Purple potato dumplings cooked out of the green soup is because of the purple potato anthocyanin encounter acid and alkali discoloration of the reason.

Purple potatoes are rich in anthocyanins, anthocyanins encounter acid and alkali will change color, encounter acid to purple red, encounter alkaline blue-green, tap water is generally alkaline, this is a normal phenomenon, feel free to eat. If you think the color is not good, want it to become purple, you can put one or two drops of white vinegar inside. Immediately the soup will become purple.

Purple potato dumplings practice:

1, purple potatoes cut into pieces with a pressure cooker pressure cooked, I was busy with other things to give a few more minutes of pressure, has been fast out of shape, a spoon to fiddle with the scattered. You can see all the fibers, powder. Out of the pot so ate two pieces, the flavor only you eat to know oh. Compared with the general sweet potato more powder, more fragrant not so sweet.

2, first with glutinous rice flour to make a few pieces of water cooked, this is the predecessor of the small rice bucket method, it is said that this treatment of the dough is more gluten is not easy to crack.

3, cooked "meet" and in the glutinous rice flour into a white ball.

4, purple potato puree and glutinous rice flour into a purple dough, and then mix the white and purple dough, gently pinch a piece of good, do not knead vigorously.

5, simple sesame seed filling production, sesame seeds rolled, lard melted and added brown sugar boiling, pouring into the sesame seeds and the remaining purple potato puree together and mix well.