Soup and water are essential, and hunger is also very important. I especially like to cook this breakfast for my family. All the ingredients are thrown into the pot and served in a few minutes. The color is particularly beautiful, simple and delicious, and it is the most suitable for breakfast. If in early autumn, when the weather is still hot, I often like to cook more, put what I can't finish in the morning in the refrigerator for a few hours, and give my children a midnight snack, which is especially refreshing and thirst-quenching.
This breakfast is also a dessert, with glutinous rice balls, lotus root starch and liqueur. It is fragrant and sweet, refreshing and thirst-quenching. I can't stop eating it every time. If you like glutinous rice food, you might as well collect it and try it!
Many people will feel a little tired of eating glutinous rice balls. Try adding some lotus root starch to them. They are sweet and delicious, and no matter adults or children, they can't refuse.
Colored lotus root starch balls
Ingredients:
Two spoonfuls of glutinous rice flour and a packet of lotus root starch are prepared with appropriate amount of sweet wine.
Dicing purple potato and pumpkin, steaming in an electric cooker, squeezing spinach into small pieces, putting into a juicer, juicing and filtering for later use.
Add glutinous rice flour to the purple potato paste, add milk in stages according to the dry humidity, and make dough with proper humidity. Cover the pumpkin paste and vegetable juice dough with plastic wrap and wake up for 10 minute. Purple sweet potato paste is relatively dry, so when mixing dough, add a little milk as appropriate, and pumpkin paste and green vegetable juice don't need to add milk. Adjust the dosage according to the degree of dryness and wetness of the dough, so as to make the dough of three colors as soft and hard as possible.
Glutinous rice flour doesn't need to wake up for a long time. You can start rubbing the balls while waking up, and divide the small doses into the same size as possible.
The ball is ready, and now you can adjust the juice. Put the lotus root starch in a big bowl, add a little cold water and stir it into a thin paste.
Boil a pot of water, put the kneaded colored glutinous rice balls into the pot and cook them. When the balls float slightly, pour in a little cold water and repeat twice to make the balls completely cooked. At this time, the balls are swollen and the surface is slightly transparent. Add cold water twice, and the boiled meatballs taste more refreshing and less greasy.
After boiling the pot again, pour the lotus root powder into the pot and stir it quickly with a spatula to avoid the lotus root powder from clumping. When pouring lotus root starch, try to pour it in the bubbling place of boiling water, so that lotus root starch floats around with boiling water and is distributed more evenly.
Add liqueur and white sugar and mix well.
After the pot is boiled again, it can be taken out.
Q Cool and smooth lotus root powder meatballs are attractive in color, sweet and delicious. When it is hot, they can be eaten in cold storage, and when it is cold, they can be eaten hot. When a bowl goes down, it is warm from head to toe, and all the pores are dilated. That's a pleasure. When you are free, make more meatballs and freeze them in the refrigerator. It's simple and convenient to eat them as you cook. You have a bowl for breakfast, both dry and wet, and you are full of energy all morning! How's it going? If you are moved, do it quickly!