Pink soup
By VicentaLakin
They're all made of natural pigments, eating comfort. Each colour has very little use, so the four-colour soup skin doesn't taste much, but it only distinguishes between internal and visual beauty. White (old - fresh meat), red (red chords - soy sauce), green (plain - black sesame) and yellow (pumpkin - cinnamon) individuals prefer soft, sticky, pure water grinding rice powder, which, if you want to add sticky rice powder, can be a percentage of millet powder 5: sticky rice powder 1. Leather: 600 g of rice powdered water, 360 g of hot water at 60°C, approximately 1/8 spoons (not exceeding one quarter of spoons) of radial powder, 120 g of pumpkin soup, 2 drops of plaque: Some 120 - 180 grams of meat, 120 - 180 grams of beans, 120 - 180 grams of sesame, 120 - 180 grams of chestnuts, 120 - 180 grams of tools: kitchen scales, 12 per four colours (48 total)
Recipe Recommendations
- water milled glutinous rice flour 600g
- ground meat
- bean paste
- sesame stuffing
- chestnut paste
- red rice flour small amount
- pumpkin soup 120 grams
- berangine 2 drops
Steps for Pink soup
1
First, white/fresh meat (adjusted for personal preferences): meat + wine + salt + raw red / soy sand: homemade red bean sand + sugared pig oil but green / sesame: current sesame powder 2 + sugar 2 + corroded pig oil 1 yellow / chestnut + cinnamon
2
Each of these materials is squeezed into 12 clusters with a small spoon or hand, each of which is suitable for approximately 10-15 grams. For those who are not very good at packing soup, it is easier to put a ball in the fridge as fast as it is hard (not to stick it in)。
3
Natural colours can be chosen according to personal preferences: red chorus powder, tea powder, cocoa powder; mashed carrot mud, mashed pumpkin mud, mashed potato mashed mashed mackerel; cuisine juice, purple blue juice, etc. (because the pumpkins are colourably coloured and therefore only light powdered with soup cooked with pumpkins) is intended for the other two colours. I'm not sure
4
150 grams of water grinding rice powder, adding 120 grams of hot water not less than 60°C. (60 degrees of hotter hot water) It is recommended that each blunder should not be too large, as the rice mill is not easy to dry after cold. Or you can do it in batches. 10-15 bags per bag, next batch。
5
Scratch it around and rub it with your hands. (As it gets hotter, it's stickier, but it's easier to dry up if it's too cold. Therefore, once a group is formed, it is recommended that each round of soup be taken to a small group to keep the large noodles as wet and warm as possible)
6
For powder-based natural colours, it takes a long time to smooth the colour. You can melt appropriate powder into hot water first. It's not necessarily fully dissolved. It's normal
7
The pigments of light powdered soup are rarely used, and it is desirable to add them, if not certain, a little bit. (The powdered pigmentation opens with very little amount of water and joins the noodle, and if it looks too wet, then add some thorium powder) until it is satisfactory. Note: With the exception of scavengers, the cooking colour will be a little deeper, especially the powdered pigment, not too heavy。
8
When the noodles were swung, about 20 grams of small noodles were removed to make soup round. When the weather is colder, the next small noodle is removed at each completion in order to keep the large noodle wet. When it is hot, it can be divided into 12 small groups。
9
Pump-tip method 1: When a ball is swung, a half-round shell hole is poked in the middle with a finger, the packaging is wrapped, the mouth is closed and rounded. (Putting with chopsticks so as to avoid hand touching on the skin) Plumb method II: adhesive with extra-measure rice powder on the panel and scepter, crushing the flat skin to wrap the material, closing the mouth and rounding it。
10
If you need to save it, roll the packs of tunics onto a layer of platinum powder (unutilized). Frozen flat into the fridge and no stacking is recommended until the freeze is solid。
11
When eating, the pot should be boiled open and the water should be slightly more. Slip the soup round into the water-rolling pot and push it with a spoon. When the fire boils, it turns into a little fire. The water rolls back with some cold water, keeping the temperature around 90°C. After about two or three rolls, the soup floats, and you can get it out。Pink soup Make Tips
Leather: Water grinding rice powder 600 grams, 60°C hot water 360 grams, red chorus powder approximately 1/8 spoons (not exceeding 1/4 spoons), pumpkin soup 120 grams, selenium two drops of pie: meat plasters approximately 120 - 180 grams, beans sands about 120 - 180 grams, sesame pies about 120 - 180 grams, chestnuts about 120 - 180 grams: kitchen scales, scepters: 12 in four colours (total 48)