Pineapple yam syrup
Overview
Pineapple is not only a treasure for relieving the heat and quenching thirst in midsummer, but it is also a good fruit for weight loss and health. The fruit contains pineapple enzyme, which helps digest protein, treats bronchitis, and is a diuretic. It also plays a certain role in preventing vascular sclerosis and coronary heart disease. Yam has the functions of improving ears and eyesight, preventing hunger and prolonging life, and is very beneficial to human health. It is also popular among the people that yam has a significant effect on regulating physiological ability, weakening the body after illness, recuperating women after childbirth, and strengthening children's bodies, so it is called food medicine. This sweet water is completely my own unintentional mix and match. The purpose is to get rid of the leftover pineapples and a section of yam that is about to burst at home. After cooking it, unexpectedly, it became very popular. The soup is both mildly sweet and slightly sour, and when you eat it, there is a hint of canned pineapple in your mouth. The yam is slightly crispy and breaks into pieces when touched lightly. The combination of yellow and white, with a little bit of wolfberry red, is quite eye-catching. My children love this soup so much that they take a bowl out of the refrigerator every day after school. The sweet and sour taste is just right to relieve the heat. My children like it, which is what motivates me to become a mother.
Tags
Ingredients
Steps
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Peel the yam.
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Cut into hob pieces.
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Peel the pineapple and set aside.
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Cut into hob pieces.
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Put the yam into the pot and add appropriate amount of water.
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Add appropriate amount of rock sugar.
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When the yam is boiling, add the pineapple and turn to medium heat and cook again.
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When the pineapple is fragrant and the yam is ripe, add the washed wolfberries.
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Bring to a boil again and turn off the heat to your liking.
