Osmanthus yam

Overview

How to cook Osmanthus yam at home

Prepared materials.
Wash and peel the yams. Put in the steamer and steam over high heat for 30 minutes.
Wash the purple cabbage, chop it into pieces, put it into a juicer to make juice, and filter out the residue.
Drop a little white vinegar into the beaten purple cabbage juice to turn the purple cabbage juice into a light lotus color. (The amount of white vinegar added determines the color of the juice, which can be based on your own preference).
Steamed yam, cut diagonally at both ends, put into a container with purple cabbage juice and soak for several hours.
After a few hours, add the beautiful yam, cut into diagonal slices and serve on a plate, sprinkle with appropriate amount of sugared osmanthus.