The nutritious cold-weather breakfast food I want to share here is: Pumpkin meatballs made with fermented rice. The pumpkin meatballs made in this way are elastic and soft. The soup is cooked with fermented fermented rice, giving it the unique fragrance of fermented fermented rice. In addition, brown sugar, red dates and wolfberry are also added.

Let’s cook a pot together that is full of aroma, nutritious, delicious and satiating. The most important thing is that it is very nutritious. It is really good for female friends. Cooking a pot like this is better than eating red dates and donkey hide gelatin. Eat a bowl of this every other day in cold weather.

Delicious, eat according to the season to keep you warm during the winter, and you will not be afraid of the cold in winter.

This recipe of fermented pumpkin meatballs is also very simple. You can make more pumpkin meatballs at a time and freeze them in the ice. You can cook them in 10 minutes when you wake up in the morning. It is a delicious breakfast that you can have without getting up early.

For pumpkin meatballs, we first steam the pumpkin, mash it into pumpkin puree, add glutinous rice flour and knead it into the shape of small balls. We need to cook the pumpkin meatballs first, boil them in a pot with boiling water and then add a little cold water. Repeat twice.

Like this, cook until the meatballs float, take them out and put them in cold water for a while, so that the cooked meatballs will be more elastic, soft and waxy.

In a separate pot, add other ingredients to bring out the flavor, add the meatballs and boil together to thicken the soup for a thicker texture.

This is a simple, nutritious and delicious fermented pumpkin meatballs.

Let’s take a look at the details below.

Prepare ingredients for Pumpkin Meatballs made with fermented rice: an appropriate amount of pumpkin, glutinous rice flour, red dates and wolfberry, and a small bowl of fermented rice.

Prepare ingredients: a small piece of brown sugar.

Detailed instructions: 1. Peel, wash and cut the pumpkin into slices and place on a plate for later use. Peel and wash the red dates and cut into small pieces for later use. Clean the wolfberries and set aside for later use.

2. Add an appropriate amount of water to the steamer, put in the steamer basket, put the pumpkin slices in the pot and steam them.

Steam until the pumpkin is cooked and can be easily poked through with chopsticks.

3. Pick up the steamed pumpkin slices, press them into pumpkin puree with a spoon, add an appropriate amount of glutinous rice flour, and knead into a glutinous rice dough with moderate hardness.

Then knead into pumpkin balls the size of glutinous rice balls.

4. Place the kneaded pumpkin balls separately, and sprinkle a little dry powder to prevent the pumpkin balls from sticking together.

5. Add an appropriate amount of water to the pot, bring the water to a boil over high heat, then add the pumpkin balls and cook.

It needs to be stirred during the cooking process to prevent it from sticking to the pot.

6. Add the meatballs under boiling water, stir briefly and then cover and boil again.

Here I am using a small white pot from Zhenmijia. It looks very good. It can be used for steaming, cooking, frying, roasting and stewing. It is multi-purpose. The pot body is also relatively deep. It is not easy to overflow when boiling, and fried food is not easy to splash out.

.

The material of the pan is non-stick, so there is no need to worry about it sticking to the pan. It is easy to clean. Now that the weather is cold, it is perfect for family and friends gatherings, eating hot pot, barbecue and so on.

7. When cooking pumpkin meatballs, bring to a boil and add a little cold water to cook together. Boil again and repeat 2-3 times. This step is similar to cooking dumplings. Cook until the meatballs float and you can take them out of the pot.

8. Soak the pumpkin meatballs in cold boiling water. The meatballs will have a more elastic texture and are especially delicious.

Soak, cool, drain, and set aside for later use.

9. Add appropriate amount of water to a small white pot, add red dates and sugar slices and cook until the soup slices melt.

10. Add pumpkin meatballs and bring to a boil. Add fermented rice wine and cook together.

11. After boiling again, cook for 2 minutes and add an appropriate amount of water starch to thicken it. This will make the soup taste thicker. You don’t have to add it if you don’t like it.

Add wolfberry to the pot and cook together.

12. Stir evenly until the soup thickens and turn off the heat.

Take it out of the pot and serve it in a bowl. You are ready to make a home-cooked version of this: Pumpkin Meatballs made with fermented rice. The pumpkin meatballs made in this way are soft and glutinous, and the soup with fermented rice is smooth and thick, with the unique aroma of fermented rice.

, very appetizing, delicious and nutritious.

A bowl of this delicious food for breakfast on a cold day will warm your whole body. It is stomach-warming and nourishing. It is especially good for female friends. Women should eat more. In winter, eat a bowl every three or five times. It is good for the body.

Not only suitable for women to eat, this is also a nutritious and nutritious delicacy suitable for the whole family to enjoy.

Our family loves to eat.

I share with you a simple and delicious recipe, you can try it if you like.

Lily Food Talking about cooking tips: 1. When the pumpkin is steamed, there will be more juice. You can drain the juice and mash it into a puree. Add glutinous rice flour and knead it into a dough of moderate hardness.

2. Cooking pumpkin meatballs is similar to how we usually cook dumplings. Bring the pot to boiling water and add a little cold water to continue cooking. Repeat 2-3 times until the meatballs float. Drain them into cold boiling water. This will give you the texture of the cooked meatballs.

Q is soft and glutinous, especially delicious.