1. Prepare a few fresh purple sweet potatoes, wash them and remove the skin
2. Cut into thick pieces and steam them in a pot over high heat
3. Prepare the right amount of glutinous rice flour. There are two ways to do it today, so more glutinous rice flour
4. Add appropriate amount of warm water and knead by hand to form a smooth dough
5. The steamed purple sweet potato is pressed into a puree with a spoon, and then kneaded with the other half of the glutinous rice flour into a purple sweet potato dough
6. Sprinkle a little glutinous rice flour on a board, knead the purple sweet potato dough into even little balls
7. Bring an appropriate amount of water to a boil in a pot, add an appropriate amount of rock sugar, add the rubbed purple sweet potato balls and cook until they are eighty mature
8. Add the fermented rice and cook it for four or five minutes
9. Stir an egg and pour it evenly into the pot. [Remember at this time, it must be on a low heat. Don’t stir the egg immediately after it’s in the pot.]
10. When it’s shaped into egg flowers like this, it’s okay. Otherwise, the soup in the whole pot will be mashed, which is a bit unfavorable.
11. Pour in appropriate amount of tapioca flour to thicken
12. Cook for another minute and you can get out of the pot
13. Let’s start another method. The purple sweet potato crystal glutinous rice balls and purple sweet potato dough are rolled into purple sweet potato balls that are one size smaller than the glutinous rice balls.
14. Take the white dough, knead it and squash it, put in the freshly kneaded purple sweet potato ball [make it as thin as possible and wait for the color to develop]
15. Wrap it well, round it, if you do more, cover it with plastic wrap to prevent it from drying out
16. Bring water to a boil in the pot, put in an appropriate amount of rock sugar, and put in the prepared dumplings
17. After boiling on medium heat, add a small bowl of cold water and continue to cook until the glutinous rice balls float up and start to develop color
18. Turn off the heat and simmer for six or seven minutes, so that the color becomes more and more beautiful and super transparent...
19.
After cooking, I threw the Yuanzi into the fermented rice soup, haha
Life is alive, but short for a hundred years. Time is quiet, heart, always smile warmly; don’t imagine, don’t expect, live every today, let the life be simple and beautiful; good, keep in the bottom of my heart; regret, let the wind go away. Live in the moment, do it and cherish it.
20. Sprinkle a little dried osmanthus or sweet-scented osmanthus honey when eating it is more delicious
21. In fact, white Yuanzi is also okay, but I think the purple sweet potato is more attractive. Of course, the other pumpkins are fine...
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