Golden autumn festival, as promised, these days to anywhere can smell the fragrance of osmanthus flowers, feel very comfortable, osmanthus is our Ningbo city tree, almost every community, every street, will be planted some, gold laurel silver laurel have, looking at the tree full of osmanthus flowers, smelling thick, thick fragrance, brush friends in the circle of friends in the sunbathing sugar osmanthus photos, year after year, beautiful reincarnation. This season, come a little sweet with osmanthus fragrance, but also a special season, such as osmanthus sugar root, osmanthus sugar rice cake, these two recipes I have done in the previous two years, this year I will share another osmanthus red bean tangyuan.
Tangyuan used to eat only in the New Year, because making glutinous rice flour, also known as soup fruit powder is more troublesome, it is not easy to preserve; the previous pork plate oil sesame filling is also troublesome, now convenient, what things in the supermarket have ready-made, original, purple potato, sesame filling, fruit filling, milk yellow filling, you can choose the taste more than before.
There are some quick-frozen rice balls in the refrigerator at home, in order to be breakfast in the morning, there is time on the weekend, first boil a pot of red bean soup, and then put the cooked tangyuan together, hook a thin mustard, and finally add a spoonful of sugar osmanthus flowers, sweet and sweet, and eat the autumn aroma into the mouth. Because of a different approach, the quick-frozen tangyuan that originally felt that there was no novelty became different again, cooked more than 20 tangyuan, and each family had a bowl and immediately divided it. This Mid-Autumn Festival National Day holiday, are you ready to make something delicious for your family?
【Red bean osmanthus tangyuan】
Ingredients: 30 quick-frozen rice balls (for three), 50 grams of red adzuki beans, 30 grams of brown sugar, 2 tsp of starch
Directions: Step 1: Red adzuki beans are soaked overnight in advance, or soaked for more than 4 hours, and brown sugar is more suitable than white sugar.
Step 2: Soak the soft and washed red adzuki beans and put them in a pressure cooker to simmer softly.
Step 3: Take out the soft red beans stewed in the pressure cooker, and eat as much as you want to eat the frozen rice balls.
Step 4: Bring half a pot of water to a boil, add the rice balls, and gently push away with a spoon to prevent sticking to the bottom.
Step 5: Cook the red bean soup in another pot
Step 6: Add brown sugar to taste, and how much sugar you add depends on the taste of each family.
Step 7: After the red bean soup is boiled, add the water starch mixed with 2 teaspoons of starch
Step 8: The rice balls in the other pot are also cooked, floated up, and found that there are two purple potato dumplings mixed in.
Step 9: Scoop up the cooked rice balls and put them in the red bean soup
Step 10: The rice balls cooked in this way are still white.
If you have sugar osmanthus flowers at home, add a spoonful to taste better, and the sweet red bean osmanthus tangyuan will be ready.
Especially suitable for sweets to eat in autumn, the method is very simple, you can also try it at home.