Today is a day worth remembering!
In my impression, there are no special anniversaries in these years except for the annual birthdays to commemorate them, but today is a good commemoration. Just half a year ago, sweet potatoes met Huaishan., and I met you ~~~
I haven't posted a diary for a long time. Firstly, I'm busy at the end of the year, and secondly, my camera is broken. Two days ago, I was busy taking a few dishes with a new camera, but I didn't have time to organize them. In addition, the cold air has gone south in the past few days. In the past, I would take time to organize photos and post diaries when I went to work. I didn't dare to take them out these two days and put them in my pockets when I had nothing to do.
Today, I have to squeeze out some time to send a sweet joy first to commemorate this happy day ~~
Sweet potato Huaishan syrup
Recipe Recommendations
- sweet potato of 2
- huaishan 2 knots
- red dates of 8
- ginger slices 2 tablets
- sweetening
- pot
- several hours
- simple
Steps for Sweet potato Huaishan syrup
1
Peel the sweet potatoes, wash them, and cut them into hob pieces.
2
Peel the Huaishan and put it in salt water (for fear of color change).
3
Soak red dates with clear water to soften.
4
Cut the Huaishan into hob pieces, peel the ginger and slice it for later use.
5
Put the processed sweet potatoes, yam, red dates, and ginger slices into the pot.
6
Pour in clear water and bring to a boil.
7
After boiling over high heat, turn to low heat until all ingredients are crisp and soft, add appropriate amount of yellow sugar.
8
Wait until the yellow sugar slices are boiled and melted in water.
9
Sweet and dense, eat it while it is hot!Sweet potato Huaishan syrup Make Tips
This dessert can be served hot in winter or cold in summer. You can use slab sugar, rock sugar, or white sugar; I just use whatever I have at home.