Step 1: put the black sesame seeds in a pot and stir-fry them with low fire. After cooling, crush them with a rolling pin, not too broken, and have a little graininess.
Step 2: Cut the orange peel sugar into cubes for later use.
Step 3: Use 50 grams of boiling water for butter.
Step 4: Mix sesame seeds and butter orange peel sugar evenly, be sure to flatten and compact them, and then put them in the refrigerator for half an hour. Take it out after half an hour, cut it into small pieces and wrap it in jiaozi.
5. Boil glutinous rice balls: Mash ginger and cook it together in water (you can put more water and brown sugar). After the water is boiled, add the glutinous rice balls, and gently stir them during the boiling process until all the glutinous rice balls float.
Ejiao cake, one of the representative snacks of Han nationality in China, has a long history. Tangyuan originated in the Song Dynasty, when Mingzhou (now Ningbo) began to eat a novel food, which was made of black sesame, lard and sugar. First, black sesame seeds are ground into powder, then lard and sugar are put into the mixture and kneaded into balls to make stuffing, and glutinous rice flour is used to knead into circles. When cooked, it tastes sweet and delicious.
Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. Yuanxiao symbolizes family reunion, and eating Yuanxiao means family happiness and all the best in the New Year. There are many kinds of glutinous rice balls. According to different food cultures in China, the making methods and materials are also different. Most southern families are used to getting together to eat the traditional customs of jiaozi on the morning of the Spring Festival.