How to draw stick figures of glutinous rice balls?

The tradition of Lantern Festival is to eat jiaozi. A few days ago, just after the Lantern Festival, did the friends eat jiaozi? There are many kinds of jiaozi nowadays, and the fillings are different. You can make it according to your favorite jiaozi. Especially jiaozi made at home, but now many people seldom make jiaozi at home by themselves. They all go directly to the supermarket to buy ready-made jiaozi and cook directly.

Step 1: The stick figure of glutinous rice balls drawn today is in the bowl. First, we need to draw a big bowl full of dumplings. When painting, make the bowl bigger and make it crescent.

Step 2: The next step is to draw jiaozi. Let's draw the bottom of the big bowl first, and then draw three jiaozi into a semicircle, which will make jiaozi more crowded.

Step 3: Next, draw two jiaozi beside the painted jiaozi. When eating jiaozi, you can't miss the necessary tool spoon. Here, you need to draw the spoon that eats jiaozi, draw it on the back of jiaozi, and draw the handle of the spoon.

Step 4: Then we continue to draw jiaozi and draw the second layer of jiaozi. Similarly, we only need to draw a semicircle, and first draw the top three jiaozi.

Step 5: The whole stick figure of the glutinous rice balls has been drawn in the above steps. Next, we can add some small decorations to the stick figure of the glutinous rice balls. Draw a small expression of MengMeng on the glutinous rice balls first.

Tangyuan, one of the representatives of traditional snacks in China, is a spherical food made of glutinous rice flour. There are usually fillings, which are cooked and eaten with soup. At the same time, it is also the most distinctive food of the Lantern Festival with a long history.

North Lantern Festival is a production process based on stuffing and glutinous rice flour as the facade. The process is simple and easy to learn: first, mix the stuffing, stir it evenly, spread it into a big round piece, let it cool, and then cut it into cubes larger than table tennis. Then put the stuffing into a dustpan, pour in a proper amount of glutinous rice flour, shake well and "sieve". As the fillings collide with each other and become spherical, glutinous rice also sticks to the surface of the fillings, forming Yuanxiao. The layer of Yuanxiao river noodles is very thin and the surface is dry, so the rice noodles absorb water and become paste when cooked in the pot.

Southern Tangyuan: It's totally different from Yuanxiao, but it's a bit like Bao jiaozi. First, add water to glutinous rice flour and stir it into balls. Let it soak for several hours. Then mix all the stuffing materials and put them in a big bowl for use (don't cut them into small pieces like Yuanxiao). The water content of dumpling stuffing is more than that of Yuanxiao, which is one of the differences between them. The process of wrapping jiaozi is also like that of jiaozi, but there is no rolling pin. Wet glutinous rice flour is very sticky, so we have to pull a small group of wet noodles by hand and squeeze them into a circle. Use chopsticks (or thin bamboo tools) to pick a ball of stuffing and put it on the glutinous rice slices, then turn your hands over and rub it into a ball and a circle.