Huamei Ice Skin Mooncake Group Purchase - Ice Sand Crispy Gift Box

Description :

　　Ice Sand Crispy Gift Box

　　Interior: 4 pieces of 60 gram smoothie pastry with butter flavor,

　　 60 gramsIced Crispy Cheese Cranberry Flavor 4 pieces

　　Mid-Autumn Festival dishes are also delicious seasonal snacks. Taro, also known as taro or hairy taro. Taro, originally from China, has oval shaped tubers that are rich in starch. It can be used as a dish, snack, or food to satisfy hunger. Due to its unique characteristic that most crops do not have - locusts do not eat it - taro has been widely planted as a reserve crop and has been praised for being a staple food in times of famine since ancient times.

　　The nutritional value of taro is roughly the same as that of potatoes. In addition to starch and protein, it also contains abundant phosphorus, calcium, iron, various vitamins, and mucin saponins. It is easy to digest and is suitable for gastrointestinal patients, tuberculosis patients, convalescent patients and children.

　　There are many ways to eat taro, including steaming, snuggling, grilling, burning, stewing, and cooking. As long as it is cooked properly, it can become a delicious dish. The common way of eating is to steam or cook taro and dip it in sugar, especially brown sugar taro, which symbolizes prosperity and sweetness and is deeply loved by people. The taro is diced and mixed with corn to cook Congee. Secondly, taro can also be made into "taro cakes", "Da Nai cakes", "taro powder balls" and other edible products. Taro can be cooked into dishes, mainly including scallion oil taro and vegetarian beets.

　　Due to its sticky and soft texture, taro can be made into a variety of fragrant and refreshing dishes.

　　The diet of taro in the Mid Autumn Festival in August is mainly the sweet scented osmanthus pond oil taro soup, which is not complicated in taste and production.Huamei Mooncake Group Purchase Huamei Mooncake Wholesale Huamei Mooncake ManufacturerFirst, remove the fur from the taro, wash it and cut it into pieces, then put it in a pot and boil it until fully cooked. Take another pot and boil the white enamel and Yitang with water over low heat to make enamel slurry. When eating, add one or two spoons of sugar oil into each bowl, then add boiled taro and soup, and sprinkle a little sweet scented osmanthus on the surface. Taro soup is a sauce red color, like nectar, with golden osmanthus flowers, fragrant and refreshing. The color and taste are both excellent.

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