Glutinous rice flour 200g

Tofu 300g

Sugar 3 tbsp

Mitarashi sauce

Water 100ML

Soy sauce 2 tbsp

Sugar 2 tbsp

Corn starch 1 tbsp

Salad dressing w/meat floss

2. knead the dough into small dumplings, not too big, not too small or it won't look good on the skewers

3. put into a pot and cook for a minute or two until the dumplings rise to the surface

4. pull out the dumplings and put them into cold, drinkable water for 1 minute and then pull them out

5. now you can skewer them (one by one, one by one). Now you can skewer them (3 per skewer). If you think it's too much trouble, you can just put it in a bowl and eat it

Ingredients: Glutinous Rice Flour 75g Rice Vermicelli 75g Water 130cc 6 thin bamboo skewers

Ingredients for Juice: Water 160cc Starch 25g Sugar 35g Soy Sauce 30cc

Methods

1: Put the ingredients of the glutinous rice balls together, soften it into a very soft dough, and divide it into 6 equal parts.

2. Divide into 24 equal parts.

3: Form into balls.

4: Bring a pot of water to a boil, add the glutinous rice balls and cook until they float, then cook for 2 minutes, then remove from the pot and place in ice water.

5: When completely cooled, pull out and set aside.

6. Skewer 4 balls on a bamboo skewer, 6 balls on a **** skewer. The plate to be used.

Juice:

1, put all the ingredients into a pot and stir well, heat on low heat until thickened.

2. Pour it over the gnocchi.