22. Soak the lotus seeds in alkaline water, peel them, and steam them in the pot. Green plums, melon strips and golden cakes are cut into small pieces with a knife. Walnut kernels are soaked in warm water and peeled. Wash jujube, soak it thoroughly and cook it slightly. Wash raisins with clear water.
33. Put the cooked lard in a bowl, spread the above fruit materials in layers, pour in half of the mixed Jiangfan, press it by hand, add the bean paste stuffing, and finally cover the other half of Jiangfan with the bean paste stuffing. The rice noodles are flush with the rim of the bowl, pressed flat by hand, put in a cage and steamed for another 20 minutes, then taken out and buckled in a plate.
44. Add water to the pot, sugar 125g, osmanthus fragrans, boil, skim the floating foam, hook the wet starch and pour it on the eight-treasure rice.