Rose round
By VicentaLakin
It's a coincidence that the rose round left for Valentine's Day was accidentally hit by Valentine's Day. Night and soup, lover and rose, all together. In the past, he was afraid to work on his skin, from eating white and fat to eating today's crumbs, and was afraid that he would be refused to eat. And now we're going to change our clothes for all these years. I wouldn't eat it. That's no trick. The clothes are ready for the roses. It's red, isn't it, like, active blood bruises, disinfection. If rejected, it would also be a rhetoric. It's good to think, but it's a bit confusing — when you forget the song — it's almost finished. It's a good thing you didn't forget it all, or you're blind. Just fix it. To add a red song to the mashed pasta, which is not easily smoothed, rubbing in the rubbing, and suddenly falling in love. - It doesn't matter if you rub it in the right way. It's not funny. Of course, you can't have a piece of red powder. It's better to cook a red chord than a fresh pasta, and it's too light when you rub it. I didn't expect this to end unexpectedly。
Recipe Recommendations
- glutinous rice ball flour 200 grams
- Rose Tangyuan Stuffing 300 grams
- water 150 grams
- red rice flour 1/5 teaspoon
- sweetening
- cook
- several hours
- simple
Steps for Rose round

1
Use the material
2
Pour the water into the soup powder and rub it in the face3
Add red powder
4
Smooth
5
It's divided into 10 grams of agents
6
Take a piece of the agent and push it out of the nest and put it in about nine grams
7
Wrap it up and close it up
8
When the water comes in, put it in the soup round and push it gently
9
Turn the fire, keep the water boiling for five minutes, and the soup will all rise
10
Reveal
11
I'll eat it laterRose round Make Tips
The size of the tangyuan can be made to your preference. When boiling the tangyuan, maintain medium to low heat; do not boil over high heat to prevent the skins from breaking and the filling from leaking.