Required ingredients: glutinous rice flour 1000g, black sesame 70g, peanut 70g, walnut kernel 50g, crushed cranberry 20g (optional), flour 10g, two spoonfuls of honey, butter or salad oil 70g, and sugar 55g. Put it on a plate, as shown. Because it was a temporary idea, I put it directly on the inner pot, put 1.5 glass of water on the outer pot at night, and then press the button to cook until the button automatically jumps off. Pumpkins should be steamed, and rice will certainly do.

This is what it smells like. You don't need to brush the oil in the electric baking pan. Put the walnut kernel in, cover it and bake for two or three minutes, until the color of the walnut kernel darkens and a thick nutty smell wafts out. Be careful not to stir-fry walnuts, or they will taste bitter. Osmanthus fragrans, jujube paste, nuts, sesame seeds, almonds, ginkgo biloba, hawthorn and so on. Salty stuffing generally includes diced fresh meat, diced ham and shrimp skin. Yuanxiao made of mustard, onion, garlic, leek and ginger is called "Five Flavors Yuanxiao", which means hard work and long-term progress.

First, mix glutinous rice flour with water to make skin, and then "wrap" the stuffing; Northerners make "Yuanxiao". First, they roll the stuffing into a uniform ball, put it in a laundry basket covered with dry glutinous rice flour, and shake it constantly. They add water from time to time to make the stuffing stick more and more glutinous rice flour until the size is moderate. Knead the kneaded dough into small pieces (large or small, and add favorite fillings, such as sesame seeds and bean paste, etc.). And I knead them into small ones without stuffing), then knead them into a circle and put them in a container filled with glutinous rice flour (to avoid jiaozi's sticky).

Stir well, air-cool, take a little sesame, knead into balls, heat glutinous rice flour with water, mix into flour wadding, knead into dough, knead into strips, pick into balls, knead flat, wrap with sesame balls, knead round, boil water in a pot, add glutinous rice balls, and take out. Flour 10g, stir-fry in microwave oven 1 min, or stir-fry in a pan over low heat. Pour in the crushed raw materials.