1, let the frozen yuanxiao stand at room temperature for 5 minutes before cooking.

2, Yuanxiao boiling water in the pot, the water is boiling but can not roll.

3. After floating, order cold water and repeat for two or three times.

You can eat when the pot is boiling.

Exercise 2:

1. Wash the glutinous rice, put it in a basin and soak it in clear water for 36 hours. When the rice swells, scoop it up, wash it with water once and grind it into rice paste. Put the paste into a cloth bag and squeeze out the water to make wet rice flour. Put100g sugar in a pot and stir-fry until it is dark brown and fragrant, then quickly add100g boiling water and stir-fry until it is brown.

2. Put the copper pot on fire, add 1250g cold water, and add the remaining sugar. When the sugar melts and boils, add honey, distiller's grains, sweet-scented osmanthus and sugar and stir slightly. Put 750g wet rice flour into the pot, add water to make it into a thin paste, slowly pour it into the pot along the periphery of the pot, stir while pouring, boil it into a thin paste, then make a mixed soup, and keep warm with low fire.

3. Add a little water to the wet rice flour, knead it into a sticky shape, make 50 grains, each weighing 37.5g, wrap it with stuffing, and pinch it tightly to make Yuanxiao. Four kinds of stuffed Yuanxiao are kneaded into four shapes, cooked in a pot, fished out and put into a mixed soup. When eating, each bowl contains 250g of stick soup and 1 of Yuanxiao with various fillings.