Sour noodles
By VicentaLakin
The sorghum, which was made before the spring season, was considered to be a sorghum, and made a bun, which didn't taste too sorghum, but rather a little sticky, and then read the introductions, which could be used to wrap soup and bean buns, so let's try the soup。
Recipe Recommendations
- glutinous sorghum noodles appropriate amount
- red bean appropriate amount
- red dates appropriate amount
- purple potato a little
- Hawthorn cake a little
- sweetening
- cook
- an hour
- ordinary
Steps for Sour noodles
1
The red beans, the red dates are cleaned, soaked, immersed in the pan 12 hours later, the red dates go to the kernel and make a spare2
Potato evaporates, with an order of 2:1 in mountain cakes and a dye in mud3
A third of the total amount of the sorghum is taken first, the surface is burned with open water, the face is burned into thin paste, then the flour is added to the surface, living as a soft and hard-wired face, covering the silt membrane with a soft and looseness4
Pick up a nice piece of pasta and press it in your hand5
Put on the mashed potatoes6
Roll it up7
A ball again8
Squeeze the nest9
Fill in the red dates10
It's full11
Four12
The water doesn't come in before the boiler, the soup is round, the little fire is boiled, the water seems to be boiling13
DoneSour noodles Make Tips
It's a good taste, the sorghum is not very sticky, but it's a little salsa, and the red bean dates are not overpressed too much, and a little red bean particles are preserved。