Black sesame soup
By VicentaLakin
BLACK SESAME IS A PRECIOUS COMMODITY, CONTAINING MANY HUMAN ESSENTIAL AMINO ACIDS, WHICH ACCELERATE THE METABOLIC FUNCTION OF HUMANS WITH THE PARTICIPATION OF VITAMIN E AND VITAMIN B1, IRON AND VITAMIN E CONTAINED IN BLACK SESAME ARE IMPORTANT INGREDIENTS FOR THE PREVENTION OF ANAEMIA, THE ACTIVATION OF BRAIN CELLS AND THE ELIMINATION OF VASCULAR CHOLESTEROL, AND FAT IS MOSTLY UNSATURATED FATTY ACID, WITH THE EFFECT OF INCREASING LONGEVITY. BLACK SESAME CAN ALSO BE SKIN-SKINNED, HAIRY, BRAIN-SMART, HEALTH-CARE FOOD FOR OLD PEOPLE AND WOMEN, AND IT'S NEVER FAT
Recipe Recommendations
- glutinous rice flour 500 grams
- black sesame 200 grams
- white sugar appropriate amount
- sweetening
- cook
- three-quarters of an hour
- simple
Steps for Black sesame soup
1
Black sesame is first cooked and then grinded to powder with a mixer or a cuisine machine。
2
Smelt sugar into black sesame, spare。
3
The rice powder is mixed with 60-70 degrees of hot water, which is covered with flour。
4
Scratch it with your hands, round it up, make it a nest, and add a proper amount of black sesame。
5
Slip the openings slowly and round them。
6
500 grams of rice powder made 18 taels。
7
Put more water in the pot, pour soup, boil it, push it with a spoon's back, see if it's all floating and then boil it。
8
The soup is so full。Black sesame soup Make Tips
1. The white sugar in the filling can be added according to your needs, and add more sweet ones if you like.
2. The dough should be kneaded to be moderately soft and soft, and it can be softer. It will easily crack when it is too hard for filling. The glutinous rice dough will harden when it cools. You can knead it again, or rub it with hot water with your hands to make it softer.
3. When cooking glutinous rice balls, see that all the glutinous rice balls float from the bottom of the pot and bulge slightly before cooking.
2. The dough should be kneaded to be moderately soft and soft, and it can be softer. It will easily crack when it is too hard for filling. The glutinous rice dough will harden when it cools. You can knead it again, or rub it with hot water with your hands to make it softer.
3. When cooking glutinous rice balls, see that all the glutinous rice balls float from the bottom of the pot and bulge slightly before cooking.