Sweet Potato Colored Gnocchi
by The joyful life of pyrotechnics
Favorite
Difficulty
Normal
Time
20m
Serving
2
Tangyuan is a glutinous food that is not easy to digest, so when eating glutinous food, it can be eaten with some foods rich in crude fiber. I planned to cook glutinous rice balls with sweet potatoes this morning. I wanted to steam the sweet potatoes and knead them in flour. It takes time, so cut the sweet potato into small pieces and cook with the glutinous rice balls, so that you can have a beautiful bowl of glutinous rice balls in 20 minutes.
Glutinous rice flour is ground glutinous rice flour, also called glutinous rice flour. We generally call the glutinous rice noodles "lace noodles". Because of the weather, glutinous rice noodles are generally only made in the twelfth lunar month in winter, so it is called waxed noodle. Every year at home, the noodles are made by my mother. Generally, there are five steps of selecting glutinous rice, soaking glutinous rice, grinding rice milk, pressing rice milk, and drying the dried rice milk into slices. The rice milk is usually on the terrace. Expose the whole day, sun during the day, and dew at night. After the cycle of day and night, high temperature and low temperature, dry for a week, put the dried glutinous rice noodles in a cloth bag and store them as you eat them. The glutinous rice balls are more tough and Q-like than the water mushroom glutinous rice balls bought in the supermarket, and they are not so greasy to eat. "
Glutinous rice flour is ground glutinous rice flour, also called glutinous rice flour. We generally call the glutinous rice noodles "lace noodles". Because of the weather, glutinous rice noodles are generally only made in the twelfth lunar month in winter, so it is called waxed noodle. Every year at home, the noodles are made by my mother. Generally, there are five steps of selecting glutinous rice, soaking glutinous rice, grinding rice milk, pressing rice milk, and drying the dried rice milk into slices. The rice milk is usually on the terrace. Expose the whole day, sun during the day, and dew at night. After the cycle of day and night, high temperature and low temperature, dry for a week, put the dried glutinous rice noodles in a cloth bag and store them as you eat them. The glutinous rice balls are more tough and Q-like than the water mushroom glutinous rice balls bought in the supermarket, and they are not so greasy to eat. "
