Guihua chicken head meat

[Ingredients and Accessories] 250g of chicken head meat, 350g of sugar, and 1.5g of sweet osmanthus [Cooking method] Wash and rinse the chicken head meat, put it in a casserole (it is not suitable to use an iron pan), scoop in 750g of clear water, put it on a high fire, boil it, skim off the floating foam, and cook it with sugar over medium heat until it is soft and glutinous, and pour it into a soup bowl with sweet osmanthus. [Process Key ]1. 2.5g of salt can be added to make it fresh, sweet but not greasy, and the taste is excellent. 2, it is not appropriate to use an iron pot, the color will turn black. [Flavor Features] Chicken head meat, that is, fresh Gordon Euryale, has a small round fruit with a protruding tip, which is shaped like a chicken head, hence the name. The chicken head meat produced in Suzhou Fengmen is listed around the Mid-Autumn Festival every year, and is known as "the chicken head in Nantang and the lotus root in Datang". Tracing back to its history for a long time, the poem "Recalling Jiangnan" in the early Qing Dynasty chanted the word "Suzhou is good, the liquid medicine grows the head of a chicken, and every bead is moist and bright, and the soft fragrance prefers the milk to the ou, and the small courtyard is fine and quiet". It can be seen that the chicken head in Nantang, Gusu has long been famous in the world. Chicken head meat is mainly used as a dessert. The sweet-scented osmanthus chicken head meat soup made from it is sweet and glutinous, fragrant with osmanthus, and the chicken head meat is as white as pearls. It is a famous banquet beet in Suzhou.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)