Dietary Fiber: Purple Sweet Potato Gourd Round
1.
Peel the pumpkin, wash, and cut into small pieces; it is easier to cut the pumpkin as small as possible, steam it, or microwave it;
2.
Put the pumpkin in the bowl, cover with plastic wrap, pierce some holes with toothpicks, and heat for 4 minutes;
3.
Press the pumpkin into pumpkin puree;
4.
Put an appropriate amount of glutinous rice flour into the pumpkin puree. It is best to add glutinous rice flour in small amounts. Do not pour it into the pumpkin puree at once;
5.
Stir the pumpkin puree with glutinous rice flour evenly to form a non-sticky dough;
6.
Knead the pumpkin glutinous rice ball into small balls like glutinous rice balls;
7.
Peel the purple sweet potato, wash, and cut into diced purple sweet potato;
8.
Pour clean water into the boiling pot and bring to a boil, put the diced purple sweet potato into the boiling pot, turn to a low heat and cook for 20 minutes;
9.
Boil water in another pot, boil the water, add small balls and cook until it floats;
10.
Put the purple sweet potato in a bowl, put the cooked pumpkin garden on the noodles, add a little ginger juice, and mix well!
Tips:
1. The amount of glutinous rice flour depends on the humidity of the pumpkin puree, until the dough does not stick to your hands;
2. Separately boil the purple sweet potato and the small pumpkin to avoid being dyed purple and the finished product is unsightly;
3. Add a little ginger juice to make the sweet soup taste better, and it can be omitted if there is no ginger juice;
