Tangyuan tastes terrible! Lotus root starch is thickened to prevent coughing.

The Lantern Festival is coming, and everyone eats glutinous rice balls as a symbol of peaceful reunion. But for people with cerebellar atrophy or ordinary children and the elderly, delicious dumplings are hard to swallow. Nutritionists suggest that people with dysphagia should eat jiaozi into small pieces and make good use of lotus root starch to thicken the soup, which can reduce the risk of suffocation when eating jiaozi.

Making good use of natural fruits and vegetables to make colored jiaozi can give consideration to health and delicacy. (Photo/Luo Huiwen) Yuchun Huang, chairman of the Association of Patients with Cerebellar Atrophy, said that the muscles of patients with cerebellum gradually atrophy, leading to decreased swallowing and digestive functions. Eating dumplings often causes suffocation and indigestion, but through simple and interesting activities of rubbing dumplings, they can not only train the coordination of their hands, but also learn to make delicious dumplings.

The Association of Patients with Cerebellar Atrophy held "Penguin Friction Wheel?" Today 12. "Healthy Lantern Festival" invites patients to get together, creatively wrap up jiaozi and celebrate the Lantern Festival early. At the event site, DIY chef Zhang Shuli also taught patients how to make natural dyes from fruits and vegetables, and then mix them with seasonal ingredients such as yam, sweet potato and kohlrabi to make healthy, delicious and easy-to-swallow jiaozi.

Colored sweet dumplings

Method for making rice balls: beat vegetables of various colors into juice with a blender, mix them evenly according to the ratio of glutinous rice flour 150g and water 120c.c, and knead them into colored rice balls. Red rice balls can be beetroot, purple yam, pitaya or carrot; Green rice balls, you can choose spinach or Qingjiang cuisine; Yellow rice balls can use turmeric powder; White rice balls can be made of almond powder or baishan medicine; Black rice balls are made of sesame powder.

The making method of glutinous rice balls: Take the above colored glutinous rice balls, knead them into small balls, boil them in boiling water until they float, then take them out of the pot and put them into sweet soup or salty soup.