Sweet scented osmanthus and mint dumplings(gui hua bao he tang yuan )

Sweet scented osmanthus and mint dumplings

Introduction:

"LG loves glutinous food very much. When I have time for breakfast, I will make dumplings last time. With the growth of age, from sugar stuffing to salty stuffing, gradually get used to eating without stuffing. It's a bit hot and plants are growing up. For the tender shoots left by peppermint, I made a lot of biscuits for my son, so I made this kind of peppermint dumplings. Mint dumplings, chewing and even swallowing, until you fall down, a cool breath through the heart ··································································································

Production steps:

Step 1: prepare the glutinous rice flour.

Step 2: prepare the mint tip.

Step 3: prepare lotus root powder, pigeon eggs, Chinese wolfberry and sweet scented osmanthus.

Step 4: mix lotus root powder with cold water, add sugar osmanthus and set aside.

Step 5: wash and chop mint leaves. Break pigeon eggs in a bowl.

Step 6: soak mints in warm water to make juice; pour into glutinous rice.

Step 7: mix well to form a smooth dough.

Step 8: make Mint dumplings of dime size.

Step 9: bring the water to a boil and add Mint dumplings.

Step 10: after boiling, pour in pigeon eggs.

Step 11: after boiling, add wolfberry.

Step 12: pour in the sweet scented osmanthus lotus root powder juice, quickly stir well (so as not to paste the pot); boil it to a bowl.

Materials required:

Glutinous rice flour: 200g

Pigeon eggs: 2

Wolfberry: more than 10 pieces

Mint tip: right amount

Lotus root powder: 20g

Sweet scented osmanthus: appropriate amount

Note: 1, eat mint, do not eat turtle meat. 2. Menthol is forbidden in patients with body deficiency, cough and initial recovery of serious illness. 3. Peppermint should not be fried for a long time. It should be cooked and stewed before eating.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Gui Hua Bao He Tang Yuan