Chinese Food
Sweet water with red bean and taro
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Taro. It has the effect of strengthening the spleen and stomach and beautifying the skin. After autumn, it is the harvest season of taro. The taro with glutinous flour, red beans with spleen strengthening effect, and a pot of sweet soup for nourishing the stomach are the most suitable dessert in autumn and winter. The pot is cooked at the right time. Taro absorbs the sweetness of red bean soup. It looks hard and crisp, but it's ready to melt in the mouth. It's wonderful to match with red bean in powder and sand. Let's cook such a bowl of warm soup for our family and friends today.
Cooking ingredients
Cooking Steps
Step1:It is suggested to choose Guangxi Lipu Taro as the preparation material.
Step2:Taro peeled, cut into even small pieces; red beans slightly washed, soaked in water for 4 hours.
Step3:Put the soaked red beans and clear water into the pot and boil over high heat. Turn to medium heat and cook for 10 minutes until you open the mouth.
Step4:Add in the taro. Boil over high heat. Turn to low heat and cover for 20 minutes.
Step5:Add in sugar and cook for 10 minutes. Turn off the heat and serve.
Cooking tips:1. It is suggested to stew red beans for ten minutes before adding taro, because red beans are not easy to boil. 2. Put in taro. Do not stir the ingredients in the pot frequently. Especially when taro has begun to soften. Otherwise, the sweet soup will become mushy. There are skills in making delicious dishes.
