|Glutinous rice flour||120g|
|time consuming||Twenty minutes|
First come to the red jujube nucleation, teach you a small method, is to use a straw gently poke, you can put out the red jujube nucleus, very convenient.
Remove the core of the jujube and add water to soak, wash off the surface of the floating.
Boil clear water in a pot, slowly pour it into the glutinous rice flour, stirring with chopsticks while inverted, so that the glutinous rice flour can fully absorb water.
Then use your hands to make a delicate and smooth dough.
At this time, cut the jujube along the knife. Don’t cut it to the end completely. Just cut one side.
A small glutinous rice dumpling is pulled out and kneaded into a slender cylinder, which is more convenient to put into the jujube.
Then the glutinous rice dumplings are gently wrapped in the jujube, gently kneaded, and each jujube is stuffed with glutinous rice dumplings.
Brush a little oil on the bottom of the steaming pot to prevent the glutinous rice dough from expanding and sticking to the pot.
Then steamed in a steamer for about 10 minutes.
Steamed glutinous rice jujube is very soft and delicious. When the lid of the pot is uncovered, the aroma of red jujube comes with warm water vapor. It’s really very happy in winter.
The glutinous rice jujube is red and white, which is very beautiful. Because the hard core has been removed and the glutinous rice ball has been replaced, we have also given it a special inflammatory name, called “heart is too soft”, which is also the image of real.One mouthful goes on, the first thing to eat is the unique sweet jujube, after chewing slowly, there will be soft glutinous rice teeth, the more delicious it is.
More recipes and videos can focus on my public number: Little Devil Kitchen can also focus on micro-blog: Makaron Little Devil Woman will be released from time to time.