桂花酒酿汤圆 Sweet Osmanthus Jiuniang Tang Yuan
(2016-12-22 09:57:02)
标签:
素食汤圆糖水甜汤酒酿 |
分类: 糖水小点 |
1. 把糯米粉和温水和成一个软粉团后把粉团分成两半。在一半的粉团里加入半勺的红糟揉成粉红色的粉团。
2. 把粉团分成小份揉成小丸子,也可以两色混合做成混色的。
3. 在一口锅里把半锅水煮滚,加入冰糖/糖调味后加入桂花煮一会儿。
4. 用另一口小锅煮滚半锅水把汤圆入锅煮至浮在水面就熟了。
5. 把鸡蛋打散,把桂花糖水用个汤勺快速把滚热的糖水搅圈圈,把鸡蛋慢慢倒入成蛋花后把汤圆捞出加入桂花糖水里,熄火加入酒酿/醪糟趁热吃。
1. Knead the flour with warm water to form a soft dough, cover with clean cloth.
2. Divide the dough
in half, add half tsp of
3. Bring a half pot of water to boil, add some brown sugar/sugar/rock sugar. Add the dried Osmanthus in to cook for 2-3 minutes.
4. In another pot,
bring a half pot of water to boil, drop the rice balls into the
water and cook for 3-5 minutes or until the rice balls started
floating on water.
5. Lightly beat the egg, just a spatula to stir the Osmanthus syrup in circular motions to form swirls, with the help of a fork, drips egg into the syrup to make egg drops.
6. Take the cooked rice balls out and place into the syrup, add 3 tbsp of Jiuniang into the soup, serve warm.
欢迎到我的英文博客玩--
http://www.echoskitchen.com/2016/12/sweet-osmanthus-jiuniang-tang-yuan.html