1. 1 beetroot (150g) peeled and cut into small pieces.
2. Put it in a mixer, pour in half a bowl of water and beat into a juice.
3. Filter to remove the residue and leave the juice.
4. Take 200 grams of glutinous rice flour, slowly pour in the beet juice, and knead it into a red dough. (I used about 180 grams of juice. The water absorption of different brands of glutinous rice flour is different. The water should be added slowly.)
5. 50g spinach leaves, wash and cut.
6. Put it in a mixer, pour in half a bowl of water and beat into a juice.
7. Filter the juice.
8. Slowly pour into 200 grams of glutinous rice flour and knead it into a green dough. (About 180 grams of spinach juice was used.)
9. About 170 grams of water is slowly poured into 200 grams of glutinous rice flour and knead into a white dough.
10. Knead each dough into small dumplings of about 5-6 grams each without filling. (First rub the white one, then rub the green one, and finally rub the red one, so you don’t need to wash your hands frequently. 😄)
11. Soak the mushrooms.
12. Cut in half.
13. Wash the dried shrimps and scallops, soak them in water to soften them, and keep the water for use.
14. Peel the white radish and cut into thick strips.
15. Cut Chinese cabbage into small pieces and wash.
16. Sliced bacon salami.
17. Fish cake slices
18. Peel and shred shallots
19. Peel and slice ginger.
20. Defrost the shrimps and marinate for 10 minutes with cooking wine and cornstarch.
21. Heat the pan, sauté the ginger and shallots until fragrant.
22. Stir-fry the dried shrimps and scallops for a delicious flavor.
23. Stir-fry the bacon and shiitake mushrooms.
24. Add the radishes and stir well, add the water used for soaking dried shrimps and some water to boil.
25. Add Chinese cabbage and cook until soft, add shrimps to cook, and season with salt.
26. While cooking the side dishes, take another pot and bring the water to a boil.
27. Bring the dumplings to a boil.
28. The glutinous rice balls are cooked until they all rise.
29. Add the glutinous rice balls to the side dishes and cook.
30. The soup is delicious and the glutinous rice balls are soft and smooth.
