The practice of numbing two flavors?

The name, taste and color of dishes have their own characteristics, which are deeply loved by local people.

Raw materials/seasonings

Glutinous rice paste 1 kg, 2 pieces of ginger (crushed), peanut powder 1 2 cups, fine sugar12 cups, rice bran1cup, proper amount of sugar and 2 bowls of water.

production process

(1) First, take 1 tbsp glutinous rice paste, put it in boiling water and cook it until it floats on the surface, then take it out and put it in the glutinous rice paste, and slowly knead it into a Q-shaped glutinous rice balls.

(2) Steaming the dumplings in a steamer until the dumplings are transparent, and then taking them out.

(3) When the dumplings are hot, pound them with a stick and add a little oil for easy operation.

How to eat and edit pronunciation

Rub half of the glutinous rice balls into small balls, each about 20g, mix well with the seasoning 1, and then spread the seasoning 1 evenly on the small balls.

Method 2

Divide the other half of the glutinous rice balls into small balls of about 20 grams each, first boil a pot of water, flatten the small balls by hand, and cook them in boiling water. In another pot, mash the old ginger, add seasoning 2 and boil it until the ginger flavor permeates the soup, then pick up the cooked jiaozi and put it in, then take it out of the pot and serve.

Glutinous rice paste can be asked by grocers, and most of them need to be booked in advance. If you have a stone mill at home, you can also grind it yourself. If you slowly add water and grind it together, you can make glutinous rice slurry of about 1 kg.