When the leaves are yellow-
Just right for a little warm sweet and sour taste.
Stomach warming and ready for autumn fat
|An eighth or a quarter.|
glutinous rice flour
autumn pear (pear)
How to Make Autumn Pears and Pumpkin Wine Stuffed with Small Dumplings [Homemade Version]
First, heat the peeled and thinly sliced squash through water.
It’s usually fully cooked when ordered four times in water.
Drain off the excess water.
Then take a small spoon and press the pumpkin all the way to the top.
Then comes the crucial step, adding glutinous rice flour to the pumpkin puree.
Slowly keep adding.
Until the whole state of the powder ball becomes flocculent.
Then you can knead the small rounds.
I can only knead it into small rounds of different sizes.
Just add a little glutinous rice flour to the bowl to prevent sticking.
It’s the finished product as shown above!
It looks glutinous.
Boil the water, put all the little rounds in, and wait for the little rounds to come up…
Then wait for the little rounds to float up plus the chopped chunks of autumn pear.
Then fill with a few spoonfuls of sake (which we also call rice wine).
Again wait for the water to boil.
When all the little rounds have emerged from the pot, you can serve them!
Finish with a sprinkling of sugar for a little sweetness.
It’s totally okay!
It’s warm in the stomach and the little rounds are glutinous-
Wine can be moderately less add a little, it is a little sour.
The final sugar is not limited to icing sugar or white sugar, both can be da-da-da.