Video loading...
At present, Shencheng osmanthus flowers are fragrant, and this year's osmanthus flowers are later than in previous years, but the standby time is very long, and the flowering period is longer than ever.
The same aromatic as the osmanthus blossom is the unique taste of roasted chestnuts in autumn, the aroma enters the nose, and the stomach does not consciously "stir" up——
Osmanthus flowers and chestnuts, how can you get less of them in the stomach in autumn
In fact, the osmanthus flower is warm and cold, has the effect of dissolving phlegm, relieving cough and asthma, and the nutritional value of chestnuts is also quite high, when these two "autumn limited" collide, there is an excellent autumn delicacy - osmanthus chestnut soup.
No special ingredients are needed, osmanthus flowers, chestnuts, rock sugar, water, this aromatic autumn dessert is simple and easy to use, come and make a bowl of osmanthus chestnut soup to treat the autumn stomach.
Picking out osmanthus stalks, dead flowers, and impurities requires 200 points of patience.
If you want to test a man's patience, asking him to pick osmanthus flowers is probably the best way.
Add an appropriate amount of water and rock sugar and stir until the rock sugar is completely melted.
To prevent the sugar water from crystallizing after cooling, an appropriate amount of lemon juice can be added.
Add the treated osmanthus flowers to the boiling sugar water, stir, and bring to a boil.
Until the osmanthus flowers change color, you can collect the juice and bottle it.
During the process of stirring, the aroma of osmanthus flowers fills the entire space, and the process of brewing osmanthus sugar will make you fully feel the sweetness and beauty of autumn.
The chestnuts are hulled and steamed and chopped.
If you find it too much trouble to peel chestnuts, you can also buy chestnut kernels to come back and steam them, or buy the half-cooked chestnut kernels from the supermarket.
Chestnut kernels can be chopped a little so that they can float in the soup.
After two bowls of water and an appropriate amount of rock sugar have come to a boil, add the chopped chestnuts and continue to heat until they boil again.
If you like the soft texture of chestnuts, you can cook for a while longer.
This is a key step in making chestnut soup – adding the right amount of water starch. In this way, the effect of delicate and thick soup can be achieved.
Remember to make water starch with cold water, you can use corn starch, sweet potato flour, or West Lake lotus powder.
When boiled again, the soup has become thick and the orange-yellow chestnut soup is a warm feeling.
According to personal preference, add an appropriate amount of osmanthus sugar to the chestnut soup and stir well to allow the chestnut fragrance to fully embrace the osmanthus fragrance.
Add a little dried osmanthus to embellish.
The pink and soft, mellow and rich osmanthus chestnut soup is ready!
One bite down, soft and delicate in the grainy, suck a bite, chew a chew, layered, sweet and refreshing.
Osmanthus chestnut soup is rich in starch, protein and sugar, high nutritional value, young and old, you also come to a bowl, reward the autumn stomach bar ~
Source: Thoughtful