Practice: 1, will be ready to pour the glutinous rice flour into the bowl, slowly add the right amount of water, in the addition of water at the same time you need to keep stirring, until the rice flour mixing to become a dough.

2, add the right amount of water to the pot, and after boiling over high heat, put the glutinous rice dough into the pot and boil over high heat.

3, when the glutinous rice soft in the pot began to float up, you can take out the dough.

4: Knead the dough one by one into a small ball.

5, the pot again boiling water, will be ready to put the dumplings into the pot to boil, when the dumplings are all boiled, remove and pour into the mash.

6, add the right amount of sugar and goji berries, you can eat.

Nutritional value of mash dumplings

The nutritional value of mash dumplings is very high, because the mash is mainly made of glutinous rice, rich in carbohydrates, protein, fat, calcium, phosphorus, iron, hydrochloric acid and a variety of vitamins within the composition of the substance, these ingredients are essential nutrients, in addition to enhance the nutrients, such as for some of the In addition to enhancing the nutrition, for some of the loss of appetite and bloating and diarrhea have a very good role in alleviating the situation.

There is also ethanol in mash dumplings, which is particularly effective in helping to stimulate the secretion of the digestive glands, and can also effectively promote appetite and metabolism in the promotion of the effect of the special number.

The mash dumplings also have a very good effect on the auxiliary treatment of chronic diseases, especially for some atrophic gastritis, dyspepsia, hyperlipidemia, atherosclerosis and other problems have a very good effect. Mash dumplings are also a suitable ingredient for both young and old, especially in the revitalization of the meridians, moisturizing the lungs and skin above the effect is very good.

How to make mash

Materials: glutinous rice, white wine.

Practice: 1, will be cleaned after the glutinous rice powder, put into the water soaked, generally soaked until you can directly knead the glutinous rice into powder with your hands.

2, after soaking the glutinous rice out, crushed into glutinous rice powder.

3, add the right amount of water in the pot, boil over high heat, and then pour the glutinous rice powder into the steamer, steam over high heat, generally about 40 minutes can be.

4, will be ready to crush the wine into powder, put aside you standby.

5, will be steamed out of the glutinous rice, you need to constantly use your hands to steam the glutinous rice kneaded apart, while kneading at the same time you need to keep dripping water to cool down at the same time, you need to twist the glutinous rice powder to spread out, so that it is convenient to the back of the production.

6, will be ready to pour the glutinous rice flour into the basin, dug out a pit in the center, will be ready to pour the wine in the middle.

7, covered with a quilt, waiting for quiet fermentation, usually about a week, the mash juice appeared.