1, put the white sugar into a bowl, add a little osmanthus, hemp seed and flour, add a little boiling water and mix well, put it on the table, pat it into 1.5 thick slices with a knife, and cut it into cubes with a square size of 1.5, which is the dumpling stuffing.

2. Put the rice noodles in the dustpan. Put the dumpling stuffing in a colander, soak it in cold water, pour it into a dustpan, and shake it with both hands, so that the dumpling stuffing is covered with glutinous rice flour for three times in a row, and it becomes glutinous rice balls. Boil in the pot for about 10 minutes, and float until cooked.

3. Wash the walnut kernel with boiling water twice, peel off the skin and chop it, wash the jujube and soak it in cold water 12 hours.

4. Put the glutinous rice, walnut kernel and jujube meat into a bowl, add 200 grams of water and mix well, and grind it with a small mill to become a fine slurry.

5. Put the water in the net spoon, add the sugar, see it when it gets angry, skim off the floating foam, quickly add the walnut pulp, stir it into porridge, until it is cooked, put it in a bowl, and fish in the cooked dumplings.

Practice 2:

1, red beans are cooked, picked up, added with two sugars, added with malt and cream, boiled in another pot, and drained.

2. After cooling, knead into each10g of red bean stuffing * * * to make 12 pieces.

3. Pour the glutinous rice flour into a round pot, put the red bean stuffing into the glutinous rice flour, lift the pot with both hands and roll it in a round way, so that the red bean stuffing is evenly wrapped with a layer of glutinous rice flour.

4, after rolling, put it in a colander and quickly pass the water.

5. Put the soaked red bean stuffing in glutinous rice flour again and roll it in the same way. Repeat the actions of soaking and rolling for about 4~5 times or 7~8 times. The more you roll, the thicker the skin becomes.

6. I rolled it for 8 times. I remember that every time I put it back into the glutinous rice flour, I can put it gently by hand to avoid getting the glutinous rice flour wet and caking, so that the Yuanxiao will roll unevenly and roundly.

7. After the water boils, put in the dumplings, float and cook for about 3 minutes.