Stewed Chinese yam with hawthorn and jujube

Stewed Chinese yam with hawthorn and jujube

Introduction:

"A slightly sour and sweet stew, whether it's hot or cold, is very good. It's very appetizing with a little jujube and hawthorn."

Production steps:

Step 1: peel the yam.

Step 2: cut the jujube and cut the Hawthorn into pieces.

Step 3: yam cutting hob block.

Step 4: Boil the yam in the pot until transparent, and take it out for standby.

Step 5: start another pot, add appropriate amount of water and rock sugar.

Step 6: add the boiled yam.

Step 7: add dates and hawthorn.

Step 8: bring to a boil over high heat and simmer over low heat.

Step 9: until the soup is thick and the yam is ripe and soft, turn off the fire.

Step 10: heat slightly and add honey to taste.

Materials required:

Yam: right amount

Jujube: right amount

Hawthorn: moderate

Rock sugar: right amount

Honey: right amount

Note: Chinese yam can not be blanched, put forward before boiling for a while, and then put hawthorn and jujube.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet and sour