Ingredients: 2 purple sweet potatoes, 200 grams of pumpkin, 200 grams of cassava flour, proper amount of homemade wine, and a little dried osmanthus.

Exercise:

1. Peel and seed pumpkin and purple sweet potato respectively, cut into small pieces after washing, steam them in a steamer, and mash the steamed pumpkin and purple sweet potato while they are hot.

2. Put a proper amount of purple sweet potato paste, cassava flour and purple sweet potato paste into a basin according to the ratio of 1.5: 1, and knead into dough with moderate hardness. This is only an approximate proportion, depending on the wet and dry state of purple potato.

3. Knead the dough into long strips, then divide the long strips of noodles into small doses of appropriate size and knead them into purple potato balls. Don't make this ball too big.

4. Take a proper amount of pumpkin puree, and knead cassava flour and pumpkin puree into dough according to the ratio of 1.7: 1. Pumpkin is wet and soft, so the proportion is higher than that of purple potato, but the details still depend on the state of pumpkin puree.

5. In the same way, after kneading the pumpkin dough into long strips, divide the kneaded long strips of noodles into small doses with appropriate sizes, and then knead them into pumpkin balls.

6. Put a proper amount of water into the casserole, and add pumpkin taro after boiling.

7. Cook until the pumpkin taro floats and is transparent. Take out the cooked taro and put it in cold water. The cooked taro can be fished out and put into cold boiled water, which can make the taste of taro more elastic.

8. Cook purple potato taro in the same way.

9. It is also necessary to wait until the taro floats and the color is transparent before taking it out, and then put it in cold boiled water. Similarly, taking out the cooked taro balls and putting them in cold water can make the taro balls taste more elastic.

10, put the water in the casserole and add some wine. After boiling, put the two kinds of taro balls together in the casserole.

1 1, then sprinkle with dried osmanthus, boil and turn off the heat.

12, soft waxy q-bomb, sweet and palatable.

Tips:

1, the proportion of this powder is only an approximate proportion, which should be adjusted according to the wet and dry conditions of purple potato and pumpkin puree.

2. Cooked taro separately because purple potato contains anthocyanins, taro will fade, and cooking together will affect the look and feel. If you don't mind, you can cook together.

3. Take out the cooked taro and put it in cold boiled water, which can make the taro taste more elastic.

4. You can add sugar according to your taste.