When I was a child, during the days when my grandmother lived at my grandmother's house on Nanjing Road in Shanghai, I liked to hear the phrase at the mouth of the alley: osmanthus red bean soup, spiced bean tea leaves and eggs. Soft and sweet, every sentence into the heart, accompanied by how much time to look up. After many years, the soul has never dreamed. I miss the osmanthus flowers overflowing with lips and teeth.
It is another year of August laurel flowers fragrant city, thick memories involve thoughts, autumn afternoon tea time, need such a osmanthus wine stuffed red bean soup to match.
After the red beans are removed and washed, they are soaked in water for half a day to make the red beans soak.
Put the red beans in a pot, add 2000 grams of water and bring to a boil over high heat
Put the red beans in a pot, add 2000 grams of water, bring to a boil over high heat, reduce the heat and simmer for about 3 hours until the red beans are crispy.
Bring the water to a boil, add the glutinous rice balls and cook until transparent.
Overly cool boiling water so it doesn't stick together.
Add the lotus flour and cool water to stir and set aside.
Boiled red bean soup with sake stuffing, round seeds.
When the water comes to a boil, pour in the lotus powder until it is viscous.
Sprinkled with osmanthus flowers, the fragrant osmanthus red bean wine stuffed dumpling soup is ready.
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