Recipe: [Mid-Autumn Festival] Sweet potato soup with Suzhou chestnut and taro

Home Cooking Recipe: [Mid-Autumn Festival] Sweet potato soup with Suzhou chestnut and taro

Notes:

On the Mid-Autumn Festival on August 15th, it was Chunhua Qiushi, and at the time of the year, every family had to set up a good food and wine, and celebrate the festive season with the joy of harvest.

Ingredients:

Steps:

  1. Home Cooking Recipe: The chestnut shell is opened with a knife and a seam is easy to cook.

    The chestnut shell is opened with a knife and a seam is easy to cook.

  2. Cook out and remove it.

  3. The water in the pot is drained. Put the clean water, peel off the skin, cut the small pieces, and the chestnuts are about the same size.

  4. 芋艿 Put in a pot and boil, add a small amount of edible alkali, cook until it is smashed, remove it, rinse it in cold water, remove the bitter taste of alkali.

  5. Put the water in the pot and replace it with clean water. Put the cooked chestnut and put in the right amount of brown sugar. Cook the rock sugar and boil it for a while. Then add it to the chestnut and puff pastry. You must cook it for a while and then eat it. How much

  6. Ok, brown sugar, chestnut, sorrow, good taste, great taste, open it.

Tips:

Eat a bowl for breakfast, one day, beautiful


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