Osmanthus kudzu root rice wine rice dumpling soup
Overview
I don’t know if it’s because I’m old, but I always recall the delicious food my grandma and dad cooked for me when I was a kid. I also want my kids to remember what these taste like. Pueraria lobata dilates blood vessels, lowers blood sugar and lipids, nourishes and protects skin, produces body fluids and quenches thirst, and strengthens yang and waist.
Tags
Ingredients
Steps
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raw materials. Nowadays, we can’t put together a puzzle in the food world, so we can only post it one by one
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I bought kudzu root powder from Zhangjiajie last year and forgot about it.
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Take a cooking pot, pour two bowls of water, and a spoonful of sugar, add small glutinous rice balls and bring to a boil. Remember to use a spatula to stir more, otherwise it will stick together. (I don’t have a cooking pot at home, so I just use a wok instead of using materials)
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Cook until the glutinous rice balls float to the top
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Put the kudzu powder into a bowl, rinse with warm water and stir evenly. This can be done while cooking glutinous rice balls.
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Steps, use a clean, water-free spoon.
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Along with the picture above, put three spoons of rice wine into the cooked glutinous rice balls and cook together
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Pour the kudzu powder paste into the pot slowly and in several batches. Stir while pouring until it is transparent and turn off the heat. You are stirring with your right hand and pouring the paste with your left hand. I did not take a picture of this step. That would count as success.
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Finally, take it out and put another spoonful of sugar osmanthus in the bowl. It’s ready to eat.
