Yu Yu Ying

1

Scratch the sugar。

2

With butter, vegetable oil, and rice powder, it's all flat。

3

It's a tunic。

4

Add hot water to the oatmeal face and a soft, hard and medium face。

5

Split the noodles into two, one of which is evenly covered with tea。

6

Ten minutes。

7

I'll take out the good pasta, two-point growth strips for each color。

8

Twisted the four nice faces and turned them into little agents. Scroll it and wrap it up with a pre-mixed wrap。

9

A few of them were wrapped in this way, and it was found that the noodles were a little hard and that it was not easy to shape them with a nice pattern, so that they were combined with some water, so that they could not be rubbed too much, so that they could not be painted。

10

Scratch one, huh, scrambling straight, with a nice soup. ♪ That's what it takes ♪

11

It's the first time I've packed this soup. And it's made, actually, the bread is more like the jade of Namyang. It's just a little colored green. It's a small amount of tea powder。

12

Water boils round soup, so you can add cold water twice to the soup round. It can be put into fruit or rice wine on its own taste。

The plasticity and extensibility of rice dough are both relatively poor, so it is not very easy to work with. The dough should be soft rather than hard, but it cannot be too soft either. Just after making these tangyuan, I saw Rujing Lianxin's jam-filled tangyuan and learned a trick: separate a small piece of the mixed dough, boil it, and then knead it back into the original dough. This makes the extensibility much better, and I plan to try this method for other fancy tangyuan. Experiments prove that the method in Step 9 is the best way to make jade tangyuan; I will do it this way next time, hehe. This results in a greener color and beautiful patterns.