2. Stir-fry walnuts, peel them, roll them into pieces, stir-fry sesame seeds, and mash roses into fine mud.

3. Mix flour, sugar, hawthorn sauce, walnut sauce, sesame, rose sauce and sesame oil evenly to make bulk materials.

4. The bulk materials are packed into a wooden mold frame for compaction, and then demoulded to form a dumpling stuffing with a square width of 2 cm.

5. Pour glutinous rice flour into a flat-bottomed container, flatten it, fill the stuffing with a colander, sprinkle with water, pour it into glutinous rice flour and roll it a few times, then take it out, sprinkle with water and roll it a few times to make Yuanxiao.

6. Put water in the pot, boil it, put Yuanxiao, and eat it after cooking.

Cook yuanxiao:

1. Boil the water first, then put down the frozen dumplings and turn the heat down. It is wise not to let the water boil. ?

2. If the water boils, add some cold water, without stirring hard. Just push jiaozi gently and stir hard and it will break. When they are cooked, you can eat them until they float on the water.

The frozen glutinous rice balls won't melt quickly when they are taken out of the refrigerator. If there is ice on the dumplings, it is suggested to melt them properly first, otherwise the boiled dumplings will not taste good. ?

4. It is best to use stainless steel pot. First, put proper water on the fire and heat it. When the water is about to boil, slide the jiaozi slowly along the edge of the pot, and then stir it slowly with a spoon. Don't push jiaozi, because it may push jiaozi.