Black sesame soup
By VicentaLakin
BLACK SESAME CONTAINS LARGE AMOUNTS OF FAT AND PROTEIN, AS WELL AS NUTRIENTS SUCH AS SUGAR, VITAMIN A, VITAMIN E, EGG PHOSPHORUS, CALCIUM, IRON AND CHROMIUM. A HEALTHY STOMACH, A HEALTHY LIVER AND A BOOST TO ERYTHROCYTE GROWTH CAN ALSO INCREASE THE BODY ' S MELANOL AND FACILITATE HAIR GROWTH. IT'S STICKY. BABIES UNDER 2 EAT ONLY SESAME PLATINUM. ALL RIGHT, SO THE GRAPEFRUIT SNACK IS, LIKE, A SESAME PUDDLE。
Recipe Recommendations
- glutinous rice flour 250g
- warm water 200g
- cooked black sesame seeds 200g
- lard
- sugar 75g
- sweetening
- cook
- ten minutes
- simple
Steps for Black sesame soup
1
The first step is to make a pot, and we're going to mix the fried black sesame with the sugar. This is done in order to prevent the fast grinding of black sesames from occurring so quickly) and the grinding of the pouring machine。
2
Smuggle into pig oil or butter or vegetable oil evenly; make a special fragrance and take two bites. And a nice black sesame refrigerator freezes for half an hour
3
Then the rice powder warms the water and makes the noodles. The hot water is hotter, mixed with chopsticks。
4
And the nice ones are soft, flexible and stretchy. "If you use warm or cold water, and a good pasta breaks, it's not sticky, it's hard to make shape, there's a little trick to fix."
5
dressed lasagna, small agents divided into equal quantities, rice flounders of 18g, black sesame ball of 12g (9:6 plating ratio, according to 11:8)。
6
Scramble a little piece of rice in the palm of the palm, crush a little nest with a thumb on the top of the ball, put it in the sesame pap, put it in the thumb and index finger mouths, spin it down slowly, and smooth it down gently
7
When it's all packed, it's done much more at a time. The freezer is kept, and it's sealed。
8
It's boiling, and it's covered with soup, and it's boiled until it floats。
9
It smells so good, it can't stop one after another, but... it's so greasy to eatBlack sesame soup Make Tips
If you use warm or cold water, the dough will crumble easily, lack stickiness, and be difficult to shape. Take about 1/4 of the large dough ball, put it in a pot, bring to a boil, and cook until done. Tear the remaining large dough into pieces, add the cooked small dough, and knead them together until uniform. The final dough will be soft, elastic, and stretchable. I have tried this method when making another type of small tangyuan. My WeChat official account is yzmmfood, where I share daily homemade nutritious meals for babies. I hope to learn and share with you.