Introduction of bean flour dumplings: Tangyuan is a traditional food of China Lantern Festival. The north is called Yuanxiao, and Yunnan is called Tangyuan. In the north, dried glutinous rice flour is used as skin, while in Yunnan, dried noodles are used as skin. Doumian Tangyuan is a favorite snack of Yunnan people. Some are stuffed, some are not, but the common feature is that a layer of cooked soybeans is rolled outside. The characteristics of jiaozi with bean noodles are delicate, waxy and sweet. Teach you how to make jiaozi and jiaozi 1. Wash glutinous rice and indica rice together, soak them in clean water for 2-3 days (change clean water to avoid souring), then take them out and grind them into fine pulp with fine stones, put them in a cloth bag, hang them up and drain them, and then make dried noodles. 2. Bake the soybeans in a pot, grind them into fine powder with a fine stone mill, screen off the skin of the soybeans, and pour them into a pot. Add water to brown sugar, cook it in a pot and put it in a bowl. 3. After the pot is lit, put it in water to boil, take the vermicelli and knead it into small balls, then put it in the pot and cook until it floats, that is, add a little cold water to keep the pot boiling but not boiling (especially when there is stuffing). After cooking, take it out with a colander and put it in a bean noodle basin. Shake the basin to make the dumplings roll evenly and stick to the bean noodle. Put it in a bowl and pour syrup on it. Key points of making glutinous rice balls with bean noodles: the soybeans should be finely ground and compacted when rolling.