1. Prepare glutinous rice flour.
2. Wash the wolfberry and soak up the moisture with kitchen paper for later use.
3. Put a little water in a small bowl to melt two spoons of glutinous rice flour.
4. Put an appropriate amount of water in the pot to boil, add a spoonful of cooking oil, pour the melted batter in the small pinch and stir until it is transparent and cooked.
5. Pour the boiled batter into the glutinous rice flour.
6. Knead the glutinous rice flour into a smooth dough.
7. Pull them into small squeezers, press a small nest with your fingers, and put in half a wolfberry.
8. Knead the stuffed small dough smoothly so that the glutinous rice balls are ready (please put the finished small glutinous rice balls in a fresh-keeping bag and put them in the freezer for storage).
9. Prepare half a bowl of fermented rice and an egg.
10. Prepare half a bowl of glutinous rice balls.
11. Put an appropriate amount of water in a pot and bring to a boil, pour in the dumplings and cook for about three minutes.
12. The glutinous rice balls floated and put into the fermented rice.
13. After boiling again, pour in the mixed egg liquid.
14. Turn off the heat in the pan, add in an appropriate amount of brown sugar.
Tips:1. When cooking glutinous rice balls, light up lightly, and be sure to boil the goji berries inside to soften.
2. Use batter and noodles that are cooked and oiled so that the glutinous rice balls will not stick to the soup, and the taste of the glutinous rice balls will be better.
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