Tangyuan skin: glutinous rice flour, carrots, green tea powder, rock sugar osmanthus, tangyuan stuffing: sausage, taro, mushrooms, oil, salt.

working methods

1. Tangyuan skin: glutinous rice flour, carrots (later added with some orange-flavored fruit treasures), green tea powder, rock sugar osmanthus. Tangyuan stuffing: sausage, taro, mushrooms. Stir fry with oil and salt in advance. You can adjust it according to your own taste. My family likes salty food. )

2. Cut the carrot into pieces, microwave it with some water for 2 minutes, then break it in a blender, filter it, take juice, and add glutinous rice flour to make sticky balls (I later felt that the color was not dark enough, and added a little orange fruit).

3. Add green tea powder, appropriate amount of glutinous rice flour and water, and knead into a dough that is not sticky, soft or hard (later, I added a bag and used three bags of green tea powder).

4. Add water to glutinous rice flour to make a non-sticky dough with suitable hardness and softness.

5. Take out a small dumpling from each of the three rice balls with different colors, knead it, cook it in boiling water for one minute, take it out, and put it into the original rice ball while it is hot and knead it evenly. This is a very important step. When I was a child, my grandmother taught me how to make glutinous rice balls. Our dialect is called "pot holder", which can increase the elasticity of glutinous rice balls and prevent them from breaking when cooking.

6. Tricolor rice balls are twisted into strips and stacked together. Pull a small ball, knead it into a bird's nest, add the stuffing, carefully cage the seal in the tiger's mouth and gently knead it.

7. Boil jiaozi: Add a proper amount of water (less than two thirds of the volume of jiaozi) and bring to a boil. Put it into jiaozi, and push it carefully with the back of spoon to prevent it from sticking to the pan. Turn to medium heat and when the water boils again, order cold water. After ordering cold water three times, make sure that the water doesn't pass the dumplings. When the water boils for the third time, turn to low heat, cover the pot and cook until the dumplings float, which is extremely cooked. Put it in a bowl with a spoon, add a proper amount of boiled jiaozi, and add a spoonful of osmanthus.