Xiao Yuan Ziyibao

Brew a bowl of wine

Three tablespoons of sugar

Three bags of lotus root starch

Lycium barbarum proper amount

Step 1

Boil the water in the pot, pour in the small dumplings, stir gently to prevent the dumplings from sticking to the bottom, and cook over high heat.

Second step

When the small ball begins to float, turn to medium heat and add fermented grains and Lycium barbarum.

Third step

When all the balls float, turn to low heat and add sugar to stir.

Fourth step

Pour lotus root starch into cold water, slowly pour it into the pot, and keep stirring.

Step five

Turn the heat to high and turn the fire on and off.

skill

About raw materials:

(1) I like to use laurel or dragon and phoenix dumplings. Both brands of jiaozi are delicious, which is better than homemade ones.

(2) It is recommended to make wine by yourself. My family has always been. Kitchen @ Summer has a recipe for brewing wine, which should be very reliable. If you want to buy it in the supermarket, it is recommended to buy the wine in a soft plastic box with a hole in the middle; Never buy a glass bottle (the kind with a big jar of water). It tastes terrible! If your chef uses this wine, don't use my recipe!

(3) The most important auxiliary material is lotus root starch. Corn starch can be used instead of lotus root starch. If the wine is not strong, it is cheating.

(4) osmanthus fragrans and medlar can be used for decoration. If you use osmanthus, it will be put at the end. Otherwise, once cooked, the fragrance will be gone. It's okay to crack an egg, but I think it will smell like fish and spoil Miss Mariko's freshness. In fact, distiller's grains and eggs also have an ambiguous relationship, and their stories can be found in "longan distiller's grains lay eggs".

About steps:

(1) Many recipes say that fermented grains are floated first and then added. In fact, in this case, the aroma of fermented grains cannot be completely emitted, so the second step is the key to whether the whole dessert is delicious.

(2) The reason why the lotus root starch is cooked in the last step is because the color of the lotus root starch will be clearer after cooking.

About components:

Chefs who know me know that I have always been generous. This time, it was a piece of cake for ten people.