Materials? Glutinous rice flour150g, barley seedling powder 2g, pumpkin powder 2g, purple potato powder 2g, red beet powder 2g, appropriate amount of cold water, 3 tablespoons of fermented grains and several pieces of rock sugar.

-production process--

1. glutinous rice flour, natural plant pigment powder with four colors and cold water are ready;

2. 150 grams of glutinous rice is divided into 5 equal parts. First, knead a white glutinous rice ball: 30 grams of glutinous rice flour is put into a bowl, and cold water is poured into the glutinous rice flour one by one. First, stir it into a ball with chopsticks, and then knead it into a smooth dough by hand; The water absorption of glutinous rice flour is very high, which is completely different from that of wheat flour. The ratio of glutinous rice flour to water is about10: 9, so about 45 grams of cold water is put in 50 grams of glutinous rice flour.

3. Make colored glutinous rice balls respectively: 30 grams of glutinous rice flour and 2 grams of barley seedling powder are poured into a bowl, and cold water is added gradually. First, they are stirred into balls with chopsticks. Because the extra 2 grams of barley seedling powder is more draught, the amount of water is more than that of pure glutinous rice balls;

4. Knead into smooth dough by hand; The dough is either soft or hard, there is no excess water to overflow, it will not collapse when touched, and there are small pits when pressed with your fingers, which are as soft and elastic as your face; If these two points are not reached, it means that the flour-water ratio of dough is wrong; There are some small cracks in the dough in the picture, indicating that there is less water. The solution is to pour a few more drops of water and knead it again.

5. Knead the glutinous rice balls of other colors separately, put each dough on a big plate, and cover it with plastic wrap to prevent water from evaporating;

6. Knead each dough into a slender strip, and then knead it into a small ball, the size is as you like, the smaller the more lovely; Prepare a big plate in advance, sprinkle glutinous rice flour in it, and the balls will not stick when rolled into the plate;

7. Boil a pot of water, pour colorful balls into the pot after the water boils;

8. There are two methods. Choose one according to your preference. One is that the meatballs are not cooked. After boiling, put a proper amount of mash and rock sugar into the pot and boil it again. Take it out of the pot and put it in a bowl for direct consumption. One is to fish out the meatballs, boil water in another pot, boil a proper amount of mash and crystal sugar in the pot after the water boils, and then put the cooked meatballs into the soup; The difference between these two methods is that the former saves trouble and makes the soup thick in one go; The latter is that the mash soup is clear, and the meatballs look crisp and not sticky.