Sweet potato and wild rice syrup
Overview
Winter is the most delicious season for sweet potatoes. After the sweet potatoes harvested in autumn are left for a period of time, the water will be converted into sugar. At this time, the sweet potatoes have a purer sweetness and a softer texture. It is most suitable to make sugar water~~ Sweet potatoes have the following effects: anti-cancer and effectively inhibit the occurrence of colon cancer and breast cancer. Eating sweet potatoes can effectively prevent sugar from turning into fat, which is beneficial to weight loss and bodybuilding. Sweet potatoes contain a large amount of dietary fiber, which cannot be digested and absorbed in the intestines. It can stimulate the intestines, enhance peristalsis, relieve defecation and detoxification, and is especially effective in treating senile constipation. Improve immunity: Sweet potato leaves have health functions such as improving immunity, stopping bleeding, lowering blood sugar, detoxifying, and preventing and treating night blindness. Sweet potatoes and wild rice are boiled together in sugar water, and the texture is distinct. The soft, glutinous and sweet sweet potato and the chewy wild rice form a clear contrast. Special!
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Ingredients
Steps
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Soak wild rice every other night. Or soak it two days in advance and put it in the refrigerator to keep fresh, then take it out when making soup.
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Peel and wash the sweet potatoes, cut into large pieces, scoop out the wild rice and drain the water.
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Put wild rice, sweet potatoes, and rock sugar into an electric pressure cooker, and add enough water.
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Cover the electric pressure cooker, turn on the power, press the porridge button, and start working. (15 minutes)
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After the sugar water is boiled, let the electric pressure cooker automatically release the pressure. (It’s best to simmer for about 20 minutes)
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Stir well, scoop up and serve.
