Practice: add glutinous rice flour to the fermented meatballs, steam the pumpkin, press the mud, and stir it into a flocculent shape.

Knead into smooth dough, knead into small balls, boil in water, cook until floating, take out, and soak in cold water for later use.

Boil jujube and medlar in water, pour in fermented grains and brown sugar, add pumpkin balls and boil again.

Papaya and red dates

Practice: Pour tremella, tremella and red dates into the pot, then pour 600ml of water, and turn on medium heat.

When the water boils, turn to low heat for 10 minute, turn off the fire, pour in Lycium barbarum and papaya pieces.

Pour in 100ml milk, stew for 3 minutes, stir well, and eat.

Purple sweet potato tremella

Practice: add the meatball soup into the rice flour and warm water, steam the purple potato, press the mud, and stir.

Knead into smooth non-stick dough, knead into small balls with the same amount, and boil with water.

Boil until it floats, take it out, cool it for later use, and add water to tremella and jujube, and cook for about 20 minutes until it becomes sticky.

Add longan and medlar, add rice wine, stir well and boil again.

Purple potato and red jujube wine-fermented meatballs

Practice: Purple potato balls are cooked, and glutinous rice flour is put on the purple potato.

Stir with warm water and knead into small balls.

Wine-brewed meatballs: Boil brown sugar meatballs and red dates with water and put them in the pot.

Add wine; Sweet-scented osmanthus wine, glutinous rice dumplings cooked.

Put tremella and red dates in cold water, and let them cool for later use.

Boil until the gum is sticky, and add sweet wine and glutinous rice balls.

Boil again, turn off the fire and sprinkle with Lycium barbarum and osmanthus fragrans, and stir evenly okk.

Tremella and Sydney meatball soup

Practice: Pour boiling water into glutinous rice flour and stir it into a flocculent shape.

Knead into smooth dough, knead into small balls, boil in water and pour into the balls.

Boil until floating, put it in cold water for later use, and add a proper amount of sugar substitute, tremella and lily (white sugar/crystal sugar can be used) after cooking.

Pour in coconut milk/milk, add double water and stew.

Boil until the tremella is gelatinous, add glutinous rice balls and sprinkle with osmanthus.

Add the Sydney pieces and cook on low heat 10 minutes, then turn off the heat!

Sweet-scented osmanthus glutinous rice balls

Glutinous rice flour+dried osmanthus+osmanthus honey

Sweet-scented osmanthus glutinous rice balls: practice

Pour a small amount of boiling water and stir to form a smooth dough.

Knead into small balls, and boil the water in the pot.

Drop the meatballs until they float, take them out and put them in cold water for later use.

Pour 700ml water into the pot and add red dates and brown sugar.

Beat in the eggs, pour in the wine, and then pour in the glutinous rice balls.

Brown sugar, egg and fermented wine

Practice: add brown sugar and red dates to cold water and cook for 6 minutes.

Beat in two eggs and cook, add wine to boil, and then add Lycium barbarum.