The practice of Lantern Festival?

The practice of traditional Lantern Festival:

1. Put the sugar into a bowl, add a little osmanthus, hemp seed and flour, and add a little boiling water and mix well. Put it on the table, pat it with a knife into thin slices with a thickness of 1.5 minutes, and cut it into cubes with a square of 1.5 minutes, that is, make dumpling stuffing.

2. Put the rice noodles in the dustpan. Put the dumpling stuffing in a colander, soak it in cold water, pour it into a dustpan, and shake it with both hands, so that the dumpling stuffing is wrapped with glutinous rice flour three times in a row, and it becomes glutinous rice balls. Cook in a pot for about 10 minutes, and it will be cooked when it floats.

3. Wash the walnut kernel twice with boiling water, peel and chop it, wash the jujube and soak it in cold water 12 hours.

4. Put glutinous rice, walnut kernel and jujube meat into a bowl, add 200 grams of water and mix well, and grind it into fine pulp with a small mill.

5. Put the water in the net spoon, add the sugar, and when you see that it is on fire, skim off the floating foam, quickly add the walnut pulp, stir it into porridge until it is cooked, put it in a bowl, and fish it up in the cooked jiaozi.

Method of frying Yuanxiao:

Ingredients: 500g of fresh Yuanxiao, 0/000g of cooking oil/kloc, and a little sugar.

1. Punch the bought Yuanxiao with a needle cone to prevent oil splashing when frying.

2. When the oil in the pot is cooked, fry the Yuanxiao twice. When the Lantern Festival is pale yellow, turn it with bamboo chopsticks to heat it evenly, then fry it until it is golden yellow, and small bubbles begin to appear on the surface, that is, remove it and put it on the plate.

3. Fried Yuanxiao with some sugar.