Materials:

Glutinous rice flour 150g, appropriate amount of water, 30g of sugar, 5 tablespoons of fermented grains, eggs 1 piece, dried osmanthus fragrans 1 teaspoon.

Exercise:

1. Pour 15g sugar into glutinous rice flour, add a little water and knead it into a ball, not too soft, but slightly harder than the earlobe; Divide the kneaded dumplings into small portions, knead them into strips, then pull them into balls and knead them into balls.

2. Pour the water into the pot and boil it (as much as you eat), add dried osmanthus and fermented grains, mix well and boil.

3. After the water is boiled, add the kneaded meatballs and cook them. When the meatballs float on the water, add an egg. After the eggs are boiled into poached eggs, they can be turned off.

4. Pour the other half of the sugar into the bowl, add the cooked osmanthus wine and stir well.

Intimate suggestion:

1. When kneading glutinous rice flour, water should be added bit by bit, and the dough should not be too soft.

2. After putting the meatballs, they have been cooked with low fire. When the fire is big, it is easy to cook.

3. Too much glutinous rice is not easy to digest. Don't eat too much when the meatballs are delicious.