How to make glutinous rice balls with rice wine and eggs

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  1.Prepare ingredients (there are many kinds in Jiuniang supermarket)

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  2.First make small glutinous rice balls.Add a small amount of water to the glutinous rice flour and stir it into flocculation with chopsticks (add a small amount of water, do not add more if it is not enough to avoid adding too much)

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  3.Knead it into a smooth dough with your hands (just don’t touch your hands or the bowl)

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  4.Take a small amount and roll it into a round shape (try to make it smaller and even in size).The camera is a little close when taking pictures, and the glutinous rice balls look not small.

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  5. Cover the plate with a piece of oil-absorbing paper, and place the glutinous rice balls on it one after another ( This way it won’t stick to the plate and the shape of the dumplings can be preserved)

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  6. Soak wolfberry in advance, Crack the eggs into a clean bowl, stir them a few times with chopsticks and set aside

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  7.Put in the pot Pour in two bowls of water (for two people), add a little salt, and bring to a boil over high heat (put salt in a non-stick pan with glutinous rice balls)

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  8.After the water boils, add the glutinous rice balls

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  9. Cook over high heat until Just make all the glutinous rice balls float.

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  10.Add the fermented glutinous rice at this time (the fermented fermented wine should not be cooked too early) Add it, it will become sour if cooked for a long time)

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  11. After the water boils again, pour in the egg liquid ( The egg liquid is poured in a circle around the pot, not all at once.The appearance of the egg drop depends on the action of pouring the egg liquid)

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  12.Be sure to turn off the heat at this time, use a spatula to gently push the poured egg drop, then add wolfberry and white sugar, and push it twice gently

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  13.Beautiful fermented glutinous rice balls with eggs are ready



14.If you don’t have wolfberry, you can leave it out