Raw materials

Soup dumplings, rice wine, two eggs, cornstarch

Methods:

1, first of all, we add the right amount of water in the pot, turn on the induction cooker to heat up the water, the use of time to boil water, the cornstarch inside the water, stirred with a spoon and standby, the cornstarch is thickening here, cornstarch thickening is the color of the color through the bright and not cloudy.

2, the egg broken, the egg white and yolk separation, with chopsticks to the egg white beat well, the egg white must use chopsticks to beat, can not have a large block.

3, after the water boils, pour the dumplings into the pot to cook, and then gently push the dumplings with a spoon to avoid the dumplings sticking to the pot, cook for about 5 minutes, during the cooking period, you have to stir the water in the pot from time to time with a spoon, so that the dumplings roll, to prevent sticking to the pot.

4, until the dumplings slowly float up, and then into the rice wine, gently stirred with a spoon, the water in the pot again boiled, add sugar to taste, use a spoon to stir the sugar.

5, the pot of water boiled and hit the top of the floating powder, and then add cornstarch water thickening, thickening soup a little thick, this time the egg white inside the floating powder to hit the egg white foam will affect the finished product value, if you do not hit to go, the soup will have a lot of floating powder on top of the soup.

6, and then slowly pour the egg whites into the pot (pouring with a spoon constantly stirring in one direction), the pot of soup can be turned off after the pot open fire out of the pot, can be sprinkled with a little bit of goji berries garnish.

Tips:

1, the production of rice wine dumplings is mainly boiled dumplings, try to choose a smaller dumplings, the finished product is more beautiful.

2, cooking dumplings should be stirred from time to time until the dumplings float, and finally dripping egg whites should be stirred a little faster, so that come out are flocculent.