Step 1: The stick figure of glutinous rice balls drawn today is in the bowl. First, we need to draw a big bowl full of dumplings. When drawing, we should make the bowl bigger and make it crescent-shaped.
Step 2: The next step is to draw jiaozi. Let's draw the bottom of the big bowl first, and then draw three jiaozi into a semicircle, which will make jiaozi more crowded.
Step 3: Next, draw two jiaozi beside the painted jiaozi. When eating jiaozi, you can't miss the necessary tools and spoons. Here, we need to draw a spoon to eat jiaozi and draw it on the back of jiaozi, just draw the handle of the spoon.
Step 4: Then we continue to draw jiaozi and draw the second layer of jiaozi. Similarly, we only need to draw a semicircle, and first draw the top three jiaozi.
Step 5: The whole stick figure of glutinous rice balls has been drawn in the above steps, and then we can add some small decorations to the drawn stick figure of glutinous rice balls. Let's draw a small expression of MengMeng on the glutinous rice balls first.
Tangyuan is one of the representatives of traditional snacks in China, and it is a spherical food made of glutinous rice flour. There are usually fillings, which are cooked and eaten with soup. At the same time, it is also the most distinctive food of the Lantern Festival with a long history.
North Lantern Festival is a production process based on stuffing and glutinous rice flour as the facade. The making process is simple and easy to learn: first, mix the stuffing, mix it evenly, spread it into a big round piece, cool it and cut it into cubes larger than table tennis. Then put the stuffing into a dustpan, pour in a proper amount of Jiang rice flour and shake it to "sieve". When the fillings collide with each other and become spherical, glutinous rice will also stick to the surface of the fillings to form Yuanxiao. The layer of Yuanxiao river noodles is very thin and the surface is dry, so the rice noodles will absorb water and become paste when cooked in the pot.
Southern Tangyuan: It's completely different from Yuanxiao, but a bit like Bao jiaozi. First, add water to glutinous rice flour and stir it into dough. Let it soak for several hours. Then mix all the stuffing materials together and put them in a large bowl for later use (you don't have to cut them into small pieces like Yuanxiao). The water content of dumpling stuffing is more than that of Yuanxiao, which is one of the differences between them. The process of wrapping jiaozi is also like that of jiaozi, but there is no rolling pin. Wet glutinous rice flour is sticky, so we have to pull a small ball of wet noodles by hand and squeeze it into a circle. Use chopsticks (or thin bamboo chip tools) to pick a ball of stuffing and put it on the glutinous rice chip, then turn it into a ball with both hands and rub it round.