Practice is as follows:

One, first of all, the glutinous rice flour and water all mixed together, stirred evenly, and good and glutinous rice flour into uniform small pieces, and then kneaded into a ball can be reserved.

Second, the pot of boiling water, when the water is hot, put 5 grams of sugar, and then put into the dumplings, open the fire to cook, until the dumplings all float up, you can start, and then the dumplings of the water drained, you can spare.

Three, hot pan into the cold oil, oil temperature of 9% heat into the boiled dumplings, the whole high-fire frying, until the surface of the dumplings all fried into a golden brown can be removed from the pot, dipped in a little brown sugar, can be eaten.

Expanded:

Soup dumplings and snacks are high in oil and sugar, so don't be tempted to eat them

The snacks can be poked with a toothpick before entering the pot to prevent them from exploding

The snacks can be checked with chopsticks to check the temperature of the oil before they are put into the pot, and if the oil temperature is too low, they won't be fluffy, and the oil temperature is too high, so it's easy to blow them up

After they are in the pot, they can be kept there until the oil is too hot. After the snacks into the pot, always keep the heat low to fry, and during the process of frying, use chopsticks to flip back and forth diligently.