1. black sesame is fried, crushed and mixed with lard and white sugar, with the ratio of 2:1:2;

2. Appropriate amount of glutinous rice flour is added with water and agglomerated;

3. It is better to have moderate hardness and non-stick hands, knead into long strips and cut them into small pieces with a knife;

4. Knead small glutinous rice balls into balls one by one in the palm of your hand, press a small nest on the top of the ball with your thumb, and pick a proper amount of sesame stuffing with chopsticks;

5. Gradually pinch the socket with your fingers, and then gently round it in the palm of your hand;

6. It is as big as a hawthorn after being wrapped;

7. Boil the water until it boils, and cook the wrapped dumplings until they float. [2]

Practice 2

Recipe ingredients:

Black sesame sweet glutinous dumplings

Raw materials of black sesame stuffing: 40g of black sesame powder, 40g of sugar and 20g of lard.

Shuimo Tangyuan Powder100g, 85g warm water.

Production method:

Black sesame stuffing method:

1, put black sesame seeds in a dry pot and bake them with low heat until cooked, and turn off the heat;

2, cooling, pouring into a blender, and grinding into black sesame powder;

3. Add white sugar and lard, mix them evenly, and put them in the refrigerator for more than one hour;

4. Take it out and divide it into six parts, and knead it into dough;

Practice:

1, pour warm water into the glutinous rice ball powder little by little, and mix and knead it into smooth dough. 10 minute;

2. Knead the dough into a long strip and divide it into six small doses;

3. Take a small dose, knead it in the palm of your hand and pat it slightly flat. Slowly knead the dough thin by hand, put in the black sesame stuffing, close it with the tiger's mouth and knead it gently.

4. Boil the water in the pot, add the green glutinous rice balls, stir along the edge of the pot with a frying spoon to promote the glutinous rice balls to rotate, so as not to stick to the bottom of the pot. After the glutinous rice balls float, turn to low heat, cover the pot and cook. When it opens, add some cold water, continue to cook with the cover, and * * * add three times of cold water until the glutinous rice balls become bigger and softer.