Fermented glutinous rice balls(jiu niang tang yuan )

Fermented glutinous rice balls

Introduction:

"Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B and starch. It is a warm tonic and strong product. Glutinous rice wine, also known as jiangmi wine, sweet wine, Jiuniang and mash, is mainly made of glutinous rice. Its brewing process is simple and its taste is sweet and mellow. Together with small dumplings as a sweet soup, slightly sour with sweet, fragrant glutinous delicious, add a little water starch, is smooth taste. And this wine is also the home mother's nutrition for the daughter of confinement. It is often boiled with eggs. It can stimulate the appetite and refresh the spirit, and has the functions of Invigorating Qi and nourishing blood, nourishing yin and tonifying kidney. It is especially beneficial for pregnant women and women to eat more during menstruation. It's a good nutrition for both the old and the young. I know this sweet soup here. It's very good. Drink more, warm and beautify. Ingredients: 200 grams of glutinous rice flour, 150 grams of wine. Ingredients: appropriate amount of boiled water, white sugar, medlar, and lake powder

Production steps:

Step 1: prepare the ingredients.

Step 2: add some boiling water to the glutinous rice flour, stir and form a ball.

Step 3: take small dough and rub it into thin strips. You can rub two or three more.

Step 4: then, line up two or three pieces and cut them into small pieces.

Step 5: take two small doses and put them on your left hand.

Step 6: put your right hand on the top, clockwise, gently rub a few times. Pay attention, don't rub the two together.

Step 7: you can also put three together.

Step 8: look at all the dumplings.

Step 9: Boil the water in the pan. Add the dumplings. 10, boil the small glutinous rice balls until the float is raised, add the fermented rice and then turn the small fire.

Tenth step: Boil the small glutinous rice balls until the float is raised, and add the fermented rice to reduce the small heat.

Step 11: take half tbsp corn starch, add 2 tbsp water to make water starch, powder and water are 1:5.

Step 12: add sugar and mix well.

Step 13: add the starch. Stir in time.

Step 14: add half of the starch, add the remaining water starch every 30 seconds, and stir until thick.

Step 15: add appropriate amount of Lycium barbarum. Put in a bowl.

Materials required:

Glutinous rice flour: 200g

Wine: 150g

Boiled water: appropriate amount

Sugar: right amount

Wolfberry: moderate

Starch: appropriate amount

Note: 1, and dough, add water to slowly add a small amount, and dough after kneading several times to smooth. 2. Rub more noodles and arrange them so that they can be cut quickly. 3. When the small dose is rubbed on the hand, the left and right hands should be light, and the action is too fast, so it is easy to rub together. 4. Add the starch to make it thick. If you don't like starch, don't add it. 5. The sweetness is adjusted according to personal preference.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Jiu Niang Tang Yuan