Ingredients: fresh Yuanxiao 500g, cooking oil 1000g, a little sugar.

Methods: 1. Punch some holes in the bought Yuanxiao with a needle cone to prevent oil splashing when frying.

2. When the oil in the pot is cooked, fry the Yuanxiao twice. When the Lantern Festival is pale yellow, turn it with bamboo chopsticks to heat it evenly, then fry it until it is golden yellow, and small bubbles begin to appear on the surface, that is, remove it and put it on the plate.

3. Put some sugar on the fried Yuanxiao.

Yima sweet glutinous dumplings

Ingredients: glutinous rice, rice, sugar, sesame paste, picked nuts (broken), sesame seeds and lard.

Practice: 1. Mix glutinous rice with rice (5000g glutinous rice can be added 1 000g rice), soak it in water of1for one or two days, grind it with a mill, put it in a cloth bag, and hang it in the air to make flour.

2. Mix sugar, sesame paste, peach kernel, sesame, melted lard and flour to make a small square stuffing for later use.

3. Add a proper amount of cold water to the flour and knead well. Take a small piece and knead it flat. Add the cut stuffing, seal and knead.

4. Boil the water and put it in the glutinous rice balls. When cooking, don't burn too much. Tangyuan floats to the surface and can be fished out after a while.

Shuimo sweet glutinous dumplings

Raw materials: dry and fresh water milling powder1.500g, sand stuffing1.000g (only 750g of fresh meat).

Practice: 1. Grind 250g of clean water, add appropriate amount of water to knead into dough, pat it into a cake shape, put it in a pot when the water boils, take it out when it is cooked, and soak it in cold water. Then put1250g of water mill powder into the jar and rub it with both hands. At the same time, put the cooked clams fished out of the water into the broken powder particles, knead them into powder balls, and cover them with wet cloth for later use.

2. According to the dosage of the agent (20 tablets per 500 g), knead the agent into a pot shape, add the sand stuffing, and then gradually close the edges, that is, make the salted dumplings.

3. After the water boils, put jiaozi into the pot and push it along the edge with a spoon. When jiaozi comes to the surface, add a little cold water and cook for 7-8 minutes. When jiaozi's skin looks black as jade and shiny, it is ripe.

Do dumplings make meat?

Ingredients: appropriate amount of glutinous rice, rice, minced lean meat, soy sauce, pepper, cooking wine, Jiang Mo, minced winter vegetables and chopped green onion.

Practice: 1. Mix glutinous rice with rice, soak it in 1 for a day or two, grind it into fine powder, and put it in a cloth bag to make flour.

2. Pour a little oil into the pot, stir-fry minced meat when the oil is seven-ripe, add soy sauce, pepper, cooking wine and Jiang Mo, and take out.

3. After the cooked minced meat is cooled, add a proper amount of raw minced meat, minced winter vegetables and chopped green onion, mix well, freeze in the refrigerator and cut into small pieces for stuffing.

4. Add a proper amount of ice water to the flour, knead it evenly, take a small piece, knead it flat, wrap it in stuffing, and knead it round.

5. Cook dumplings in a pot. Don't be too angry. Take out the glutinous rice balls as soon as they surface.

6. Add the right amount of soy sauce, pepper, monosodium glutamate, melted lard and chopped green onion. Put it in a bowl, pour in a proper amount of broth, and then let jiaozi out.

Pearl mariko

Raw materials: top-grade glutinous rice 1 100g, black sesame 50g, refined flour 100g, pig's plate oil 100g, rock sugar 25g, sugar 500g, and orange (candied orange).

Practice: 1. Clean1000g glutinous rice, soak it in clean water for two days (change the water every 8 hours in spring and autumn and every 4 hours in summer to prevent the glutinous rice from turning sour), grind it into fine powder, and put it into a cloth bag to drip dry.

2. Take the remaining 100g glutinous rice, wash it and soak it in warm water for later use.

3. Stir-fry black sesame with slow fire until it becomes fine powder as soon as possible, and mix it with innocent flour that has been fried to golden brown; Tear off pork suet and cut it into fine dices, cut oranges into granules and crush them with rock sugar. The above raw materials are mixed with white sugar to form stuffing, which is divided into 20 round stuffing centers.

4. Knead the glutinous rice flour paste wet (if the paste is too dry, you can add water) and divide it into 20 equal parts. Each dough is wrapped with a stuffing, kneaded into a hemispherical shape with a round top and a flat bottom, and the surface is evenly dipped in soft glutinous rice.

5. Put the jiaozi in a steamer and steam it with quick fire, either hot or cold.

Walnut Cheese jiaozi

Ingredients: dried walnut kernel150g, glutinous rice 50g, glutinous rice flour150g, hemp seed100g, jujube 50g, a little flour and osmanthus fragrans.

Practice: 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 a chopping board, pat it with a knife into thin slices with a thickness of 1.5 minutes, and cut it into dices with a square of 1.5 minutes, that is, the salty 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 three times in a row, that is, the dumpling is made. Cook in the pot for about 10 minutes, and it will be cooked when it floats.

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

4. Put glutinous rice, peach kernel and jujube into a bowl, add water and mix well, and grind it into fine pulp with a small mill.

Put a catty and a half of water in a clean spoon, add sugar, and it will open when you get angry. Skim the floating foam, quickly add the peach kernel paste, stir well until cooked, put it in a bowl, and scoop in the cooked glutinous rice balls.

Tangzi sweet glutinous dumplings

Ingredients: 2500g glutinous rice flour, 750g sugar, 0/50g cooked flour/kloc-,50g lard, 25g melon seeds, 25g walnuts, 25g sesame seeds, 3 oranges, green shredded pork and a little essence.

Practice: 1. Mix100g of cooked flour, 500g of sugar, lard, melon seeds, walnuts and sesame seeds. Pour in the paste made of 50 grams of cooked flour, knead it into stuffing and cut it into small squares with corn kernels.

2. Put some glutinous rice flour in the laundry list, put the soaked stuffing into a roll, and roll it into a jiaozi of moderate size. Cut the orange in half and squeeze out the juice.

3. After the water boils, pour jiaozi into the pot. When jiaozi comes to the surface, add sugar and orange juice. After the sugar melts, put it in a bowl.

Draw glutinous rice balls

Ingredients: 300g glutinous rice flour, 300g soft sugar, 25g pork fat, a little green shredded pork, osmanthus fragrans, melon seeds, sesame seeds, 50g syrup, 50g cooked noodles and 750g peanut oil (actual dosage100g).

Practice: 1. Chop shredded green and red pork, and mix with lard, sugar 150g, osmanthus fragrans, cooked noodles, syrup, melon seeds and other ingredients to form crystal stuffing.

2. Mash the mixed stuffing into pieces with a thickness of 3 mm, cut into cubes with a width of 3 mm, put the glutinous rice flour in water and shake it with a dustpan, and repeat it for three times to form raw glutinous rice balls.

3. Pour the flower oil into the frying spoon, cook until it is 67% ripe, add the glutinous rice balls and poke them out with chopsticks. After floating, pick it up with a colander and pat the opening with a small spoon.

4. Put the frying spoon on the fire, inject a little water, add 150g white enamel, stir-fry until golden brown, add glutinous rice balls, remove the spoon from the fire and stir, sprinkle with green shredded pork and sesame seeds.

Pigeon eggs sweet glutinous dumplings

Raw materials: 2500g of fresh and dried water mill powder, 0/000g of white sugar100g of sesame powder100g, a little mint essence, and sugar.

Practice: 1. Add 250g of water to1000g of white sugar, and simmer15min with medium fire. Immediately after wire drawing, leave the fire, pour one-third of the syrup on the iron plate while it is hot, stir it back and forth with a scraper and a kitchen knife, then enclose the syrup on the iron plate into a pit, pour it into one-third of the people, and still stir the sugar paddle with a scraper and a kitchen knife. Knead the prepared and solidified sugar stuffing into long strips by hand, and then cut into bean-sized sugar granules for later use.

2. Take about 500 grams of water and grind it into powder, add a little water, knead it into a ball and pat it into a cake, cook it in a pot, take it out and soak it in cold water, cool it and knead it into dough until it doesn't stick to your hands, and cover it with a wet cloth for later use.

3. Take a powder blank (about 10g weight), press a hole with your thumb, put it into the stuffing, wrap it, and knead it into a circle.

4. After the water is boiled, put jiaozi into the pot, stir with a spoon, and cook for 20 minutes after jiaozi floats to the surface. When the skin of the dumplings is dark jade and shiny, it can be taken out and poured into the prepared cold water for rapid cooling. Then take out the balls to control the moisture, put them into the crushed sesame powder, roll the sesame powder on the bottom of each ball, and put them on the paper or zongzi leaves in groups of four.

Jiuguo sweet glutinous dumplings

Raw materials: 2500g of glutinous rice flour, 0/000g of sugar/kloc-,0/50g of cooked flour/kloc-,50g of lard, 25g of walnut kernel/kloc-,25g of peanut kernel, 25g of sesame, 25g of melon strips, green shredded pork, hanging flower sauce and a little essence.

Practice: 1. Add 500g white sugar to100g cooked noodles, and add green shredded pork, sesame, peanut kernel, walnut kernel, osmanthus sauce, lard, essence, etc. , and beat 50g flour into paste, pour them together, knead them into stuffing, pat them tightly into pieces, and then cut them into dices.

2. Put some glutinous rice lines in the laundry list, soak the cut cubes in water, put them on the glutinous rice lines in the laundry list, shake them by hand, so that the glutinous rice lines hang on the leftover stuffing and shake them into balls the size of glass balls for many times.

3. After the water in the pot is boiled, put the glutinous rice balls into the pot. When the glutinous rice balls float, add sugar, pour the soup into the flagon prepared for shochu, put the flagon on the table, and then light the wine in the flagon.

Fat dumplings

Raw materials: glutinous rice 1500g, sugar 500g, sheep fat 150g, green plum, peach kernel 50g each, sesame and osmanthus 20g each.

Practice: 1. Soak glutinous rice in water for 4 hours, take it out, change water and grind it into slurry.

2. Slate oil and sugar are prepared according to the method of fat stuffing, and then mixed with fried sesame powder, chopped green plums, style flowers and other ingredients to form stuffing.

3. Cook one-third of the hanging pulp with water, soak it in cold water, knead it into dough with two-thirds of raw hanging pulp and cooked hanging pulp, knead it into strips, and draw the agent according to the amount. Then squeeze the syrup into a salty wine glass, wrap the stuffing and knead it into dumplings.

4. After the water boils, put the dumplings in the pot, float them and take them out.