Pumpkin glutinous rice ball soup(nan gua nuo mi yuan zi geng )

Pumpkin glutinous rice ball soup

Introduction:

"[pumpkin glutinous rice dumpling soup]: [soup] sweet [dumpling] soft, smooth, smooth throat, very good taste. I always like to steam the pumpkin, grind it into mud, and then dissolve the mud into the soup. In addition to enjoying a delicate feeling of lubrication, but also like to see its color. In this soup, we specially added some red beans. The red of red beans and the golden yellow of pumpkin make the color similar to orange. Isn't it very attractive

Production steps:

Step 1: prepare the glutinous rice flour

Step 2: put the glutinous rice flour into the bowl, pour the cold water into the bowl a little bit, and stir with chopsticks at the same time.

Step 3: until the final synthesis group

Step 4: then knead the heart of both hands into small dumplings

Step 5: add proper amount of water to boil in the boiler, put in small dumplings, float them and take them out

Step 6: soak the dumplings in cold water.

Step 7: wash, peel and seed the pumpkin.

Step 8: cut the pieces into a bowl

Step 9: steam for 15 minutes

Step 10: then use a spoon to grind the cooked pieces into mud

Step 11: soak red beans in cold water in advance for easy ripening

Step 12: soak the red beans and cool water at the same time, turn the water to low heat.

Step 13: after the red beans are cooked, put in the pumpkin puree and mix well.

Step 14: make the glutinous rice balls before putting them in. Turn off the heat after boiling.

Step 15: Hot [pumpkin glutinous rice dumpling soup] come and drink it!

Materials required:

Glutinous rice flour: 50g

Pumpkin: 150g

Red bean: 10g

Note: pumpkin is easy to store, complete in the refrigerator can be stored for 2 months, usually put one at home, spare.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Nan Gua Nuo Mi Yuan Zi Geng