The raw material for making glutinous rice balls is glutinous rice flour, which is also a kind of glutinous rice flour. Glutinous rice flour is made from existing glutinous rice. It can be used to wrap jiaozi, Yuanxiao and other foods and family snacks, and is famous for its unique flavor.

Shuimo glutinous rice flour is made by soaking glutinous rice for several hours or even half a day, and then grinding it after the rice absorbs enough water. Compared with dry grinding, water mill powder is more delicate and smooth. When making Chinese snacks such as jiaozi, the water mill powder tastes more delicate, softer and more delicious.

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Precautions for eating glutinous rice balls:

Don't worry about eating jiaozi, because jiaozi, which just came out of the pot, is sticky and the temperature is very high. Once swallowed, they are easy to stick to the esophagus, and some will burn the mouth, so be sure to wait until the temperature in jiaozi is moderate.

Jiaozi should not be eaten for breakfast, because jiaozi is mostly made of glutinous rice, which is sticky and difficult to digest. In the morning, various human organs such as the stomach and intestines are very fragile. Eating jiaozi at this time will undoubtedly increase the burden on the stomach.

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