Sweet potato and chestnut with rock sugar(bing tang hong shu ban li )

Sweet potato and chestnut with rock sugar

Introduction:

"Sweet potato is a good coarse food material, and chestnut has high nutritional value. It's a delicious winter dessert to combine the two. It's really enjoyable to eat hot food on a cold winter day."

Production steps:

Step 1: cut the chestnuts in turn with a knife, boil them in boiling water, take them out, soak them in cold water, and peel off the skin.

Step 2: peel the yellow flesh sweet potato, cut it into appropriate pieces, soak and fry it in hot oil together with chestnut, when the color is deep yellow, take it out and put it in a bowl.

Step 3: crush rock sugar, sprinkle into sweet potato and chestnut bowl, steam for 15 minutes.

Step 4: you can also add milk to your taste, which is delicious.

Materials required:

Sweet potato: 250g

Chestnut: 150g

Salad oil: 10g

Rock sugar: 10g

Note: sweet potato: sweet potatoes avoid persimmon, tomato, Baijiu, crab and banana. Sweet potato and persimmon should not be eaten at the same time in a short time, if the amount of food is large, it should be at least five hours apart. If you eat it at the same time, the sugar in sweet potato will ferment in the stomach, which will increase the secretion of gastric acid, precipitate and condense with the tannin and pectin in persimmon, and produce hard lumps. When the amount is large, it can cause gastrointestinal bleeding or gastric ulcer.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Bing Tang Hong Shu Ban Li