That's how it smells. You don't need to brush oil in the electric baking pan, just put the walnut kernel in, cover the lid and bake it for two or three minutes until the color of the walnut kernel darkens and a thick nutty fragrance floats out. Be careful not to stir-fry the walnut kernel, or it will taste bitter. Osmanthus fragrans, jujube paste, nuts, sesame seeds, almonds, ginkgo, hawthorn, etc. Salty stuffing generally includes diced fresh meat, diced ham and dried shrimps. Yuanxiao with mustard, onion, garlic, leek and ginger is called "Five-flavor Yuanxiao", which means hard work, long-term progress.
First, the glutinous rice flour is mixed with water to form skin, and then the stuffing is "wrapped"; People in the north make "Yuanxiao". First, they knead the stuffing into a uniform ball, put it in a laundry basket covered with dry glutinous rice flour and shake it constantly. From time to time, they add water to make the stuffing stick with more and more glutinous rice flour until the size is moderate. Knead the kneaded dough into small pieces (it can be big or small, and the big ones can be added with favorite fillings, such as sesame seeds, bean paste, etc., and I knead them into small ones without fillings), and then knead them into a circle and put them into a container filled with glutinous rice flour (to avoid sticky dumplings).
Stir well, air-cool, take a little sesame, knead it into balls, heat water in glutinous rice flour, mix it into flour wadding, knead it into dough, knead the dough into long strips, pick it into pills, knead it flat, wrap it in sesame balls, knead it round, boil water in a pot, boil the water, put it into glutinous rice balls, and take it out. Flour 1 0g, stir-fry with medium heat in microwave oven1min, or stir-fry with low heat in a pan. Pour in the crushed ingredients.