Osmanthus Red Date Rice Wine Soup

Osmanthus Red Date Rice Wine Soup

1. Prepare the rice wine in advance, then add 5 grams of corn starch and 20 grams of sweet-scented osmanthus sugar to a bowl for later use. Wash the red dates and set aside.

2. Wash the pot and add 800 grams of water

3. Next, pour the rice wine into the pot about two hundred grams.

4. Cut the red dates into small pieces until they are used on the chopping board, and remove the core to save the meat.

5. Pour the chopped jujube into the pot, then boil it on high heat for five minutes. (Water billing time)

6. In the process of cooking the rice wine, we add the cornstarch we just prepared to the right amount of water.

7. Then use chopsticks to stir well and adjust into gorgon juice.

8. After cooking the soup in the pot for five minutes, pour the sweet-scented osmanthus sugar into the pot and stir evenly with a spoon.

9. Finally, slowly pour the adjusted gorgon juice into the pot, stirring while pouring the gorgon juice, so as not to paste the pot. Then boil the soup and serve.

10. Finished picture

Tips:

The key point: When dipping the soup, you must grasp the viscosity of the soup, the medium is the best! So when you pour in the soup, you should slowly pour it in. Stirring while pouring depends on the consistency of the soup.