【Sichuan】Sweet potato soup
Overview
Watching TV talking about the production of sweet potato vermicelli in the sweet potato hometown of Henan, I suddenly felt something in my heart. Sweet potatoes are always cooked, never beaten raw. Immediately I became interested. I grabbed a big white potato from the pile and cut it open, only to find that it turned out to be a red heart. What a surprise, I thought it was just a bunch of pure white potatoes. However, the red one does not affect the progress of the test. Peel, cut into pieces, beat and boil. . . I immediately regretted it. There was a little too much water, it had exceeded the expected time, and the slurry still looked very thin. Bracing the bullet and being patient, I finally got to the end and got the sweet sweet potato soup. The sweetness is reminiscent of dried sweet potatoes. Due to the concentration, it is sweeter than steamed sweet potatoes. It's just that the color is really not very good-looking, with a sauce color, much darker than the color of steamed sweet potatoes. . . .
Tags
Ingredients
Steps
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Ingredients: 170 grams of sweet potatoes, 340 grams of water
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Wash and peel the sweet potatoes.
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Cut into small dices,
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Pour into a food processor, add water,
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Beat into a fine paste.
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Pour into the pot,
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Put it on the fire and bring it to a boil,
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When the slurry changes color, turn to medium heat and stir while simmering.
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The water evaporates and pile marks begin to appear. Reduce heat to low and continue to simmer and stir.
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Finally becomes a thick paste. Turn off the flame,
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Dish out and serve hot.
