Pumpkin150g

Glutinous rice flour100g

Lotus root starch 20 grams

5 grams of osmanthus

How to make pumpkin balls and osmanthus soup?

Cut the pumpkin into small pieces and pour it into the pot.

Cook on medium heat for about 7 minutes, until crisp, then remove. Press them into mud with the back of a spoon and make them paste.

Mix pumpkin puree and glutinous rice flour while it is hot and knead into pumpkin dough.

Knead pumpkin dough while it is hot. The dough should not be too thin. If it is too thin, it will not be cooked easily when steamed. If it is too thin, you can add some glutinous rice flour and knead it until the dough can be shaped.

Take out the kneaded dough, cut it in half, and set aside the other half.

Then rub it into strips.

Cut into small doses one by one, as small as possible, because it is a small ball.

After that, knead the small dose into small balls, and knead the dough from time to time during the process, because the dough will dry when it is cold. Little yellow ball, isn't it cute?

The focus of soup is viscosity, instead of starch, we use lotus root powder with better nutritional value, so that the juice is more transparent and delicious. Dissolve the lotus root starch in cold water first, so that there will be no caking when pouring it into the pot.

After the boiling water in the pot is boiled, you can put the small balls in, cook for about 5 minutes, and they will float when they are completely cooked.

At this time, quickly pour the prepared lotus root starch juice into the pot and stir it quickly to blend it with water.

After the soup is sticky, sprinkle osmanthus fragrans into it and stir. You can see that the dried osmanthus fragrans blooms again under the action of hot air in the pot.

Then you can take it out and put it on a plate. A bowl of sweet soup is ready. Is it simple but delicious?