Sweet Potato Chestnut Syrup
1.
Cut the chestnuts into a small mouth and boil them in a pot under cold water.
2.
Bring to a boil on high heat, turn to medium and low heat and cook for 10-15 minutes.
3.
Remove the chestnuts and peel them while they are hot.
4.
Peel the sweet potatoes and cut into pieces.
5.
Peel the ginger and pat it flat.
6.
Add appropriate amount of water to the pot, add chestnuts, ginger, and sweet potatoes. After the high heat is boiled, turn to medium and low heat and cook for 10-15 minutes until the sweet potatoes are cooked through.
7.
Finally, add brown sugar and rock sugar to taste, just cook and melt.
Tips:
/chestnut/
1. The chestnuts are opened before they are boiled to make them easier to handle during subsequent peeling.
2. Boiling in a pot under cold water can reduce the cooking time.
3. Peel the chestnuts while they are hot, and it will be difficult to peel them after letting them cool. If it is too hot, you can add a tos of cold water to cool it down a bit, but you still need to hurry up when the chestnuts are warm.
/Sweet potato/
1. Sweet potatoes are used in the video, but other varieties can be used instead.
2. Sweet potatoes cannot be cooked for too long, they can be easily opened with chopsticks.
3. If the chestnuts used are shelled raw chestnuts. Then boil the chestnuts for a while and then cook the sweet potatoes.
