Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, fruits jiuniang sweet soup酒酿甜汤. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Jiuniang is a sweet, soup- or pudding-like dish in Chinese cuisine. It also known as sweet wine or sweet rice wine. This is what I call my "typical" American breakfast.
Fruits jiuniang sweet soup酒酿甜汤 is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Fruits jiuniang sweet soup酒酿甜汤 is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook fruits jiuniang sweet soup酒酿甜汤 using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Fruits jiuniang sweet soup酒酿甜汤:
- Make ready 1/2 apple
- Take 1/4 banana
- Make ready 1/2 pear
- Get 1 tangerine
- Make ready 2 Tsp small pearl tapioca
- Take 1 Tsp brown sugar
- Take 1/2 cup jiuniang
- Make ready 3 cups water
- Prepare 8 green cardamon
- Get 1 kiwifruit, optional
Since the holiday is always in winter, the aromatic warm sweet jiuniang soup marks a satisfying finish of a great meal. Chewy sticky rice balls bathing in subtly sweet soup with osmanthus flowers and fermented glutinous rice. 酒酿圆子 Jiuniang yuan zi is a Chinese dessert dish commonly found in the Zhejiang region. It consists of chewy mini glutinous rice balls, subtly sweet (and "boozy") soup with jiuniang (fermented. Jiu Niang (酒酿) is a fermented sweet rice, made with a distiller's yeast starter called jiu qu 酒曲 and sticky rice.
Steps to make Fruits jiuniang sweet soup酒酿甜汤:
- Soak small pearl and green cardamon in water at least 30 minutes before cooking.
- Dice apple, pear, banana and tangerine. Throw them into the pot. Turn on the heat to medium and slowly bring it to a simmer for 10 to 15 minutes until pearls are completely translucent.
- Right before turn off the heat. Stir in brown sugar, jiuniang. Serve hot after a meal or as a light dinner.
Hi Suzanne, the alcohol level in jiuniang is very, very low. That's why I don't cook with i; the very little bit of alcohol taste evaporates once heated. Chinese people loves to use fermentation starter to make fermented food with unique flavors including famous fermented black beans (dou-chi), Szechuan pickled vegetables (酸菜), doubanjiang, soy sauce and sweet bean sauce (甜面酱). This fermented sticky rice is known as Jiu Niang (酒酿) in Chinese. A smart little girl who's not very good at making new friends.
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