Kumquat dumplings and rice wine soup
Ingredients
- Kumquat 8 pieces
- Wine Rice 200g
- Yuanzi 250 grams
- Cranberry 10 pieces
- White sugar 20 grams
- Starch 10g
Steps
1. First, prepare all the ingredients. I made the dumplings in advance and put them in the freezer for storage. It is very convenient to eat as you go.
2. Wash the kumquats, cut them into thin slices with a knife and remove the cores. Add a little water to dissolve the starch and set aside.
3. Pour an appropriate amount of water into the pot and boil it, then add the thawed dumplings first.
4. After boiling over high heat, stir evenly with a spoon.
5. Cover the pressure cooker and cook over medium heat for about 5 minutes.
6. See Mariko become transparent and all floating on the water.
7. Add the wine at this time.
8. After boiling over high heat, skim off the floating residue.
9. After boiling over high heat, add kumquat slices.
10. Add sugar to taste. If you don’t like sugar, you can replace it with sugar.Rock sugar or xylitol.
11. Continue to cook over medium heat until the kumquats become transparent and all the sugar is dissolved.
12. At this time, add water starch to thicken.
13. Continue to cook over high heat until the soup becomes thicker and thicker.
14. Add cranberries to the pot.
15. Bring to a boil and then turn off the heat.
16. It tastes sour and sweet. Drinking a bowl of it will warm your heart, stomach and comfort.
17. Beautiful balls made into flowers are more appetizing, my baby’s favorite.
18. Finished Product 1
Tips
- If you don’t have fresh cranberries, you can replace them with dried cranberries or other fruits you like. You can use bought marzipan instead. …
