Soak red beans 1 in advance at night, wash them, put them into a casserole, add enough water (1: 5), and after boiling over high fire, turn to low heat and slowly cook until they are 8% cooked (about 30 minutes), add crystal sugar and shredded orange, and continue cooking for 5 minutes (stirring irregularly to prevent sticking to the pot).

Ingredients: glutinous rice flour 300g black sesame 300g seasoning: sugar 150g.

Exercise 1

1. Stir-fry black sesame, crush, and mix with lard and white sugar at a ratio of 2:1:2;

2. Add appropriate amount of glutinous rice flour into dough;

3. It is better to be moderate in hardness and non-sticky, knead into strips and cut into small pieces with a knife;

4. Knead the small dumplings into a ball in the palm of your hand, press a small nest on the ball with your thumb, and pick a proper amount of sesame stuffing with chopsticks;

5. Gradually pinch the socket with your fingers, and then gently circle it in your palm;

6. It is as big as a hawthorn after being wrapped;

7. Boil the water and cook the wrapped jiaozi until it floats.

Black sesame stuffing raw materials: black sesame powder 40g, sugar 40g, lard 20g.

100g of water mill glutinous rice ball powder and 85g of warm water.

Production method: black sesame stuffing method:

1. Put black sesame seeds in a dry pot and bake them with low fire until cooked, and turn off the fire;

2, cooling, pouring into a blender and grinding into black sesame powder;

3. Add sugar and lard, stir well, and put it in the refrigerator for more than one hour;

4. After taking it out, divide it into six parts and knead it into dough;

Practice: 1. Pour a little warm water into the glutinous rice ball powder, mix and knead it into smooth dough 10 minute;

2. Knead the dough into long strips and divide it into 6 small portions;

3. Take a small amount, rub it in the palm of your hand and pat it flat. Slowly knead the dough thin by hand, add the black sesame stuffing, close it by hand and knead it gently.

4. Boil the water in the pot, add the green glutinous rice balls, and stir along the edge of the pot with a frying spoon to promote the rotation of the glutinous rice balls so as not to stick to the bottom of the pot. After the dumplings float, turn to low heat and cover the pot to cook. Add some cold water when boiling, cover the pot and continue to cook, add cold water three times, and cook until the dumplings become bigger and softer.

1. Tangyuan can be made by yourself. Is it necessary to go to the supermarket to buy frozen dumplings in the future?

2. Add water to glutinous rice flour and knead it while adding it. Don't add too much Just knead the glutinous rice flour into a ball.

3. Butter melts in water

4. Stir-fry black sesame seeds and grind them into powder with a pulverizer. Any cashew nuts, almonds, walnuts, peanuts, etc. It can be put in a plastic bag and broken (not very broken). Add sugar, pour into melted butter and stir well.

5. Divide the kneaded glutinous rice flour into appropriate dosage forms, crush them by hand, fill them with sesame seeds and seal them.

6. Knead the dough into a ball with both hands (Hey! Did you wash your hands? ) Green dumplings with matcha powder. Xiaomi thinks it's good to add cocoa powder and jam to make a chocolate-flavored jiaozi. Try next time.

7. Here comes the secret! We use soybean milk instead of water to cook dumplings. Mix 200ML milk with 400ML soybean milk, add appropriate amount of sugar and boil.

8. Boil the dumplings, cover the pot and cook for three to five minutes.

9. Cook jiaozi until they all float.