Pumpkin beans and soup
By VicentaLakin
This spring has been home for over 10 days because of a sudden outbreak, and it has been a tradition for us in the South for many years to share our family's wishes for peace, but what can we do if we don't leave for a special time? In fact, Thong can do it at home, and it's not as simple as everyone thought; I'm here today to teach people how to make hand-made soup at home, and it's almost midnight, so I don't have time to leave, and I'll teach you how to pack soup at home, two more steps, smooth and soft, and very simple。
Recipe Recommendations
- glutinous rice flour 500 grams
- pumpkin puree 290 grams
- room temperature water 110 grams
- red bean paste appropriate amount
- sweetening
- cook
- three-quarters of an hour
- ordinary
Steps for Pumpkin beans and soup
1
Pumpkin was fertilized with rice the first night, and this morning it saved us time。
2
Scrambling out of the pumpkin mud in the microwave for two minutes, mixing in granule form with chopsticks while the heat pours into the rice powder, and adding 110 grams of hot water in turn, depending on the dry wetness of the dough, to the same level。
3
He then rubbed his hand untamed and put a lid on it for 20 minutes。
4
This is when the red bean sand, which is ready, is torn into little bean sandballs。
5
Take out the good pasta, rub it hard, and it becomes smooth and soft。
6
They then grow strips, cut into balanced formulations, and cover the film in order to prevent a loss of water from the face。
7
Take a small agent and press it in a small nest and put a soybean sandball in the middle。
8
Close your mouth and squeeze the seal and swung it into a ball
9
They are packed and placed directly in a plate, which is not bound by oil and dry powder。
10
The water in the pot is opened to the soup round, and the spoon pushes the soup round forward to prevent the sticky bottom。
11
Cover the lid and boil it until it boils and cools the water。
12
When it all floats, the soup is ripe。
13
A nice, delicious pumpkin soybean round is made, with soup in the bowl。
14
It's smooth and round, it's big and it's not broken。
15
IT'S NOT GREASY, IT'S NOT STICKY, IT'S DELICIOUS。Pumpkin beans and soup Make Tips
ONE, ROUND OF SOUP: IT CAN BE USED EITHER TO OPEN WATER AND FACE OR TO USE COLD WATER; TONICS MADE FROM WATER AND FACE, WITH SOFT Q BULLETS NOT STICKY TEETH; WITH COLD WATER AND FACE, WRAPPED SOUP IS SMOOTH AND CHEWING IS STRONG ENOUGH TO BE HUNGRY; WHICH ONE PREFERS IT. THE RATIO OF FLOUR TO WATER IS USUALLY BEST AT AROUND 1:0.8 WITH 100 GRAMS OF FLOUR ADDED TO ABOUT 80 GRAMS OF LIQUID; IN ADDITION, PUMPKIN VARIETIES AND FLOUR BRANDS VARY IN AMOUNT OF WATER AND ARE SUBJECT TO SUB-ENTRY. THE 3RD AND GOOD NOODLES MUST NOT BE PACKED IMMEDIATELY; BECAUSE THE SURFACE IS ALREADY IN A GROUP, IT IS NOT DRY ENOUGH TO BE WET ENOUGH, AND IF IT IS PACKED IMMEDIATELY, THE PASTA IS NOT EXTENDED SO WELL, IT WILL BE EASY FOR THE STICKY HANDS TO BREAK. THE RIGHT WAY TO DO THIS IS TO PUT A LID ON THE LID OF THE COVERED, FOR 20 MINUTES, SO THAT THE FLOUR IS FULLY WATERED, THE FLOUR IS WET ENOUGH TO EXTEND, AND THEN RUB IT HARD ON THE BOARD, AND IT QUICKLY BECOMES SMOOTH AND SOFT, AND THE BOUQUETS ARE BIG AND SMOOTH, AS IF THEY WERE BOUGHT OUTSIDE。