1

Put the yellow wheat into the basin, pour the water and knead it into a wet block by hand.

2

Put the steamer on the steamer. After the water boils, evenly spread a layer of kneaded yellow wheat on the drawer cloth, cover the lid, steam for about 5 minutes, and then spread another layer until all surfaces are steamed. It takes about half an hour.

three

Steamed yellow wheat is taken out and poured into a basin, quickly dipped in cold water by hand and rubbed evenly during hot rolling. (This step is to prevent hot hands, so first dip it in cold water and knead it quickly for a few times, and then dip it in cold water until it becomes smooth dough. Press a small pit in the middle of the dough and pour oil on the surface of the dough for later use.

four

Rub a little oil on your hand and pull it into a small dose of uniform size. Take one, knead it into a circle, flatten it, wrap it with stuffing, and knead it into a jiaozi shape.

five

Squeeze the red bean stuffing into a ball and press it into a flat circle by hand.

six

This is sweet with red bean stuffing.

seven

This is salty and fragrant with vegetarian stuffing.

eight

Pour salad oil into the pot, heat it to 70%, add the cake blank, fry it until golden brown, and take it out to eat.