Sydney Rice Cake Brown Sugar and Wine Stuffed Soup

Name: Sydney Rice Cake Brown Sugar and Wine Stuffed Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Sydney; 20g brown sugar; 200g Fermented rice; 200g Rice cake slices; 50g Fresh blueberries; 10g starch

by Moonlight's small kitchen

4.6 (1)

Favorite

4

Difficulty

Normal

Time

15m

Serving

3

It is recommended to invigorate the liver in spring and eat more sweets. It is good for health and nourishing. I can’t go out recently, and I still have the ingredients I bought before. I made a pot of sweet soup for my family to drink. The taste is not too good. , It will light up as soon as it is out of the pot...

Ingredients

Sydney Rice Cake Brown Sugar and Wine Stuffed Soup

1. First prepare all the ingredients, and take out the rice cake slices in advance to thaw.

2. After washing the Sydney pear, cut it into small pieces with a knife. If you don't like the skin, you can remove the pear skin.

3. Pour the right amount of water into the pot and put the fermented rice first.

4. After the fire is boiled, skim the foam on the surface.

5. Continue to cook for about 10 minutes, then add the diced pears.

6. Cook the pear over medium heat until the pear is ripe. Add the rice cake slices and continue to simmer until the rice cake slices become soft.

7. Add brown sugar at this time.

8. After all the brown sugar has melted.

9. Add the starch that has been melted in advance to thicken it.

10. Boil on high heat until the soup is thick in the pot.

11. Add fresh blueberries and cook for 1 minute, then turn off the heat.

Tips:
If there is no brown sugar, you can use brown sugar instead, and secondly, you can use rock sugar instead. Sydney can be replaced with other fruits...