1 black tea bag, 250g of sago, 20g of goji berries, 12 rice dumpling leaves

Practice

1. rice dumpling leaves one hour in advance soaked in water, rice dumplings on the leaves, it is best to press a weight, so that the leaves are fully immersed in the water

2. black tea bag with hot water, simmering for 15 minutes or so

3. to be cooled by the tea, tea bag Remove the tea bag and pour in the sago to soak for 20 minutes

4. Soak the wolfberries in water for about 5 minutes, fish out and wash for use

5. Take two rice dumpling leaves overlap, roll them into a rounded vertebrae shape, put in a little sago, and pinch the bottom of the cone to fill in the gap

6. Put in the appropriate amount of wolfberries

7. Fill up the sago, and use your fingers to squeeze out the water and compact it

8. The dumpling leaves pressed the sago folded back, the sago wrapped

9. The dumpling leaves will be drawn tight, wrapped into a triangle dumplings

10. Cotton thread will be tied tightly dumplings

11. Soup pots to put a sufficient amount of water, high heat to boil, put the dumplings

12. High heat to cook forty minutes or so, turn off the fire, will be the dumplings fished out, quickly submerged in cold water, cooled to be served