Soup and water are essential, and hunger is also important. I especially like making this kind of breakfast for my family. All the ingredients are thrown into the pot and can be served in a few minutes. The color is particularly beautiful, simple and delicious, and it is most suitable for breakfast. If in early autumn, when the weather is still hot, I often like to cook more, put what I can't finish in the morning in the refrigerator for a few hours, and make midnight snacks for my children, which is especially refreshing and quenching my thirst.
This breakfast is also dessert, glutinous rice balls, lotus root starch and sweet wine. Sweet and fragrant, cool and thirst-quenching. I can't stop eating every time. If you like glutinous rice, you might as well collect it and try it!
Many people will feel a little tired of eating glutinous rice balls. Try adding some lotus root starch to them. They are sweet and delicious, and no matter adults or children can refuse them.
Colored lotus root sweet glutinous dumplings
Composition:
Two spoonfuls of glutinous rice flour and one bag of lotus root starch are mixed with appropriate amount of sweet wine.
Cut purple potato and pumpkin into pieces, steam them in an electric cooker, squeeze spinach into small pieces, juice them in a juicer, and filter for later use.
Add glutinous rice flour to purple potato paste, add milk several times according to the dry humidity, and knead into dough with appropriate humidity. After the pumpkin sauce and green vegetable juice dough are made, cover with plastic wrap and wake for 10 minute. Purple potato paste is relatively dry, so add a little milk when mixing flour, pumpkin paste and vegetable juice without milk. Adjust the dosage according to the degree of dryness and wetness of the dough, so as to make the dough of three colors as soft and hard as possible.
Glutinous rice flour doesn't need to wake up for a long time. You can start rubbing the ball when you wake up and try to divide the small dose into the same size.
The ball is ready, now you can mix the juice. Put the lotus root starch into a large bowl, add a little cold water and stir it into a thin paste.
Boil a pot of water, and put the kneaded colored dumplings into the pot to cook. When the meatballs float slightly, pour in a little cold water and repeat twice to make them completely cooked. At this point, the ball is swollen and the surface is slightly transparent. Add cold water twice, and the boiled meatballs taste more refreshing and not greasy.
After boiling the pot again, pour the lotus root powder into the pot and stir it quickly with a spatula to avoid agglomeration of the lotus root powder. When pouring lotus root starch, try to pour it in the place where boiling water bubbles, so that lotus root starch floats around with boiling water and is distributed more evenly.
Add liqueur and sugar and stir well.
After the pot is boiled again, it can be taken out.
Q the cool and smooth lotus root powder balls are attractive in color, sweet and delicious. In hot weather, they can be eaten in the cold storage, and in cold weather, they can be eaten hot. When a bowl goes down, it is warm from head to toe and the pores are dilated. It's my pleasure. When you are free, make more meatballs and freeze them in the refrigerator. Eating while cooking is simple and convenient. You have a bowl of breakfast, dry and wet, and you are full of energy all morning! How's it going? If you are moved, then act quickly!