Exercise 1:

1, add half a pot of water to a small pot and a few crystal sugar. Add more if you like something sweet. When the water boils, put jiaozi in. After jiaozi is put in, stir it with a spoon to prevent it from sinking to the bottom of the pot and sticking to it. When jiaozi boils and floats on the water, add a proper amount of rice wine. After boiling again, reduce the heat to avoid overflowing the pot.

2. Take a small bowl, add two spoonfuls of starch, and add a little water to make water starch. Finally, add the water starch into the casserole, adding it bit by bit while stirring.

3. When the rice wine is thick, the rice wine dumplings are ready.

Exercise 2:

1, 500g glutinous rice flour, 50g common flour. Small dumplings with a little flour will be more elastic, rounder and more beautiful.

2. Stir it into snowflake shape with boiling water and let it cool.

3. Divide the kneaded glutinous rice flour into four equal parts.

4. Carefully knead all kinds of dough into a ball and cover it with plastic wrap to wake up for a while.

5, each color of dough is divided into small doses of moderate size and rounded.

6. Prepare mashed potatoes. If you can't eat it all at once, don't open it all. Cut a small mouth beside it and stick it with scotch tape after use. You can use it next time. Add water to the pot and bring to a boil. Add a small amount of medlar first. Add glutinous rice balls. Cook until little jiaozi floats. Finally, add mashed potatoes. Friends who like sweetness can add some sweet-scented osmanthus, or make an egg flower on it.

=