Exercise:
1. Boil the water in the pot, add the dumplings and cook until the dumplings float. Push with a spoon from time to time to avoid sticking to the pot;
2. Pick up the jiaozi and soak it in cold water, then pick up the water control;
3. Beat the eggs into egg liquid, and evenly put the glutinous rice balls into the egg liquid;
4. Every corner of every jiaozi is covered with bread crumbs;
5, put more oil in the pot, the oil burns to 50% to 60% heat, turn to medium and small fire, put the glutinous rice balls wrapped in bread crumbs into the pot and fry until golden, drain the oil.
Method 2 Materials: glutinous rice flour, salad oil, water and powdered sugar.
Exercise:
1. Pour glutinous rice flour into a container, then pour a proper amount of boiling water, knead it into dough, and let it stand for a while to wake up;
2. Divide the proofed dough into small doses of about 10g, and then round the small doses;
3. Make a few small holes in each dumpling with a toothpick;
4. Heat oil in the pan, fry jiaozi in the oil pan, take it out and sprinkle with powdered sugar.
Method 3 Materials: appropriate amount of glutinous rice balls, edible oil and cooked bean paste powder.
Exercise:
1, there is no need to thaw. When there are three layers of hot oil in the pot, pour the dumplings, and keep pouring the hot oil on the dumplings. After the skin hardens slightly, stir fry carefully for a while until the color turns yellow;
2. Add the cooked bean paste powder, stir constantly, and then take it out of the pot;
3. After serving, sprinkle some cooked soybean powder on it.
Practice 4 Materials: Appropriate amount of glutinous rice balls and white sesame seeds.
1, the glutinous rice balls are thawed (thawed not too late), and a few small holes are pierced around the glutinous rice balls with toothpicks, and the holes should be fried to the filling, and the glutinous rice balls are covered with white sesame seeds or bread crumbs (the glutinous rice balls can be dipped in water);
2, hot oil from the pot, oil heat 50% medium and small fire;
3. Add glutinous rice balls and fry slowly. Turn the glutinous rice balls constantly to avoid sticking to the pot or sticking to each other;
4. When jiaozi is even and golden, take out the oil control pan and eat it while it is hot.