Sweet potato syrup(xiang yu tang shui )

Sweet potato syrup

Introduction:

"Authentic Cantonese desserts, simple and delicious, can not be missed!"

Production steps:

Step 1: peel and slice the taro, and flatten the ginger

Step 2: after the frying pan is red, add oil and ginger, stir fry a few times, and then smell the fragrance of ginger

Step 3: stir fry the taro until fragrant, about 2 minutes, turn off the heat if it's a little burnt

Step 4: pour into the soup pot and add water

Step 5: keep boiling for 5 minutes, then turn to medium heat for about 10 minutes

Step 6: when the taro begins to melt, turn to high heat and put in the yellow sugar

Step 7: turn off the fire after the sugar has completely melted

Step 8: eat while it's hot

Step 9: like this kind of taro best, it's so soft that it blooms

Materials required:

Taro: 1000g

Water: 2000g

Ginger: 1 piece

Huangpian sugar: 2 pieces (about 200g)

Vegetable oil: right amount

Note: 1, how to pick taro: appearance round drum drum, trachoma, the same size of light weight is good, white meat, dense distribution of purplish red lines, there is mucus on the knife after cutting, and soon dry into powder, is powder taro, very suitable for boiling sugar water. 2, release ginger fried, one is to increase the flavor, but to reduce the cold of sugar water. 3, sugar melt immediately off If you keep boiling, it will turn sour

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Yu Tang Shui