Chinese Food
Sponge meatballs for Indian dessert
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Cooking ingredients
Cooking Steps
Step1:Boil milk over medium hea
Step2:Stir in lemon juice and turn off the hea
Step3:Filter and rinse off lemon flavo
Step4:Squeeze dry. Cool for 30 minute
Step5:Make doug
Step6:Make small balls (not too big. The finished product will be twice the original volume
Step7:Boil the water with sugar. Put the small balls in gently. Cover the pot and cook over medium heat for 5 minutes. Stir and cook for 5 minutes. Turn off the heat
Step8:Take it out and let it cool. Enjoy it. I like to add milk after cold storage (personal taste increases sweetness
Step9:Finished produc
Cooking tips:The quantity of milk and lemon juice is not very accurate. Lemon juice only has a little more coagulating effect, and it doesn't matter how much it drips. After that, there will be less dregs in the washing 1 reaction milk. Here's a reminder to use full fat milk. Full fat milk. 2. It's scattered when cooking. It means that there is too much water in the meatball. When squeezing the water, you should use your strength. Then hang it for 30 minutes. Then knead it fully to make the dishes delicious.
