Lotus root starch jiaozi
Ingredients: 50 grams of glutinous rice flour, 40 grams of boiled water, 30 grams of nut lotus root starch, and appropriate amount of dried osmanthus.
Specific practices
1, prepare ingredients, prepare 50 grams of glutinous rice flour, 30 grams of nut lotus root starch, and appropriate amount of dried osmanthus.
2. Add 40 grams of boiling water to glutinous rice flour, stir while pouring, and knead into smooth glutinous rice dough.
3. Knead the glutinous rice dough into small balls. If you can't eat it all at once, you can put it in a fresh-keeping bag and freeze it.
4. Boil the water in the pot, pour the water into the small circle and cook until it floats on the water surface.
5. Pour lotus root starch into a bowl, first add a spoonful of cold water and mix well. There are quite a few nuts and dried fruits in Li Ziqi's lotus root starch.
6, then pour in boiling water, stir while pouring, and soon the lotus root powder will be crystal clear! I brewed it directly with the water that boiled the steamed buns, which is more convenient!
7. Pour the cooked dumplings into the lotus root starch and mix well. Sprinkle some dried osmanthus, the original lotus root starch will have the fragrance of osmanthus, and sprinkle some dried osmanthus will be more fragrant!
The dumplings are soft and glutinous, the lotus root powder is sweet, and it tastes fragrant. Nuts are larger, cranberries and purple potatoes are smaller. This ratio is super satisfying to eat in your mouth!
Tips for brewing lotus root starch
1, lotus root starch is mixed with a small amount of cold water first, and then boiled water, so that it won't turn into lumps and small pimples appear!
2. It is best not to use the water from the water dispenser to brew lotus root starch. If the temperature can't reach, it won't bubble and be uneven. Be sure to use boiled water.