All three kinds of sweet soup are delicious.

Ingredients: pumpkin, purple potato, cassava starch.

(1) Pumpkins are steamed and pressed into mud.

(2) Add cassava starch and knead into dough. There is no proportion, add mud when it is dry, and add powder when it is wet.

(3) Sprinkle thin starch on the chopping board, roll the kneaded dough into thin slices, cut it into strips with a knife, then cut it into squares and knead it into circles.

(4) After the water in the pot is boiled, add the meatballs, cook until they float, and cook for another minute. After picking it up, soak it in cold boiled water for a while.

(5) Anything will do.

Raw materials: peanut 100g, lotus seed 1, coix seed 50g, taro 100g, rock sugar 1, sugar 1, glutinous rice flour 100g, etc.

2, iced sweet soup:

(1) Wash peanuts, lotus seeds and coix seed, and soak them in clear water overnight.

(2) Put half a pot of water in the casserole, put the soaked lotus seeds, peanuts and coix seed into it, bring it to a boil, turn to low heat and simmer slowly, and add a piece of rock sugar.

(3) Peel and slice taro, steam it in a pot, add a tablespoon of sugar, crush it with a rolling pin, and mix it with glutinous rice flour at the ratio of 1: 1 to form dough.

(4) Knead the dough into a long strip, pull it into small pieces by hand, and knead it into a small dumpling shape. When the peanuts in the casserole are ripe, you can throw the taro in. When taro floats on the water, turn off the fire and let it cool. You can eat it.

(5) Materials: pumpkin 500g, mung bean 150g, and appropriate amount of rock sugar.

3, pumpkin mung bean sweet soup:

(1) Wash mung beans and soak for 2 hours.

(2) Wash the pumpkin, remove seeds without peeling, and cut into small pieces of about 2cm.

(3) Add enough water to the pot, and add mung beans and rock sugar to the cold water.

(4) Bring the fire to a boil, and simmer for 15 minutes.

(5) Add pumpkin pieces and continue to cook for 10 minute.