Seasoning: sugar 500g, essence 5g, osmanthus fragrans 125g.

The practice of pigeon eggs and Maruko:

1. Make glutinous rice into a water mill. Take out 500g dry powder and knead it, add150g warm water and knead it until it is smooth and not sticky to hands, make several round cakes, put them in a boiling water pot and cook for15min, then take them out and soak them in cold water. Then rub the remaining water mill powder, add the cooked glutinous rice flour cake, knead evenly until the powder is soft, smooth, bright and tough, become skin powder, and cover it with a wet cloth to prevent dry cracking.

2. Put the sugar into the pot, add 250g warm water, and spoon it while cooking. After the sugar is dissolved, cook for about 10 minute. When the bubbles in the syrup gradually change from spherical to small beads, keep the pot end away from the fire and dip the syrup with bamboo chopsticks. If the drawn silk is 3.5 to 5 cm long, add osmanthus and mint essence and pour it out.

3. Knead the hide powder into long strips, pick out each blank weighing 12.5g, wrap 1 piece of sugar stuffing, close your mouth, knead it into a ball, and knead it into a ball like pigeon eggs. Put water in the pot, bring it to a boil, add raw jiaozi, and gently push it along the edge of the pot with an iron spoon to prevent it from sticking to the pot. When jiaozi comes to the surface, cook for another 7 minutes. When the skin of the dumpling is transparent and shiny, take it out with a colander, soak it in cold boiled water, and then take it out and drain it.

4. Stir-fry white sesame seeds and grind them into powder, put them in a large plate, dip the cooled balls in sesame powder one by one, and put them on bamboo leaves with sesame seeds facing down (8 to 10 each).