Current location - Recipe Complete Network - Complete vegetarian recipes - What kind of meatballs are you afraid of if you have cold hands and feet? Cook them once, save them, and eat them every day. They have many benefits, do you know?
What kind of meatballs are you afraid of if you have cold hands and feet? Cook them once, save them, and eat them every day. They have many benefits, do you know?

Yam dumplings with fermented fermented rice

Main ingredients: 200g yam, 180g glutinous rice flour, 200g fermented fermented rice

Supplementary food: 30ml pure milk, 15g white sugar, 20g handmade brown sugar , 25g red dates, 5g wolfberry, 800ml mineral water

Production process:

1. First, let’s prepare the foods commonly used to make this fermented yam dumpling: yam 2 small roots, about 200 grams; the amount of 180 grams of glutinous rice flour can fluctuate, and is adjusted appropriately according to the amount of yam milk used. When kneading the dough with yam and glutinous rice flour, add a little sugar to make the meatballs taste sweeter. After boiling the yam meatballs, add fermented rice wine, red dates and wolfberry. Before serving, throw in a piece of handmade brown sugar. It is soft, glutinous and sweet. Drink a bowl in the cold winter to nourish and warm up.

2. Rinse the dust on the surface of the yam with warm water, cut off the skin of the yam with a knife, cut into slices with a diagonal knife, place on a plate, pour into the pot and steam for 10 minutes. The mucus in yam can easily cause skin irritation and even skin allergies. When peeling, try to reduce skin contact with yam. You can wear disposable gloves or wrap your hands in a fresh-keeping bag.

3. While steaming the yam, also process the red dates: wash the red dates with warm water and soak them briefly for a few minutes. Keep.

4. After the yam is cooked, turn off the heat and simmer for 2 minutes, then remove the lid. Sprinkle in the sugar while it is still hot. Use a fork to crush the yam and sugar into a fine yam puree.

5. The cooked yam soft and glutinous noodles lack water. When adding glutinous rice flour, use pure milk diluent. Add glutinous rice flour in small amounts at frequent meals. Use chopsticks to mix until it is not sticky. of dough, and then use the energy of your palms to knead it into a smooth yam batter.

6. Use your hands to scoop the batter into dough balls of uniform size, and then knead the dough into small yam glutinous rice balls. When dividing the noodles, they must be of the same size, so that they will cook more easily when stewing and look prettier.

7. Add 800mL mineral water to the hot pot, bring to a boil, then add the well-kneaded yam glutinous rice balls, cook until the yam meatballs float to the surface, then add the diced red dates to the pot.

8. Boil the yam and cherry meatballs until they are 8 cooked and pour them into the prepared fermented rice wine. The fermented rice wine is the golden partner of the yam meatballs and is more nutritious and sweeter than boiling soup with plain water.

9. Just put the wolfberry and handmade brown sugar in the pot and bring to a boil and stir. In winter, drink it while it’s hot. Serve a bowl of yam and meatballs. It’s easier to digest than eating glutinous rice balls. The yam and fermented rice are unique. Some nutrients are very beneficial to the gastrointestinal tract.