Crystal soup
By VicentaLakin
It's a necessary maintenance
Recipe Recommendations
- sago appropriate amount
- Tangyuan stuffing appropriate amount
- hot water appropriate amount
Steps for Crystal soup
1
Simi put it in the shredder and smashed it. Since Simi is hard, it is difficult to crush it completely in one instance and repeatedly。
2
Crushed, sifted, sifted, sifted。
3
The hot water must be hot, the rice powder must be added at one point, the water must not be added at one point, while the chopsticks must be quickly mixed and, at the last resort, dry flour must be mixed. It doesn't matter if you mix the blocks, you rub your face behind you. The hotter the water, the better the face, the more resilient the skin will be。
4
It's a little softer, rubbing its hands into soft, non-sticked, smooth noodles while it's hot. Cover the membrane for 20 minutes。
5
Put it in the middle and wrap it in the mouth. In addition, other non-packed noodles continue to be covered with a membrane to prevent drying, which is not good. The boiler will be boiled with water, and the fire will open, and some cold water will burn again, and it will all float and boil for about eight minutes. At that time, the round had not become transparent, and then the fire had shut down and the pan had been suffocated in the pot for about 5-8 minutes to complete transparency。Crystal soup Make Tips
Once wrapped, roll them into round balls. Since the sago dough is quite elastic, don't worry about any wrinkles, as they won't be visible once the balls become transparent after cooking. The key is to just seal the filling inside and try to make them as round as possible. If not cooking the tangyuan immediately, cover the surface with plastic wrap to prevent drying and cracking, or freeze them so they can be cooked directly next time without thawing.