Lg loves glutinous food very much. When I have time, I will make glutinous rice balls for breakfast. As I grew older, I went from sugary fillings to salty fillings, and gradually became accustomed to eating non-stuffing ones.
The weather is a little hot and the plants are growing like crazy. I made many biscuits for my son from the tender buds left by the tip of the mint, and the more made this mint glutinous rice balls.
Mint glutinous rice balls, chew and even swallow until they fall into the stomach, and it feels heart-piercing coolness...
Peppermint can promote sweat gland secretion; relieve fever and relieve pain; excite the central nervous system; relieve inflammation, relieve pain and relieve itching; also promote transdermal absorption; promote bile secretion; expectorant; antimicrobials, etc.
Osmanthus and Mint Tangyuan
Recipe Recommendations
- glutinous rice flour 200 grams
- pigeon eggs 2 pieces
- wolfberry fruit More than 10 grains
- lotus root starch 20 grams
- sugar Osmanthus appropriate amount
Steps for Osmanthus and Mint Tangyuan
1
Prepare glutinous rice flour.
2
Prepare the mint tip.
3
Prepare lotus root starch, pigeon eggs, wolfberry seeds, and sugar osmanthus.
4
Mix lotus root starch with appropriate amount of cold water, add sugar osmanthus to set aside.
5
Wash mint leaves and chop. Break the pigeon eggs in a bowl and set aside.
6
Soak chopped mint in warm water to make juice; pour into glutinous rice.
7
Mix and evenly into a smooth dough.
8
Make a few mint dumplings the size of a dime.
9
Boil the water in the pot and add mint glutinous rice balls.
10
After boiling, add the pigeon eggs.
11
After boiling, add wolfberry fruit.
12
Pour in the sweet-scented osmanthus lotus root flour juice and stir quickly evenly (so as not to burn the pan); bring to a boil and serve in a bowl.Osmanthus and Mint Tangyuan Make Tips
1. Eat mint, but not turtle meat. 2. Mint is prohibited for people with physical weakness, cough, or just recovering from serious illness. 3. Mint should not be fried for a long time. It should be boiled or stewed later.