Sweet potato Huaishan syrup(hong shu huai shan tang shui )

Sweet potato Huaishan syrup

Introduction:

"Today is a memorable day! In my impression, there is no special anniversary these years, except for the annual birthday when I occasionally think of meeting some friends to commemorate. But today, I want to commemorate it. Today, half a year ago, sweet potato met Huaishan, and I met you ~ ~ ~ I haven't sent a diary for a long time. First, I was busy at the end of the year, and second, my camera broke down. Two days ago, I took a few dishes with my new camera in a hurry, and I didn't have time to sort them out. In addition, the cold air has been going south these days. In the past, I would steal time to sort out my photos and send my diary. I dare not take it out these two days. I put it in my pocket when I have nothing to do. Today, we have to squeeze out some time to celebrate this happy day with a sweet joy

Production steps:

Step 1: peel and wash sweet potato, cut into hob pieces.

Step 2: remove the skin of Huaishan and put it in salt water (for fear of discoloration).

Step 3: soften jujube with water.

Step 4: cut the yam into hob pieces, peel and slice the ginger.

Step 5: put the sweet potato, Huaishan, jujube and ginger slices into the pot.

Step 6: add water and bring to a boil.

Step 7: after boiling over high heat, turn to low heat and cook until all the ingredients are soft enough, then add some yellow sugar.

Step 8: wait until the yellow sugar is boiled and dissolved in water.

Step 9: sweet honey, eat while it's hot!

Materials required:

Sweet potato: 2

Huaishan: 2 festivals

Red dates: 8

Ginger slices: 2

Huangpian sugar: appropriate amount

Note: this dessert can be hot in winter and cold in summer. Put a piece of sugar, rock sugar or white sugar. I put whatever I have at home.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Shu Huai Shan Tang Shui