Chinese Food
Pumpkin and Lily syrup
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When I was a child, I lived in grandma's house in Shanghai. In summer, grandma would cook Lily and mung bean soup for me. This season, I would make pumpkin Lily sugar water. In my memory, fresh lily seems to be a unique ingredient in Shanghai. After growing up for a long time, I didn't find any trace of it in my own market. Now, lily is quite common. If there is a baker's casserole, it should be convenient to make this syrup. (the pictures and texts of this recipe are all original by the author Xinyan sign language 00. It is exclusively published on the bean and fruit food platform. Unauthorized reproduction is strictly prohibited. If there is any violation, legal responsibility shall be investigated. -
Cooking ingredients
Cooking Steps
Step1:Lily wash and soak in water to avoid blackening.
Step2:Boil it in boiling water first to remove the bitterness.
Step3:Take out the lily and drain it.
Step4:Put some water and sugar in the pot.
Step5:Put in the lilies that have just been boiled. Cook them over low heat until they are ripe.
Step6:Wash the pumpkin skin. Press it in a pressure cooker.
Step7:Scoop up the pumpkin balls and put them into the container. Pour in the lily sugar water and enjoy.
Step8:The sun is setting. Have a bowl of pumpkin and Lily sugar water. Watch the years flow quietly.
Cooking tips:1. Boil the lily once in boiling water to remove the bitterness. 2. Like sweet can increase the amount of icing sugar. 3. The amount of pumpkin and Lily in the recipe is large. You can make more sugar water. After cooking, refrigerate in refrigerator. When eating, add in ice sugar water to cook and enjoy. There are skills in making delicious dishes.
