Seasoning: 20g sugar, 200ml water, one tablespoon oil, and filling: bean paste 1. Put all the raw materials together and stir well to form a paste. The amount of corn flour affects the hardness of glutinous rice balls, which are less sticky and more tough, and can be added appropriately according to personal taste. 2. Put the stirred material into a microwave oven container with a cover and heat it for 4 minutes at the maximum wattage of the microwave oven. This is what it looks like when it comes out. Stir the cooked dough slightly (similar to kneading dough), wrap it in oven paper or plastic wrap, and let it cool. Note that both oven paper and plastic wrap should be wetted with water in advance to prevent sticking. 4. When the dough is cool enough not to be hot, you can start to wrap the dough. Dip your hands in water when wrapping, also for anti-sticking. 5. After the reunion dinner, wrap it with coconut, sesame and soybean. Sesame should be fried in advance. Crispy dumpling ingredients: 400 grams of spring rolls.

Accessories: glutinous rice 200g, wheat flour 100g, bacon (bacon) 300g.

Seasoning: 2g of monosodium glutamate, 8g of salt, 2g of pepper and 2g of sugar 1. Steamed glutinous rice, put into the pot;

2. Cut the bacon into granules;

3. Add bacon, monosodium glutamate, salt, pepper and sugar into glutinous rice and mix well to make it salty and delicious;

4. Then wrap the glutinous rice in spring rolls, make it into a spherical raw embryo with lace at the top, and fry it in the oil pan. Tips for making crispy glutinous rice balls: 1. After the glutinous rice balls are made, the semi-finished glutinous rice can't be parked outside for too long, because the outer layer is a pastry belt, otherwise the skin will crack when frying, exposing the stuffing, which will affect the quality of the finished product;

2. Tangyuan should be fried in time. If it is not fried in time, put the dumpling embryo in the refrigerator or freezer and take it out when frying, so that the skin is not easy to crack;

3. This product has frying technology, so we should prepare salad oil1000g or so.

Red bean glutinous rice cake ingredients: glutinous rice flour 200g, glutinous rice 200g, red bean paste 300g 1. Glutinous rice flour+glutinous rice+water, stirring;

2. If it is thin, please add glutinous rice flour; If it is too dry, please add water;

3. Put it into a rice cooker and steam it in water;

4. Or steam directly in a steamer;

5. After steaming, take it out and cool it;

6. Dig a glutinous rice balls with a spoon and poke a hole in the middle with your finger;

7. Add a small ball of bean paste and knead it into glutinous rice bean paste balls;

8. Drain the oil of the rice cooker (put more oil to prevent sticking) and plug in electric heating;

9. Add the glutinous rice balls after the oil is hot, fry them on both sides and take them out. Ingredients of sweet potato glutinous rice cake: 200 grams of sweet potato and 200 grams of glutinous rice flour.

Accessories: jujube (dry) 150g, chrysanthemum 100g 1. Washing Fructus Jujubae, removing core, and shredding;

2. Wash the chrysanthemum and take the leaflets for later use;

3. Wash and peel the sweet potato, cut it into small pieces, steam it in a pot, take it out and mash it;

4. Add a proper amount of glutinous rice flour into the mashed potatoes and stir evenly to form dough;

5. Divide the mixed dough into several small doughs, and take one dough to make a small cake;

6. Then add an appropriate amount of bean paste stuffing, and a sweet potato dumpling will be wrapped together;

7. Then flatten and make cakes;

8. Insert shredded red dates and vegetable leaves prepared in advance into the cake as decoration;

9. Make all the biscuits in turn and fry them in the pan until they are golden on both sides.

Glutinous rice dough ingredients: 500 grams of glutinous rice flour.

Accessories: wheat flour100g, sesame 50g.

Seasoning: sugar 180g, peanut oil 120g, 1. Put the flour in one basin, pour boiling water to blanch it, put the glutinous rice flour in another basin, pour boiling water to blanch it.

2. Mix the two kinds of dough together, knead thoroughly, knead into long strips, divide them into dough with uniform size, flatten them, wrap them in sugar, knead them tightly, knead them into circles, and stick sesame seeds on them to make dough blanks.

3. Pour peanut oil into a wok, heat it to 60%, put it into the blank, fry it until it floats, take out the oil drain when the shell is hard, then remove the oil pan from the fire, when the oil temperature drops to 40%, put in hemp balls, soak for about 15 minutes, fry it until it is golden and the shell is crisp, and take out the oil drain to eat. Ingredients of peanut glutinous rice cake: 350g glutinous rice flour, 50g indica rice flour (rice flour) and 30g brown rice.

Seasoning: 65,438+000g concentrated orange juice, 200g white sugar, 300g scallion oil, 50g peanut butter and 65,438+0g eight-treasure vegetables. Sift glutinous rice flour, sticky rice flour and dried noodles into a large bowl, boil water, sugar and coconut milk together, slightly freeze, pour into the flour, mix well and cover with a cloth.

2. Dip your hands in oil, knead the mixed materials into soft and smooth powder balls, divide them into small particles as big as lychee, knead them into nests, wrap them with appropriate stuffing (peanut butter and white sugar 10g), knead them into balls, put them in an oiled dish, steam for 3 minutes, and take them out and dip them in coconut. Step 1: Cut the pumpkin into small pieces, add sugar and steam in the pot. Step 2: Steam for about 25 minutes until the pumpkin becomes soft. Step 3: Mash the pumpkin into mud and add glutinous rice flour at the ratio of 1: 1. And then form dough. Step 4: Fry/fry in the pot until golden glutinous rice balls.

Ingredients: 500g glutinous rice flour.

Accessories: wheat flour 100g sesame 50g.

Seasoning: sugar180g peanut oil120g each.

1. Put the flour in one basin, pour boiling water, put the glutinous rice flour in another basin, and pour boiling water.

2. Mix the two kinds of dough together, knead thoroughly, knead into long strips, divide them into dough with uniform size, flatten them, wrap them in sugar, knead them tightly, knead them into circles, and stick sesame seeds on them to make dough blanks.

3. Pour peanut oil into a wok, heat it to 60%, put it into the blank, fry it until it floats, take out the oil drain when the shell is hard, then remove the oil pan from the fire, when the oil temperature drops to 40%, put in hemp balls, soak for about 15 minutes, fry it until it is golden and the shell is crisp, and take out the oil drain to eat.