I. Materials:

Appropriate amount of glutinous rice flour, red bean paste, peanuts and soybeans.

Second, practice:

1. Stir-fry peanuts and soybeans and grind them into coarse powder.

2. The glutinous rice flour is heated with hot water to form dough and divided into 10 portions.

3. Each dose is wrapped in red bean paste and wrapped in jiaozi.

4. Put the wrapped jiaozi on the steamer, steam for 20 minutes and then turn off the heat.

5. Finally, sprinkle with peanuts and bean powder and serve.

When cooking jiaozi:

Before cooking: pinch the Yuanxiao with clean hands to make its skin slightly cracked, so that the Yuanxiao cooked thoroughly in the pot is cooked inside and outside, will not be pinched, and will be soft, smooth and delicious.

Under boiling water: after the water is boiled, slowly put the Yuanxiao into the pot, then gently push it away with a spoon and gently stir it in the same direction to make it rotate several times without sticking to the pot.

Slow fire cooking: cook with strong fire for a while, and then cook with slow fire quickly after the Lantern Festival floats, otherwise it will make the Lantern Festival roll in the pot and the cooked Lantern Festival will not be delicious.

Change the water frequently: after the boiling water in the pot has been boiling for two or three nights, change the water in time. Because at this time, the Yuanxiao soup in the pot has become thick and greasy. If you continue to use it, it will not only cook slowly, but also be easily caught.

Take out the pot quickly: If you can't finish the cooked Yuanxiao for a while, take out the pot in time, put it in clean cold water, cool it, take it out and put it on the plate.