Nourish the skin and moisturize the body | How to make wine-filled poached egg and pumpkin dumpling soup

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  1. Steam the pumpkin, peel and pound into pumpkin puree

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  2.Add glutinous rice flour, pound it into floc, and knead it into a ball by hand (different brands of glutinous rice flour have different water absorption.Please do not pour it all at once, add it slowly until it forms a ball and feels slightly moist)

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  3.Shape the kneaded dough into a long strip

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  4.Cut into small pieces of about 10 grams each

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  5.Use your palms to roll into small balls

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  6. Make the remaining ones in turn, lay them flat and freeze them, then put them in a plastic bag and freeze them, and eat them as you go (if you have fillings at home, you can wrap them into pumpkin glutinous rice balls)

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  7. Boil the water in the pot, turn down the heat, and use chopsticks to stir clockwise in the pot to form a vortex.Crack the raw eggs into a small bowl first, then hold the edge of the bowl against the water, quickly pour it into the whirlpool in the pot, cover the pot immediately, simmer for 3 minutes, take it out and set aside

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  8.Put the pumpkin balls into the pot and bring to a boil

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  9.After the water boils, add two spoons of fermented rice wine and stir q

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  10.Then add rock sugar and wolfberry to taste.When the water boils again and the pumpkin balls float to the surface, turn off the heat and serve out

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  11.This delicacy is not only very beautiful, but also sweet and delicious! Eating it once will make you want to eat it next time!