Spring Qingrun Decoction: Chinese Yam Chrysanthemum Decoction

Published Aug 5, 2021 at 15:09pm ET

Every time I drink chrysanthemum tea, I am always intoxicated with the faint fragrance of chrysanthemum. Today, I add several chrysanthemums to the soup to bring this fragrance into the soup. Plus yam that melts at the entrance of snow-white, its fresh in spring.

Food Material List

1 Dioscorea opposita 1 roots
2 Fetal Chrysanthemum 7-8 flower
3 Carrot 1 roots
4 Sweet corn 1 roots
5 Peanut meat 1 bunch

Operational steps

1 Peeling and cutting of Tieguan yam; rinsing and peeling carrots; cutting sweet corn; washing and soaking peanuts for about two hours;
2 Add enough water in the pot, put ginger slices, carrots, sweet corn, peanuts into the pot, turn to a small pot for about an hour after the big pot boils, and wait for the taste of corn and carrot to boil out;
3 Add Huaishan, cook for half an hour, season with salt and sprinkle with chrysanthemum. Turn off the fire, cover the lid and simmer for 15 to 20 minutes. The fragrance of chrysanthemum comes out.

Tips

Yam need not be added too early, slightly later, half an hour has been imported instantly.

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