Preparation of ingredients:

1, the basic ratio of each serving is100g glutinous rice flour and 60 ~ 70g boiled water (it is best to use 90g glutinous rice flour+10/0g sticky rice flour, which is ordinary rice flour, so it is not easy to collapse after cooking).

2. Green and blue are the water soaked in spinach juice and butterfly bean curd respectively.

3, 30 grams of cooked pumpkin puree is yellow +40 grams of boiling water.

4, pink with a little red yeast powder.

5, purple with 10 grams of cooked purple potato paste.

6. Add 5 grams of black rice flour to the gray rice flour.

7. Each serving needs about 80 grams of bean paste.

Detailed practice:

1, add boiling water to glutinous rice flour (pumpkin puree, spinach juice and butterfly bean curd should be heated), and high-temperature boiling water will make glutinous rice flour better gelatinized and tougher after kneading.

2. Stir with chopsticks into a flocculent shape, and knead it into a ball when it is not hot. Note that you can add less water first, and then add a little according to the situation.

3. The kneaded glutinous rice dough should be tough, non-sticky and crack-free.

4. Take a piece of dough16g, knead it into a small bowl, and add 8g of bean paste. It is more convenient to pack the bean paste in advance.

5. Close the mouth and remove the redundant part, and finally complete the rounding.

Tips:

1, it is best to use freshly boiled water, and add fruit and vegetable juice after boiling.

2. Glutinous rice dough is particularly easy to dry. When making, the extra dough should be covered with a wet cloth. If you don't pay attention to the surface dryness, you can add a little hot water and knead it evenly.

3, raw color can be lighter, and it will become darker after cooking.

4. The prepared jiaozi should also be covered with a wet cloth, and those that can't be eaten can be directly bagged and frozen.