what are some ways to eat glutinous rice balls in the northeast, and they are all exquisite?

In Northeast China, glutinous rice balls are also a food feature. Although they are only eaten once a year, it does not harm everyone's pursuit for perfection. The most classic one in Northeast China is boiled glutinous rice balls.

The glutinous rice balls cooked with clear water have no other flavor, so it is easier to taste the original ecology and taste of glutinous rice balls, and the rest of the eating methods are exquisite. People from other provinces don't believe that they are made by Northeasters, and they are not rude at all! The second way to eat is to fry the dumplings

wrapped in a layer of fragrant fried powder and other things, then fry a small round hole and fry it in an oil pan. The fried dumplings are crisp and crisp, and then they are sticky and waxy, and they also smell of My Sweetie, especially the dumplings filled with black sesame seeds, which are very original and delicious! The third kind is the old brown sugar rice wine glutinous rice dumplings < P >, which is too miscellaneous. The key is to cook, which is healthy and nutritious. The surface of glutinous rice dumplings is becoming more and more sweet, and the surface is sticky and waxy, except for the later ones, which is very sweet. The boiled soup is more abundant, so it can be said that how much is cooked, and the rest of the soup is consumed and the thief is exquisite. The fourth kind is glutinous rice balls with white fungus

Sweet glutinous rice balls cooked with white fungus soup, with sweet and crisp white fungus and crisp taste. Coupled with sweet glutinous rice balls, it's called a delicious glutinous rice ball without porridge. This soup is more colorful than a mouthful of glutinous rice balls, and it's more delicious with some wolfberry fruit! The fifth kind is black bean jelly dumplings

Black bean jelly dumplings are cooked together. When a large bowl is full, you will have an appetite, and you can smell the thick Qing Xiang sweetness from a distance. Take a bite of black bean jelly with a strong Q-bomb, and then take a sticky and sweet dumpling. It is not grandiose to eat a large bowl by yourself. Who would have thought of the word Northeast! The sixth kind is fruit dumplings

Before, the fruit dumplings were made of dumpling skin and juice. Nowadays, the fruit dumplings should be cooked with fresh fruit, which is slightly sticky, and the soup should not be too thin. Then, sprinkle fresh fruit on them and put a little sugar on them. The boiled fruits and dumplings are all hot and My Sweetie, which tastes super good, especially for children!

The seventh kind is drawn glutinous rice balls. We all know that a major feature of Northeast China is called drawn sweet potatoes, and there are more classic drawn apples. But then there are drawn glutinous rice balls. The outside of the glutinous rice balls is drawn, and My Sweetie's tastes a little crunchy. It's waxy when bitten, but all of them are sweet. It can be said that the sugar content is very high, but it's really delicious to eat! Aunt Northeast's cooking skills are really a treasure!