Easy and Tasty Boiled Purple Potatoes Recipe
The cooked Purple potato has a soft texture and a natural sweetness. It can be used as a healthy snack or as a supplement to daily diet. The simple method brings full nutrition and deliciousness, suitable for the whole family to enjoy.
Required raw materials and substitutes
Main ingredients:
Purple potato: The main ingredient, providing sweetness and a rich taste.
Small glutinous rice balls: Increase texture and bring a soft and glutinous feeling.
Supplementary ingredients:
Jujube: Add sweetness and nutrition.
Tremella: Add a gelatinous texture and a delicate taste.
Wolfberry: Provide nutrition and color, and enhance the flavor.
Rock sugar: Add sweetness and balance the taste.
Seasonings:
Milk: Add a mellow taste and enrich the flavor.
Substitutes:
Purple potato: can be replaced with sweet potato, providing similar sweetness and soft taste.
Small glutinous rice balls: can be replaced with glutinous rice balls, with similar soft and glutinous texture.
Rock sugar: can be replaced with white sugar to increase sweetness.
Milk: can be replaced with coconut milk, providing a mellow taste with different flavors.
Secrets to success
There are several key points for boiling Purple potatoes:
Heat and water amount: At the beginning, boil with medium heat. The water amount should just cover the Purple potatoes by 1 centimeter. In this way, the nutrition and taste of the Purple potatoes can be retained. When the Purple potatoes become soft, add other ingredients to prevent the taste from deteriorating due to overcooking.
Adding ingredients: When adding tremella, pay attention to observing the thickness of the soup. If it is too thick, add some warm water appropriately to adjust. Small glutinous rice balls should be added after the soup becomes thick so that they are not easily cooked and scattered. When adding milk, heat it slowly over low heat to avoid milk coagulation.
Food processing: The cut sizes of Purple potatoes should be uniform. It is recommended to cut them into cubes of about 3 centimeters so that they are heated more evenly. Adjust the amount of rock sugar according to the sweetness of Purple potatoes. Put a small amount first and then add as needed after tasting. Stir frequently throughout the process to prevent sticking to the pan.
Is it better to use an ordinary pot or a casserole?
A casserole is a better choice. An ordinary pot can also be used, but the Purple potato sweet soup cooked in a casserole has better taste and nutrition.
The thermal conductivity of the casserole allows the Purple potato to be heated evenly, and there will be no situation where the top is not cooked yet and the bottom is already overcooked. The cooked Purple potato is soft and glutinous and delicious, and the soup is also more fragrant. The casserole also has a very good insulation effect, especially suitable for drinking such sweet soup in winter.
If cooking with an ordinary pot, it is best to choose a stainless steel pot with a thicker bottom so that the heat will be more evenly distributed. Stir frequently during cooking to avoid sticking to the pot, and the heat should also be moderate so that the Purple potato can be cooked soft and tasty.
How can we tell if a gelatinous state is achieved?
When stirring with a spoon, if you can feel that the soup has become thick and somewhat viscous, it means that a gelatinous state has been achieved. Specifically, you can see that when the soup flows down from the spoon, it will form threads, unlike at the beginning when it drops directly like clear water.
This gelatinous state mainly comes from the starch of Purple potatoes and tremella. After tremella is cooked and softened, it will release gelatin and mix with the starch of Purple potatoes to form this thick texture. If you feel that it is not thick enough, you can crush some Purple potato pieces, which will make the soup more intense.
INGREDIENTS
Main Ingredients
-
·250g Purple potato
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·70g small glutinous rice balls
Accessories
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·3 pieces jujube
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·2 spoonfuls tremella
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·15g wolfberry
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·4 pieces rock sugar
Seasonings
-
·75ml milk
COOKING STEP
Step 1
First, cut 250g of Purple potatoes into pieces and put them into the pot.
Step 2
Then add 3 jujubes and a large bowl of clear water to cover the Purple potatoes.
Step 3
Cover and simmer for 20 minutes.
Step 4
Open the lid, add two spoonfuls of tremella and stir well.
Step 5
After a gelatinous state is achieved, pour in 70g of small glutinous rice balls, 15g of wolfberry and 4 pieces of rock sugar.
Step 6
Cover the pot and simmer for another 10 minutes.
Step 7
Finally, turn off the heat, add 75ml of milk, and stir before enjoying.
More recipes worth trying
Chinese Lotus Root Soup With Pork Ribs
Chinese Cooling Herbal Sweet Soup
Classic Chinese Walnut Dessert Soup
Recipe variations
If you want to change up this recipe, there are many ways:
Change to coconut milk: Try replacing milk with coconut milk. After cooking, it is full of rich coconut fragrance, and the tropical style is fully enhanced. It is especially suitable for people who like this flavor. The amount of coconut milk can be adjusted according to your own preference.
Add grains: When simmering Purple potatoes, grab a small handful of oatmeal or quinoa and put it in. The taste will immediately become richer, and it will be more filling to eat. It is good as breakfast or a healthy snack.
Change to honey: If you want to consume less sugar, don't use rock sugar. Replace it with honey. However, note that add honey after turning off the heat, otherwise the high temperature will damage the nutrients.
Add fruits: After cooking, cut some mango cubes, strawberry slices, blueberries, etc. and throw them in. It is sour, sweet, and fresh. It is especially refreshing to eat in summer.
Make a smoothie: Put the cooked Purple potatoes and tremella into a blender and make a fine smoothie. Then add cooked small glutinous rice balls and wolfberries. It is smooth and nutritious, and the taste is excellent.
Storage instructions
If you plan to eat it within one or two days, put it in the refrigerator's chilled compartment. Just put it in a sealed container and it can be stored for 24 hours.
If you want to stock up and eat it slowly, put it in the freezer. It can be stored for almost two weeks. However, you need to divide it into small portions first and then seal it well.
Before eating, take it out and heat it up. When heating, add some water or milk so that it won't be dry and the taste will be good. Remember not to reheat it repeatedly, otherwise the taste and nutrition will be greatly reduced.
FAQs:
The ingredient combination of this sweet soup is very ingenious. Both tremella and Purple potatoes contain gelatin. After adding coconut milk, the texture will be more smooth and dense. The sweetness of jujubes and rock sugar can also neutralize the richness of coconut milk very well.
There are two key points to master when cooking Purple potatoes: First, the cut pieces should be of uniform size so that the heating is more consistent. Second, the amount of water should be moderate, just enough to cover the Purple potato. Too much water will cause the Purple potato to absorb too much water and become too soft.
Tremella needs to be cooked to release gelatin but not for too long. Wolfberries only need short heating to maintain nutrition and texture. Adding rock sugar at the end can better control the sweetness. Putting milk or coconut milk at the end can maintain a rich and fragrant flavor and avoid changing taste due to long-term heating.
After turning off the heat, there is still a little residual heat. With this heat, the milk can be warmed up. This not only preserves the nutrition but also makes the milk fragrant.
If milk is added while continuously boiling, after a long time, the milk may coagulate and separate into layers, which will not be delicious.
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