Take a clean dish, put a little cooking oil on it, put in quick-frozen glutinous rice balls, steam in the pot for about 10 minutes, and let it dry for a while. The glutinous rice flour is put into a container filled with warm water, stirred with water by a hook stirrer, taken out after being agglomerated, kneaded into strips, divided into blocks, squashed with the palm of your hand, and then steamed in a pot for about 20 to 30 minutes.
The manufacture of Yuanxiao is much more complicated than that of glutinous rice balls: firstly, it is necessary to cut the reconciled and coagulated stuffing into small pieces, water it once, then throw it into a basket full of glutinous rice noodles and roll it, then water it again, and roll it back into the basket, and repeat it several times until the stuffing is covered with glutinous rice noodles and rolled into a ball. Because of different manufacturing techniques, Yuanxiao is better than glutinous rice balls. After the Yuanxiao is cooked, the soup will be thicker, like glutinous rice porridge, with a solid skin, a hard and "biting" filling, and a rich fruity and rice flavor.