Rice wine small rice balls, the wine is fragrant, soft and glutinous, sweet, warm your heart and warm your stomach......

Today I would like to share with you a small rice ball with rice wine, the biggest feature of this soup is that it is sweet and delicious, the wine is full of aroma, and the sweetness can be mastered according to the taste of yourself and your family.

Rice wine pearl colored rice balls

100 grams of glutinous rice balls, 400 grams of rice wine, 2 eggs, an appropriate amount of corn starch, an appropriate amount of rock sugar or sugar, a little wolfberry and osmanthus nectar.

Here's how:

First of all, add an appropriate amount of water to a small pot, heat it on the heat, use the time to boil the water, add water to the cornstarch, stir evenly with a spoon and set aside.

Note: Cornstarch is used here to thicken, its function is to make the soup bright and not cloudy, and at the same time, it can also keep the egg whites in a floating state, more beautiful.

Break the egg and separate the egg white from the yolk, here only the egg white, the yolk can be saved for other purposes. Use chopsticks or an egg drawer to beat the egg whites thoroughly.

When the water is boiling, pour the small rice balls into the pot and cook. If it is a regular pot, before the rice balls float, I have to gently push the rice balls with a spoon many times to let the rice balls roll and prevent them from sticking to the pan.

Note: To make rice wine dumplings, try to choose smaller pearl dumplings, the finished product is more beautiful.

The small rice balls float slowly, and there are four types of small rice balls I use: white, purple, yellow and green.

Pour in the rice wine, stir gently with a spoon, wait until the water in the pot boils again, and add sugar or rock sugar to taste.

After the water in the pot boils, remove the floating dust on the top, then add cornstarch water to thicken, stirring while pouring to thicken the soup a little thicker.

Remove the floating dust in the egg white, and then pour the egg white into the pot slowly, while constantly stirring quickly in one direction, so that the egg flowers are flocculent, and the soup in the pot can be turned off after the pot is boiled, and a little wolfberry can be sprinkled to decorate.

Note: If the foam on the egg white is not removed, it will remain on the soup and affect the appearance of the finished product.

Serve a bowl and enjoy it beautifully, and add a little osmanthus nectar to decorate it while enriching the taste, if you like it, try it too.