Sweet-scented osmanthus taro is a common dish in Shaanxi snacks, but how to make sweet-scented osmanthus taro is the best. Follow me to make this sweet-scented osmanthus taro.

Production materials:

2500g of taro, 750g of sugar, 0/5g of edible alkali/kloc-,8g of osmanthus fragrans.

Features: taro is crisp and tender, sweet in soup and rich in osmanthus fragrance. Taro is sauce red, bright and attractive in color, crisp and sticky in mouth, sweet and delicious, soft and pleasant in taste, with sweet osmanthus fragrance, which is the seasonal favorite of Mid-Autumn Festival, especially for the elderly. Deep red in color and sweet in taste, it is a popular snack.

Production method:

1, remove black spots from taro, change knives and wash with water;

2. Put it into the pot and bring it to a boil; Then turn to low heat and cook for about 10 minutes. Remove from the fire and take out the taro after it is crisp and rotten. Cooling, peeling, and cutting into small pieces;

3. Pour the water into the pot again, add the taro, cover the pot, and bring to a boil;

Taro will turn red when it is blown by the wind. Cook the taro with low heat until tender, sprinkle with osmanthus, and serve after the osmanthus melts.

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