Sweet potato and rose dumplings

Sweet potato and rose dumplings

Introduction:

"This purple sweet potato and rose stuffed dumpling was made long ago. It seems that it's new year's day. I'm too lazy. I don't like to organize recipes. There's a pile in my computer. I bought rose sauce in Yeshou when I went to Suzhou on November 11 last year, and I brought it back from afar. "

Production steps:

Step 1: peel, clean and slice the purple potato, put it on a plate, steam it in a steamer, grind it into mud, add a little warm water, stir well, add glutinous rice flour and knead it into a smooth dough.

Step 2: take a piece of purple potato dough and knead it by hand.

Step 3: press to form a circular plate.

Step 4: put a small spoon into the rose sauce.

Step 5: wrap up slowly from the periphery.

Step 6: rub into a circle.

Step 7: wrapped dumplings.

Step 8: put proper amount of water into the soup pot and bring to a boil.

Step 9: put the dumplings into the fire to cook.

Step 10: cook well and then put it into a bowl.

Materials required:

Purple potato: 200g

Glutinous rice flour: 200g

Rose sauce: right amount

Warm water: moderate

Note: in addition to the nutritional components of common sweet potato, purple potato is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh most essential nutrients after water, protein, fat, carbohydrate, vitamins and minerals. Anthocyanins are the most direct, effective and safe free radical scavengers found in the scientific community to prevent and treat diseases and maintain human health. Their ability of scavenging free radicals is 20 times that of vitamin C and 50 times that of vitamin E.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet