(1) glutinous rice, 2 cups of fried dough sticks 1 dried radish 1/3 cups of dried shrimps 1 tablespoons of dried pork floss, 3 tablespoons of seaweed fish floss, 3 tablespoons of minced garlic 1/2 tablespoons, and 3 white gauze in a small plastic bag 1 candy bar/kloc

(2) Production process: the glutinous rice is washed and soaked for one night, then the water is drained, steamed in a steamer for about 15 minutes, and then the flame is turned off for later use.

Cut the fritters into 3 sections, stir-fry minced garlic in an oil pan, add dried radish and shrimp skin, add seasoning and stir-fry until fragrant. Put 1 plastic bag on white gauze, put 1 bowl of glutinous rice on the plastic bag, flatten it into a round shape, and sequentially add 1 tablespoon of pork floss, 1 tablespoon of seaweed fish floss, 1/3 of dried radish shrimp skin and 1.

2. Practice 2:

(1) 475 grams of long glutinous rice < 2 you 1/2 cups > 2 pieces of old fritters 150 grams of dried radish 180 grams of seasoning sugar < 1 2 tablespoons > pepper1.

(2) Production process: wash the long glutinous rice, soak it in water until the rice grains are crushed, take it out and pour it on a steamer covered with wet cloth, and steam it with strong fire until the rice grains can stand upright to indicate that it is cooked, and then take it out for later use. Saute dried radish with a little oil and pepper. Take a piece of plastic wrap, put a thick cloth under it, put half of glutinous rice on the plastic wrap, wrap it in stuffing, add the other half of glutinous rice and squeeze it into rice balls.

3. Practice 3:

(1) material ratio: glutinous rice 1 bowl, 8 grams of dried radish, 8 grams of pickled cabbage, pork floss 10 gram, fried dough sticks 1 small piece.

(2) Practice: Dig a proper amount of glutinous rice with a rice spoon, put a cotton cloth on it, and then gently press the glutinous rice into a piece with a rice spoon. Then put the fried dried radish and pickled cabbage on the glutinous rice in turn, spread the stuffing evenly on the glutinous rice, then add the meat floss, and finally put the fritters in. Squeeze and wrap the semi-finished products from the left and right sides, and then squeeze and wrap them from the left and right sides after changing the direction, so that the stuffing can be completely wrapped in glutinous rice. The glutinous rice and the cotton bag are rolled inward together, and the glutinous rice is pressed tightly with strength, taken out and put into a plastic bag, and then slightly pinched to form an oval shape.