Chinese Wolfberry Rice Cake Soup

by Xiancao'er

4.7 (1)

Favorite

8

Difficulty

Easy

Time

15m

Serving

3

Breakfast is often dry and thin, and fermented rice is often eaten. Most of the time, eggs are simply boiled, and then some glutinous rice flour balls are rubbed together and eaten together. This time I saw rice cakes at home, so I was lazy and cut the rice cakes into small pieces and cooked the rice cakes together. The sweetness of the fermented rice is fused with the fragrance of jasmine, and the egg white is like snowflakes, and the taste is richer.

Ingredients

Chinese Wolfberry Rice Cake Soup

1. Prepare rice cakes, eggs, fermented rice, jasmine, and Chinese wolfberry.

2. Cut the rice cake into pieces, soak the jasmine in warm water, mix the lotus root flour with cold water and set aside.

3. Boil the water in the pot.

4. Pour the rice cakes and bring to a boil.

5. Pour in the eggs and bring to a boil.

6. Pour the fermented rice and bring to a boil.

7. Pour medlar and jasmine (with juice).

8. Pour in lotus root powder juice and boil until transparent.

9. The cooked rice cakes are eaten hot.

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