Sweet-scented Sweet-scented Osmanthus Taro
1.
The taro I bought back from the vegetable market was cleaned with clean water. I used the toothbrush to clean it.
2.
Add 600ML of water to the food-grade 304 stainless steel liner of Zhenmi Desugar Rice Cooker, and put it into the matching large filter
3.
Put the washed taro on the big strainer
4.
Press the "steamed dish" button, the normal is 25 minutes, you can use the "+, -" button to adjust the time, I reduced the time to 15 minutes
5.
When the time is up, this is steamed taro, because it has to be simmered, so it is not completely softened.
6.
Peel off the outer skin of the taro and rinse it. Friendly reminder that it is best to wear gloves
7.
Cut the peeled taro into hob pieces, uniform in size
8.
Re-add proper amount of water, rock sugar, brown sugar and a little edible soda noodles to the stainless steel inner pot of Zhenmi Desugared Rice Cooker
9.
Then add in small pieces of taro
10.
Select the "Soup and Congee" button to start simmering. I simmered for about 20 minutes. I tried it with chopsticks and it was easy to pass through.
11.
Take a small bowl and pour in an appropriate amount of lotus root flour
12.
Add a little cold water to the lotus root powder
13.
Then pour the melted lotus root flour into the sweetened taro
14.
Stir gently with a spoon. When the brown sugar water starts to thicken and shine, you can turn off the power
15.
Put it out of the pot and serve it in a bowl, add some sweet osmanthus sauce, and sprinkle a little dried osmanthus to enjoy.
Tips:
If the cooked sugar water is not sweet enough, you can add a little sugar osmanthus sauce and sprinkle a little dried osmanthus. If it is sweet enough, sprinkle dried osmanthus directly. Personally, I think we must sprinkle dried osmanthus, because its fragrance is more fragrant than sugar osmanthus sauce! If you don’t have lotus root flour at home, you can only use starch to thicken, but the color is not so beautiful and shiny.
