higher starch content and good taste, while the heavier one may have more water content and taste less than the former.

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)

Sugar Taro Seedlings recipe

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

Sugar Taro Seedlings recipe

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)

Sugar Taro Seedlings recipe

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.

Sugar Taro Seedlings recipe

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)

Sugar Taro Seedlings recipe

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

Sugar Taro Seedlings recipe

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.

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