Purple sweet potato

1

glutinous rice flour

90 grams

Eggs (of hens)

1

condiments

refined sugar

Proper amount

sweet wine

3 scoops

step

1. Peel the purple potato and steam it in the pot.

2. The peeled purple potato weighs 180g, and the glutinous rice flour here is 90g. I used a ratio of 2: 1. This is not a hard and fast rule. If there is more glutinous rice flour, the color will be lighter. I like it.

3. Put the steamed purple potato into a pot and press it into a mud.

4. Purple potato is dry, put some hot water in it.

5. pour glutinous rice flour while it is hot, which is better. Remember to put sugar in it.

6. Knead into such a smooth purple sweet potato dumpling.

7. Knead into long strips and cut them like steamed bread; You can also knead it into small balls by hand.

8. I am ready. If you are not in a hurry or eat too much, put it in the refrigerator and freeze it for half an hour to an hour. You can put it in a fresh-keeping bag and take it out when you want to eat it. I just put mine in the refrigerator, hehe.

9. Take out the purple sweet potato jiaozi from the refrigerator.

10. Boil the boiling water in the milk pot, and add the glutinous rice balls after boiling.

1 1. After cooking, the jiaozi will float and be fished out with boiling water.

12. Reheat the boiled liqueur

13. Beat in an egg and add some sugar.

14. Put the sweet wine into a bowl, add the purple sweet potato dumplings and serve.

skill

Purple potato is relatively dry, so it is easier to put some hot water in it and stir it with glutinous rice flour while it is hot.