condiments

200g glutinous rice flour

condiments

Peanut kernel (raw) 200g

Walnut (dried) 30g

20g brown sugar

Lard (refined)15g

The practice of glutinous rice balls

1. Prepare raw materials

2. Put peanuts and walnuts in the microwave for about two minutes, and then peel them.

3. Slice peanuts and walnuts.

4. put white sesame seeds in the pot and stir fry until cooked.

5. Add peanuts and walnuts, add appropriate amount of brown sugar and lard, stir fry evenly, slightly wet, not too dry.

6. The stuffing of Yuanxiao is ready.

7. Use boiling water, add it bit by bit, and knead the glutinous rice flour into a dough suitable for dry and wet.

8. Knead the dough of the appropriate size into a circle, then hollow it out and fill it with stuffing, not too full.

9. Shut up and knead into a smooth glutinous rice balls.

10. Put it in a pot with boiling water, gently shake the pot, and cook for seven or eight minutes on low heat until jiaozi is cooked.

1 1. It's out of the pot and very delicious.

Cooking tips

1, when making stuffing, don't have too much lard or too much sugar, otherwise it will be greasy, and the amount of lard will just wet all the stuffing;

2. Use hot water to mix the noodles, and the more you add, the less;

3, the surface should be rubbed hard until smooth, not touching hands, not cracking, not too wet, otherwise the prepared jiaozi is easy to collapse;

4. After adding stuffing, jiaozi should be gently rubbed, not too thin, otherwise it will be easily worn out;

5. When the water boils, the jiaozi will be slightly bigger after it is all cooked, but not too big, otherwise the shape of jiaozi will be bad;

6. Don't take a spoon to stir the pot, just turn it over.