The Method of Japanese Sauce jiaozi

glutinous rice flour

200 grams

tofu

300 grams

sugar

3 tablespoons

Mi Tarasi sauce

water

100 ml

Light soy sauce

2 tablespoons

sugar

2 tablespoons

corn starch

1 tablespoon

Minced meat salad dressing

1.

Jiaozi: Put all the ingredients (glutinous rice flour, tofu, sugar) into a bowl and knead them into dough.

2.

Knead the dough into small balls, neither too big nor too small, or they will not look good together.

3.

Cook in the pot for a minute or two until jiaozi comes to the surface.

4.

Take out jiaozi, put it in drinkable cold water 1 min and take it out.

5.

Now you can string together (a string of 3)

. If you feel trouble, you can eat it directly in a bowl.

Material: glutinous rice flour 75g.

75 g rice noodle

Water 130℃.

6 thin bamboo sticks

Material of fruit juice: water 160cc.

25g starch

35g sugar

Soy sauce 30 degrees

working methods

1, put the materials of glutinous rice balls together and soften them into a very soft dough, and divide them into 6 equal parts.

2. Divide into 24 equal parts.

3. form a group.

4. After boiling water in the pot, add the glutinous rice balls and cook until they float, cook for another 2 minutes, remove them and put them in ice water.

5. After completely cooling, take it out for later use.

6, a bamboo stick string 4 balls, a string of 6 * * *. Hold the plate for use.

The practice of fruit juice:

1, put all the materials into a pot and stir them evenly, and heat them to a sticky state with low fire.

2. Just pour it on the jiaozi.