On the Lantern Festival, the biggest expectation is to eat. Every Lantern Festival, jiaozi is sold everywhere, with all kinds of flavors and fillings, but my family makes it by itself every year. Although it looks complicated, it is not difficult. Shake Yuanxiao at home by yourself, and make glutinous dumplings soft and delicious, sweet but not greasy in three simple steps. To sum up, it is to prepare stuffing, roll Yuanxiao and cook Yuanxiao, and share the specific practices and put them away.

Black sesame yuanxiao

Ingredients: 650g cooked black sesame, 400g white sugar, proper amount of lard and glutinous rice flour.

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First, the cooked black sesame seeds are ground into sesame powder, which is widely processed in the market. Add white sugar into the ground black sesame seeds and stir well, then add a proper amount of lard, and add lard while kneading until the black sesame seeds are caked.

Step 2: Sprinkle some glutinous rice flour on the surface of a square plate, add stuffing, flatten it, cover it with plastic wrap, and freeze it in the refrigerator until it is solidified. Then cut along the iron plate with a knife, pour out the black sesame stuffing and cut it into squares. Frozen stuffing is the secret of making Yuanxiao not crack!

Step 3: Take a big basin and put in a proper amount of glutinous rice flour, neither more nor less. Too much glutinous rice flour will fly all over the sky, and too little will affect the molding. How much you use will be adjusted by yourself, which is related to everyone's strength and big pot. Remember to add glutinous rice flour while shaking.

Step 4: Take a basin of cold water and set it aside. First, put the black sesame stuffing into glutinous rice flour and roll it evenly. Put the sesame stuffing into a colander, soak it in cold water and take it out quickly. Put it into glutinous rice flour, shake the big basin clockwise, and the force must be even. Dumplings are covered with glutinous rice flour. Put glutinous rice flour into the filter screen, dip it in water repeatedly and pour it back into the glutinous rice flour bowl, then roll it clockwise to make it slowly shape, and repeat the above steps for 7-8 times until the dough is rolled into a suitable size.