Sweet scented osmanthus and litchi buckle(gui hua li zhi kou )

Sweet scented osmanthus and litchi buckle

Introduction:

"During the Dragon Boat Festival, we try all kinds of dumplings, and it's inevitable that some of the remaining ingredients are not just ready to be used up. This kind of litchi button is unforgettable. It's mellow, cool, white and red. It's sweet and glutinous after being drenched with osmanthus. It's a delicious dessert before the meal. "

Production steps:

Step 1: wash the glutinous rice and soak it in advance.

Step 2: drain water and bring to a boil over high heat, then turn to low heat and steam in the steamer.

Step 3: wash the cherry and peel the litchi. (in the texture of litchi skin, there is a fine grain, which is the weakest part of litchi skin. Pinch a seal with your fingernail along the thin line, and then squeeze it gently with your hand. The litchi shell will crack easily.)

Step 4: take a peeled litchi and cut it with a knife from the upper 1 / 3 of the pulp. With a little tug of the hand, even with the litchi core, the litchi is divided into two parts. Half hollow, half nuclear.

Step 5: the virgin fruit is in two.

Step 6: take the hollow half of the litchi and the smaller half of the tomato, and gently insert the virgin fruit into the litchi

Step 7: take a small bowl, turn the litchi section towards the bowl wall, and place it in turn,

Step 8: mix glutinous rice with a little raisins, tamp and smooth the center. Take another small plate, turn the small bowl upside down and pour osmanthus honey on it.

Materials required:

Litchi: 20

Cherry fruit: 20

Glutinous rice: a small bowl

Raisins: a little

Sweet osmanthus juice: 1 spoonful

Note: 1, lychee buy larger, virgin fruit can choose smaller, so easy to inlay in. 2. The glutinous rice filled in the middle can not only increase the taste, but also play a good role in fixing viscosity. Can also be replaced by taro mud, sweet potato mud, pumpkin mud, with personal preferences. 3. A good way to eat litchi without getting hot: immerse litchi with its skin in light salt water for half an hour before eating.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: light

Chinese PinYin : Gui Hua Li Zhi Kou