Osmanthus taro is a traditional local specialty of Jiangsu Province, belonging to the Su cuisine. Fragrant, sweet and smooth, delicate texture. Taro 1000 grams, cinnamon appropriate amount. First taro with boiling water with alkaline water into 8 mature fish out and blow dry, and then rinse with cold water. Sugar into the pot, add water to boil, put the taro, cinnamon cooked into.

Selection: sweet osmanthus sauce 50 grams, taro (taro) 750 grams.

Seasoning: 200 grams of rock sugar, 100 grams of sugar, 40 ° water 2 spoons of raw flour, a little alkali.

1, taro (taro) just bought back and forgot to shoot, taro with a cloth bag to shake, the skin will fall off, and then slightly peeled can be washed (can not use your hands directly into the water, you can wear gloves or use a spoon to slip) and then put in a pot of boiling with a bit of alkali water. With chopsticks to poke into the description of rotten.

2, with a leaky spoon and let cool, and then rinse. (Previously burn taro are added lye water, will become red red color)

3, the taro poured into the pot with water plus brown sugar plus white sugar to burn, first high heat and then small burn about 30 minutes. (Sweet and cinnamon can be added according to personal preference)

Features: reddish glossy color. Floral aroma, thick and sweet juice. Sticky and smooth taste, is one of the famous sweet dishes in the fall, can also be used as sweet snacks.