Pumpkin meatballs
By VicentaLakin
Recipe Recommendations
- glutinous rice flour 100g
- pumpkin puree 2 tablespoons
- milk powder appropriate amount
Steps for Pumpkin meatballs
1
2 spoonfuls of pumpkin puree were used, and a proper amount of glutinous rice flour was added (the picture shows estimated to be about 2 taels). You can add some milk powder to the glutinous rice flour. If it is thin, add some glutinous rice flour, and don't make too much pumpkin puree at first.
2
It takes a few minutes to form a team.
3
Cut into sections, make them into strips, then cut into small pieces, and rub them into balls.
4
The many meatballs made from two spoonfuls of pumpkin puree are laid flat in a plastic box and placed in the freezer for freezing overnight.
5
This is a two-color meatball made one time.
6
After freezing, the meatballs can easily be separated from the container and then placed in a box for freezing and preservation. Take out some when eating, preferably within a week.
7
Small meatballs are served with rice wine, and you will never get tired of eating them ~