Rock sugar sweet potato chestnut

1

Cut small portions of the chestnuts with a knife in turn, place them in boiling water and cook them for a while, remove them, soak them in cold water for a while, and peel off the skin.

2

Peel the yellow-fleshed sweet potatoes, cut them into appropriate pieces, and put them into hot oil with chestnuts. When they are fried until the color is dark yellow, remove them and place them in a bowl.

3

Crush the rock sugar, sprinkle it into a bowl of sweet potatoes and chestnuts, and steam for 15 minutes.

4

You can also add milk according to your personal taste, which is also very delicious.

Sweet Potato: Sweet potatoes should not be eaten together with persimmons, tomatoes, white spirits, crabs, or bananas. Sweet potatoes and persimmons should not be consumed simultaneously within a short period; if eaten in large quantities, there should be an interval of at least five hours. If consumed together, the sugar in the sweet potato ferments in the stomach, increasing gastric acid secretion, which reacts with the tannins and pectin in the persimmon to form precipitates and hard lumps. In large amounts, this can cause gastrointestinal bleeding or result in gastric ulcers.