Purple sweet potato and tremella soup(zi shu yin er xi mi geng )

Purple sweet potato and tremella soup

Introduction:

"This soup is improved on the basis of the lily and tremella soup I made with the health pot. Later found that sweet scented osmanthus with sugar is more delicious than honey

Production steps:

Step 1: prepare all the ingredients. Wash the purple potato, peel and cut it into 1cm square granules. Soak the tremella in warm water, then remove the pedicel, wash and tear it into small pieces (do not cut with a knife).

Step 2: put water in the pot (it's better to use the "Le Mei Ya" glass pot, but not the ordinary casserole). Put the washed rice in it, bring it to a boil over high heat, stir the bottom of the pot with a spoon to prevent sticking to the pot, and then put in the purple potato and tremella, bring it to a boil and turn it to a low heat.

Step 3: cook for about 40 minutes in a low heat (4 stalls in the electric ceramic oven of Mi Ji). When the viscosity meets your own taste, you can (in the process of porridge cooking, you must stir the bottom of the pot many times with a spoon).

Step 4: when the temperature of the porridge is below 60 ℃, mix it with honey and serve. It can also be mixed with ice sugar powder (ordinary ice sugar can be made into fine powder by Fissler cooking machine)

Step 5: cook a good soup bowl, pour sugar osmanthus, you can taste it!

Materials required:

Dried Tremella: 1 small flower, about 30g

Purple potato: 2 (duck egg size)

Sago: 50g

Sweet osmanthus: according to personal taste

Note: 1, with fragrant rice taste better, but the cost is high. 2. Purple potato contact metal color is blue, the color of porridge is not good-looking. 3. The tremella cut with a knife doesn't seem to be rotten. 4. The weight is three

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Yin Er Xi Mi Geng