Sweet-scented osmanthus fragrans is a famous dessert in Nanjing. It is also known as the four most popular street food in Jinling Nanjing, together with "Osmanthus fragrans, plum blossom cake, red bean wine and small round rice". The taste of the seedlings is smooth and refreshing, sweet and soft, and the red sauce is bright and seductive. It exudes a rich osmanthus fragrance, and the diners are more fragrant after eating. Old Nanjing Customs: Before and after the Mid-Autumn Festival, the sugar saplings around the Mid-Autumn Festival, Nanjing City is floating everywhere with a touch of sweet-scented osmanthus, this time happens to be the mature season of Shantou. The Nanjing woman made a trick to dissolve the poetry in Qu Yuanchu's remarks, "helping the North to close the simmering scent of the scent of the scent of the scent of the scent of the scent of the scent of the scent of the scent of the scented osmanthus. Nanjing men are careful, even if they are eating, they are pursuing the stretch of life. Looking at the hoe, there are not only big cockroaches, but also big and small baboons, which symbolizes the prosperity of the people and the roundness. I look forward to the happiness of life, and the true interest of life is contained in the plain, so eating sugar seedlings has become the custom of Nanjing. Street sweet-scented osmanthus sugar seedlings Unforgettable childhood memories It is understood that sweet-scented osmanthus fragrans seedlings have a history of thousands of years. In the old Nanjing city, the hawkers took the burden and walked the streets. Every time I hear the familiar screams, the adults will hold a bowl or a small aluminum pan, and the children who grin will follow the adults, watching the hawkers pick up the pot (bowl), cover, take the spoon, and Hey, put in the pot, pick up the money, change the zero, not a mess, a good step, sometimes will stay. This scene has become an unforgettable childhood memory of many old Nanjing people. The seedlings seem to have a silent agreement with the hanging flowers, and they will mature in the fall, and then mix and match each other to create a unique bowl of sweet-scented osmanthus. With the advancement of freezing technology, seedlings are not only exclusive to autumn, diners can enjoy sweet and delicious, crisp and soft osmanthus sugar seedlings all year round. In the past, Nanjing sugar seedlings were generally selected from the fresh raw hoe of Nanjing Real Estate. After steaming, peeled and peeled, put it in the pot and slowly simmer. When cooking, put a little bit of alkali until it is purple and red. Crisp and slippery. Finally, I joined the Xuanwu Lake Road in Nanjing, and the cinnamon powder in the Eastern Suburbs. Nanjing sugar glutinous rice, which is known for its excellent color and fragrance, is now on the market. Eat it in one bite, smooth and smooth, crisp and soft, and keep your lips and teeth.
The seedlings are small taro peeled and cut into small pieces.
Put in a casserole, add water to boil and turn to low heat, pour brown sugar, cook until the seedlings are cooked, and cook over high heat.
Dip the powder and dilute it with water. While stirring, keep stirring with the spoon. The soup becomes thicker and thicker.
Sprinkle with osmanthus,
The amount of glutinous rice should be moderate, not too much, and the thick and moderate appearance is good. This time you can turn off the fire.
This is a dessert after dinner! Especially suitable for female friends, eat more during the physiological period