Kumquat glutinous rice cake soup
Overview
I continued to cook and eat the remaining glutinous rice cakes, this time with kumquats. The cooked kumquats had an average taste, but the soup had a strong orange aroma, was sweet and delicious, and paired with the soft and glutinous glutinous rice cakes, a lunch was as simple as that.
Tags
Ingredients
Steps
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Prepare materials.
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Cut the kumquat vertically into several slices and scoop out the seeds.
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Put an appropriate amount of water, kumquats and rock sugar in the pot.
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When the rock sugar gradually dissolves, the aroma of kumquats wafts out, and the soup turns light yellow, add the halved glutinous rice cakes.
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Cook until the glutinous rice cake becomes soft and fragrant, then serve.
