Purple sweet potato Sago Syrup(zi shu xi mi tang shui )

Purple sweet potato Sago Syrup

Introduction:

"Purple sweet potato is beautiful in color, and it is especially pleasant to eat as a dessert. Moreover, purple sweet potato is rich in selenium and anthocyanins. Anthocyanins are the most direct, effective and safe free radical scavengers found by the scientific community to prevent and treat diseases and maintain human health. Their ability to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E. Sago is more suitable for people with weak constitution, postpartum recovery period, indigestion and mental fatigue. It's a dessert made by combining the two. "

Production steps:

Step 1: Ingredients: sago, purple potato, rock sugar.

Step 2: peel the purple potato and cut it into small pieces.

Step 3: pour hot water into the pot, put some sago into the pot and cook until there are white spots in the middle of the sago. Cover the pot and simmer for a while.

Step 4: after simmering for 15 minutes, drain the water and put the sago in the bowl.

Step 5: pour in half a pot of hot water, pour in the sweet potato, and add a few pieces of rock sugar.

Step 6: when the sweet potato is soft and rotten, pour the sago in the bowl into the pot, and then boil it.

Materials required:

Sago: 50g

Purple potato: 100g

Rock sugar: 50g

Note: 1. When simmer until translucent, turn off the heat and simmer for a while. 2. Purple potato can be easily cooked by cutting into small pieces.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Zi Shu Xi Mi Tang Shui