Now lick some glutinous rice balls, throw them one by one into the boiled glutinous rice, and watch them boil until they are transparent. This bowl of hot warm soup with a little bit of alcohol is really suitable for the morning of minus ten degrees. For more recipes for quick breakfast, please pay attention to my public number tianluo_hhhaze, breakfast video and the Penguin eating and drinking guide (qiechihe).
Pour glutinous rice flour into the bowl.
Add the appropriate amount of water to the glutinous rice flour, stir with chopsticks, and mix into a suitable humidity.
It is as soft as the earlobe.
A small piece of glutinous rice dumplings, smashing in the palm of your hand, is a round glutinous rice ball. I am quick, often two or three at a time.
The mash and water are boiled at a ratio of approximately 1:1.
Cook small balls.
Break up an egg, pour the egg into the pot after the glutinous rice balls are cooked to the transparent and float up, and use the chopsticks to pull it into the egg flower. Finally, add some sugar to your taste.
The most important thing about making glutinous rice balls is not to cook for too long. It is easy to be sour after cooking for a long time. It is better to make the simmering time as short as possible. In fact, the best way is to cook the small balls and cook them.