Materials
Main ingredient: taro 300 grams,
Seasoning: 75 grams of sugar, 25 grams of sugar osmanthus
Practice
1. Taro washed, put into a pot, placed on a high flame to boil;
2. And then turn to a small flame to cook for 10 minutes or so, away from the fire, cooled and peeled, cut into small pieces
3. Pour water back into the pot, add taro, cover the pot with high heat and bring to a boil;
4. Change to low heat and cook until the taro is soft, sprinkle sugar cinnamon, can be served.
Practice two, cinnamon honey taro
Materials
skinned taro 750g, sugar or rock sugar 350g, rice wine 110cc, Chinese medicine store cinnamon discretion
Practice
1, taro hobnail way to cut a large piece of cold water added to half the height of the uncovered and then medium heat will be the taro boiled to the chopsticks can be pricked over the softness of the (the water has a complete). The taro is covered by the water and part of the taro is not touching the water ~ the water will actually cover the taro completely when cooking)
2, then add 50g of sugar or rock sugar to the hot water to the position of 8 full continue to simmer over medium heat for 10 minutes after the rest of the sugar or rock sugar and rice wine and cinnamon poured into the pot to cover the pot cover and turn the gas center to continue to cook for 15 minutes (do not turn the pot to avoid pot of taro paste rotting yo)
3, then put the taro to the pot of water to avoid the pot of water to cover the taro to the bottom of the pot. p>
3, cooled and eaten hot or put in the refrigerator is the very best dessert
Practice three, cinnamon honey taro
Materials
Taro 1 (840g), water 600cc, rock sugar 300g, rice wine 30g, cinnamon honey moderate
Practice
1, taro skinned and cut into pieces into the inner pot of the electric pot, add 600cc of water, the outer pot 1 600cc of water, 1 ? cups of water to steam the outer pot (with chopsticks can pass through the taro is cooked), according to the amount of taro to increase or decrease the steaming time and water.
2, add rock sugar and rice wine, and then add half a cup of water to the outer pot to steam until the sugar and wine to taste.
3, can be drizzled with a little osmanthus honey to add osmanthus and honey aroma.