Ginger sweet potato syrup(sheng jiang fan shu tang shui )

Ginger sweet potato syrup

Introduction:

"A few days ago, I caught a cold and sneezed all day long. The next day, I began to have a runny nose. As it happened, my elder sister was coming back, thinking that I couldn't pass the cold on to her. At noon that day, I cooked ginger sweet potato syrup and drank a big bowl of it. It was really hot. It wasn't exaggeration. Maybe the ginger at home was old ginger. Although spicy was not good, it was amazing. I felt it on the third day It's good to risk inexplicable, except that the voice is a little low, there's nothing uncomfortable about it... Really good God

Production steps:

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

Step 2: scrape, wash and chop ginger.

Step 3: wash the pan, add purple sweet potato and ginger.

Step 4: add proper amount of water and bring to a boil.

Step 5: prepare brown sugar and sweet potato flour.

Step 6: mix well with water.

Step 7: cook the sweet potatoes in a pot over low heat until soft.

Step 8: pour in brown sugar and bring to a boil.

Step 9: slowly pour in the sweet potato powder and stir it with a spoon to prevent sticking.

Step 10: bring to a boil.

Materials required:

Purple sweet potato: 300g

Ginger: 30g

Sweet potato powder: right amount

Brown sugar: right amount

Precautions: 1. If you are not in a hurry to eat, purple sweet potato can be cooked slowly. The purple sweet potato will be powdery and delicious. 2. When pouring in the sweet potato powder, be sure to stir while pouring to prevent the sweet potato powder from sticking together and sticking to the bottom of the pot. 3. If you don't like ginger, you can beat it flat and cook it directly, so you don't need to cut it into pieces.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Sheng Jiang Fan Shu Tang Shui