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  • Chinese dragon Tang Yuan

    1 vote
    Chinese dragon Tang Yuan
    Prep: 9 min Cook: 17 min Servings: 1
    by Weining Wang
    10 recipes
    >
    Cooking is my faith. I wouldn't wait for its coming, just as Elizabeth David. The spirit which had been imparted to my soul by the renowned chefs I met in my grandfather’s kitchen gave me a sense of mission. I kept asking myself. What my ideal is? Where is my vagrant soul? Where is the home of my cooking? Where can I resolve my melancholy? I wandered in the kitchen and yearned for a breakthrough. Through an intense struggle, I decided to leave my grandfather’s kitchen and came back. My mind went peace during the one year's creation of poems. Now I have figured out my goal. Picking up my package, I decide to set out to realize my destination of becoming a creative chef.

    Ingredients

    • 200g glutinous rice floor
    • Salt to taste
    • 2 star Anise
    • 1 Tb vegetable oil
    • 2 Tb Shaoxing wine
    • 2 cups apple juice
    • 3 cups lemon juice
    • 2 Tb olive oil
    • 3 tsp. sugar
    • 1 tsp. Chinese wolfberry, optional
    • 2 cups milk powder

    Directions

    1. Season with vegetable oil, salt, apple juice, lemon juice and olive oil.
    2. Mix the glutinous rice flour with Shaoxing wine, apple juice, sugar and milk powder.
    3. Seasoning: 1 Tb vegetable oil, salt to taste, Chinese wolfberry to taste.
    4. Mix the vegetable oil and the white sugar in a big bowl.
    5. Add the salt, sugar, milk powder and flour. Cook for 5 minutes.
    6. Let’s wait for 20 minutes
    7. Eat!!!

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    Reviews

    • Weining Wang
      Weining Wang
      I love this food!!!

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