Every time on the way to work, there is a burst of osmanthus scent, the dirt road is full of golden yellow embellishments, it looks very good, accompanied by fragrance, as if in a fairyland. In the past, the ancients used osmanthus as an ingredient, such as osmanthus cake that we often hear about on TV. This dish takes advantage of the aroma of osmanthus flowers mixed with the noodle aroma of pastries to make people's appetites increase. In fact, osmanthus flowers are used in addition to mixing and matching pastries, and can also be used to make soup.
What Xiaobian wants to do today is osmanthus taro red bean soup. Red beans are also added to this soup, which is the most suitable ingredient in the eyes of scholars. It is a perfect match with soft glutinous taro. As the saying goes, a good dish must match the season. Now this season is the season of osmanthus blossoming, plus ripe taro and red beans. Fresh ingredients are distributed with fresh osmanthus flowers, and it is very exciting to think about. Now let's learn how to make this soup. Hurry up and write it down. If you learn how to do it, you can do it right away. Osmanthus flowers can be flowered these days. Osmanthus taro red bean soup: soft glutinous warm, full of happiness taste!
Name of the dish: Osmanthus taro red bean soup
The main ingredients of osmanthus taro red bean soup: red beans, taro, osmanthus flowers, rock sugar
Osmanthus taro red bean soup specific method:
Step 1: Wash the raw materials, take a handful of red beans and wash them, then put them in a basin, pour in some water, and soak for more than 3 hours. (The best option for adzuki beans is a year or so old adzuki beans.) This red bean soup is thicker and more fragrant. Fresh red beans are OK, but you don't need to foam for a long time while running. Only an hour. It depends on the actual situation. If you have old red beans, try to choose old red beans, or use fresh red beans) Take a taro, peel it with a knife, wash it, and then cut it into small pieces and set aside. Take a handful of osmanthus flowers, wash and set aside.
Step 2: Burn a hot pot, pour some water into the pot, you can put more water. Then add the red bean bubbles and simmer for 30-45 minutes. Pay attention to the situation in the pot. When the red beans begin to boil into flowers, put the taro in the pot and cook. Turn off the heat and cook slowly for about 45 minutes. Note that taro in general may have an astringent taste, so you can choose to blanch it before cooking. Pay attention to the situation inside the pot, pay attention to the mixture of materials in the pot, and prevent the pot from getting stuck in the pot. When the taro becomes soft and easy to be pierced by chopsticks, you can squeeze some rock sugar and osmanthus flowers.
Step 3: When the rock sugar in the pot slowly melts, stir well so that the taste is fully integrated. The soup is ready here. Finally, it is best to try this soup when it is hot. Osmanthus taro red bean soup: soft glutinous warm, full of happiness taste!
The above is the delicious osmanthus taro red bean soup compiled by the editor. Want to know more delicious friends, welcome to pay attention to the small editor's food number, Xiaobian will update more delicious for friends every day! We won't see you in the next issue!