[Jasmine coconut purple potato soup](mo li ye xiang zi shu yang geng )

[Jasmine coconut purple potato soup]

Introduction:

"The first time I knew" mutton soup ", I really thought it was" mutton soup "or something like that. After serving, I found out that "sheep soup" was a dessert, and it was delicious. Later, once bought the kind of small packaging of finished products, but always feel that it is too sweet, the original taste of food almost disappeared.. This time, we made two flavors, one is the most traditional red bean Lamb Soup, and the other is the one we will introduce today. In fact, it's random. I didn't think about the final color and taste. It's very popular!! The color is beautiful, not to mention, the taste is a surprise to me! The unique aroma of purple sweet potato, combined with the mellow and dense coconut milk, ends with a touch of jasmine. The fresh and slightly astringent taste lingers on the tip of the tongue, making your mouth full of fragrance and refreshing your heart

Production steps:

Step 1: prepare all materials;

Step 2: wash the purple sweet potato, remove the older part of the head and tail, and cut into pieces;

Step 3: steam in the pan until you can easily insert it with chopsticks;

Step 4: peel off the skin and put the purple sweet potato mud into the mixing barrel of the mixer;

Step 5: add water;

Step 6: stir into mud and choose whether to sift or not according to your preference;

Step 7: stir the remaining purple sweet potato mud in the bucket, add a small amount of water, shake it evenly, and then pour it into the basin;

Step 8: soak agar in advance (soak both in advance, separate best);

Step 9: drain the soaked agar and set aside;

Step 10: take about 350 g purple sweet potato mud, pour it into the pot together with sugar 1, add milk 1, stir well, and then add agar to drain water;

Step 11: heat with low heat, stir while heating until agar 1 completely melts, and the liquid in the pot boils;

Step 12: pour the cooked purple potato paste into a container and put it in a warm place for standby;

Step 13: pour coconut milk and milk 2 into the pot, add sugar 2, heat over low heat, stir while heating;

Step 14: add the soaked agar 2, make coconut milk paste in the same way as purple potato paste, and put appropriate amount into flower mounting bag;

Step 15: put some coconut milk paste on the purple sweet potato paste;

Step 16: draw 8 characters or circles with chopsticks, and then cool at room temperature;

Step 17: cool the soup until it is completely solidified, and then put it on the plate;

Step 18: use a knife to cut the irregular parts around, and then cut them into small pieces. I cut 8 pieces;

Step 19: dry clean the jasmine and soak it in cold boiled water until the flower blooms and the fragrance blooms;

Step 20: take out the jasmine, drain the water and set aside;

Step 21: after the sliced Lamb Soup is put on the plate, squeeze the remaining coconut milk paste on the top, put on jasmine, and you can eat it.

Materials required:

Purple potato: 250g

Milk 1:120g

Coconut milk: 100g (this amount of coconut milk jelly can't be used up, and can be reduced or eaten directly)

Milk 2:60g

Dried Jasmine: appropriate amount

Fine granulated sugar 1:30g

Agar 1:5 ~ 6g

Fine granulated sugar 2:15g

Agar 2:2g

Water: 400g

Precautions: 1. The agar must be soaked in advance until it is bulky and crystal clear; 2. After the agar is added to the pot, it must be boiled until the agar is completely melted; 3. The whole process should be heated with low heat to avoid sticking to the bottom or pasting the pot; 4. The amount of sugar should be adjusted according to your own preference, which is light sweet and won't rob the fragrance of purple potato and coconut milk; 5. The inner wall of the container can be used First put on some water, so that the back is better demoulding; 6. Agar cake, do not need to refrigerate, room temperature can be solidified. Therefore, if you want to add coconut milk marble texture, after the purple potato paste is done, it should be put in a warm place to prevent its solidification; 7. If you can't finish eating, you can seal it and refrigerate it in the refrigerator. You can eat it in 2 days. 8. When you finally cut it, you can use a knife with lines to cut into pieces, and beautiful patterns will appear on the cut surface.

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Mo Li Ye Xiang Zi Shu Yang Geng