Stuffed Pumpkin Ball Soup

Name: Stuffed Pumpkin Ball Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g pumpkin; 200g Xiao Yuanzi; 3 pcs crystal sugar; 3 tablespoons Fermented rice

by Wandering stars

4.9 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

3

Pumpkin is the most common melon and fruit on our dinner table. It is sweet in nature and has high medicinal value. It has anti-asthmatic, eyesight, anti-inflammatory and pain-relieving effects. Pumpkin can also prevent pregnancy edema and high blood pressure. Pregnant mothers often eat pumpkin, which not only promotes the development of fetal brain cells and enhances its vitality, but also prevents pregnancy complications such as pregnancy edema and hypertension, promotes blood coagulation and prevents postpartum hemorrhage.

Ingredients

200g Pumpkin
200g Xiao Yuanzi
3 pcs Crystal Sugar

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3 tablespoons Fermented Rice

Stuffed Pumpkin Ball Soup

1. The pumpkin is cut into pieces and steamed, and then pressed into pumpkin puree with a spoon

2. Pour pumpkin puree into the milk pan, add water

3. boiled

4. Put the small round balls after boiling

5. Add rock sugar

6. Cook until the small balls float, add the rice wine, and cook for another two minutes to turn off the heat

Tips:
1. Rice wine is not easy to cook for a long time, and it will not taste good if it becomes sour after cooking for a long time.
2. The pumpkin can also be cooked without steaming, cut into pieces and cook, and then add the small balls to boil together.