Potato crystal soup
By VicentaLakin
It must be boiled with open water, mixed with open water, not too much water at once, not too soft, not too soft, not too soft, not too soft, not too hard to stick your hands in the skin, just when you're cooking, and don't cover the pan until the soup round rises, so that there's no pressure to boil the soup round, or five or eight minutes before cooking it will affect transparency, the amount of flour and the shell is only for information, and the amount of material made can be reduced according to its quantity
Recipe Recommendations
- sago flour 150 grams
- purple potato of 2
- boiling water 120ML
- condensed milk 20 grams
- sweetening
- cook
- an hour
- simple
Steps for Potato crystal soup
1
The potato's steamed into mud
2
Influencing milk or honey mixing
3
When the rice is sifted, it's watered, mixed with chopsticks. Status
4
Live as a soft, soft, non-touched face, smooth and smooth, covering the membrane for 20 minutes
5
The dough is divided into six grams and a small agent
6
Potato mashed into five grams of a little ball (I also made pumpkins and tea-smelts, which were made with taro varnished with tea powdered with milk), while pumpkins fell into the mud with varnished pumpkins, because too much water had to be put in a frying pan with butter to add a fine amount of white sugar to a sticky pumpkin mud, similar to red bean sand, but I don't think it's as good as potatoes, either taste or face
7
The rice noodles are thin skin
8
Put it in the potato trap
9
Wrap it up and roll it around
10
The boiler pours into the proper amount of water and burns into the soup round
11
It's about eight minutes until the soup is all up. Don't pull it out after the ceasefire
12
Done
13
Done