How did the soup garden come about, and how did the soup garden do it?

It's only 5 points, so it's worth buying power! Awesome!

Water milled rice balls.

Ingredients: 1500 grams of fresh water mill powder pressed dry, 1000 grams of Chengsha filling (only 750 grams of fresh meat is used).

Method:1Take 250 grams of water and grind flour, knead it into a dough with an appropriate amount of water, pat it into a cake, put it in a pot when the water is boiling, boil it and remove it, and immerse it in cold water. Then grind 1250 grams of powder with water and put it in the tank, rub it with both hands, and at the same time put the cooked root taken out of the water into the crushed powder grains, knead and mix it into a dough, cover it with a damp cloth, and set aside.

2.According to the amount of kneading (20 per 500 grams), knead the agent into a pot shape, put in the Chengsha filling, and then gradually close the edges, that is, the salty gnocchi.

3.When the water is boiling, put the soup ball into the pot, push it along the edge of the pot with a spoon, when the soup ball comes to the surface, add a little cold water, and cook for another 7 to 8 minutes, when the skin of the soup ball looks dark jade, shiny and cooked.

Teach you how to make glutinous rice balls simple, sweet and delicious.

Go and buy glutinous rice ball noodles (supermarkets, farmers' markets) There are good and dry noodles. If it is dry, use water and, remember to use warm water, about 40 degrees (personal experience)! If you don't grasp the amount well, add water little by little, and dry a little, you can pick it up with your hands, and it is a little drier than the flour used to make steamed buns!

Just buy ready-made glutinous filling. Basically, you can wrap it: 1, break the egg yolk so big and good powder 2, and then press the palm of the hand, press it to half the palm of the size of the almost 3, and then wrap the filling, not too much, just the right 4, carefully put the dough in the palm of the hand up, slowly rub it, if you want to crack, it means that the powder and dry 5, rub the round and boil, boil the water first, and then slowly put down the glutinous rice balls, and wait for all to float up and cook!

Personal opinion! If you don't understand, ask me again, it's not a copy!

Yi Ma glutinous rice balls.

Ingredients: Appropriate amount of glutinous rice, rice, appropriate amount of sugar, sesame paste, picker kernel (crushed), sesame seeds, and chemical lard.

Method:1Mix glutinous rice with rice (5000 grams of glutinous rice can add 1000 grams of rice), soak in water for 1 to 2 days, grind finely, put it in a cloth bag, hang the slurry in the air, and make flour.

2.Mix the sugar, sesame paste, peach kernels, sesame seeds, lard and flour to make a small cube filling and set aside.

3.Add an appropriate amount of cold water to the flour and knead it, take a small piece and pinch it flat, put in the cut filling to seal and knead it round.

4.After boiling the water, add the glutinous rice balls, and the heat should not be too high when cooking. The rice balls float to the surface of the water and take them out after a while.