Soft and glutinous and sweet wine-stuffed red bean balls, one bowl at a time is not enough to eat, a beautiful and nutritious dessert

Today I will share with you the practice of stuffing balls with red bean wine, red beans can be soaked one night in advance, cooked faster, red beans are boiled to a soft and soft state of sand, plus glutinous rice flour made of small balls soft and glutinous Q bomb, after putting into the wine, the soup also has a faint aroma of wine, these flavors are mixed together, very perfect, whether the good red bean wine stuffed balls are eaten hot or chilled, the taste is very good, Friends who like it can try it!

【Ingredients】200g of wine, 200g of red beans, 50g of rock sugar, 150g of glutinous rice flour, 20g of starch, appropriate amount of dried osmanthus;

【Directions】

Soak 200g of red beans one night in advance, soak until the red beans fully absorb the water, and then wash them well;

Pour the soaked and cleaned 200g red beans into the pot, add 50g of rock sugar, 800ml of water, and turn on the high-pressure simmering mode;

When stewing, you can come to knead the small balls, slowly add 100g of warm water to 150g of glutinous rice flour, stir into a flocculent, knead into a soft and hard dough, take a small piece of dough, put it on your hands to knead the round, and put the chubby balls aside for later use; You can make more at one time, store it in the refrigerator, and take it out and use it directly when you use it;

After stewing, the red beans are soft and rotten, and you can press them again with a spoon to press out the red bean paste;

In another pot, add small balls after the water in the pot boils, stir gently to avoid sticking to the pot, and wait for the water in the pot to boil again;

The balls just floated on the surface, at this time it was almost 8 minutes cooked, add the boiled red bean paste, stir well, boil the water in the pot again and then add 150g of sweet wine, sweet wine does not need to be boiled for too long, in case of loss of nutrients, boiling is OK;

20g starch plus 30g of water, stir into starch water, finally pour in starch water, stir evenly, the healing wine-stuffed red bean dumplings are out of the pot, sprinkle with some dried osmanthus, the aroma is charming, and it is better to drink after being chilled in summer;

Summary of the practice of making red bean balls in wine:

1. Red beans can be boiled a little more at a time, packed and frozen in the refrigerator, and taken out and used directly when you want to eat;

2. If you don't want to rub the balls yourself, you can buy ready-made, diligent friends can make various flavors of balls, such as: pumpkin, purple potato, sweet potato, etc.;