Put the glutinous rice flour into the basin, as much as you need, and then boil some water. When it is cooler, not too cold, put it in glutinous rice flour. Pay attention to the amount of water. Don't pour too much at a time, add it slowly. Stir, hard, like rolling noodles. When the moisture is right, all the powders are mixed together and can be picked up, but not too hard, soft and thin, and can be used.
1.？ Peel and steam purple and sweet potatoes, and sieve them into mud while they are hot.
2.？ Add appropriate amount of glutinous rice flour and knead it while adding. You can add a little water to make a soft purple and orange dough with earlobes.
3.？ In addition, the right amount of glutinous rice flour is added with the right amount of water to form dry dough.
4.？ Take one-fifth of the dough and divide it into small pieces, put it in boiling water and cook it, then take it out and drain it.
5.？ Add the drained cooked glutinous rice dough to the dough in 3 and knead thoroughly. Knead dough should not be too wet or too dry. According to the specific situation, add a small amount of powder or water and knead the dough until the earlobe becomes soft.
5.？ Rub the white, purple and orange dough into long strips and rub them side by side at will.
6.？ Divide the three-color dough into small pieces, knead the small pieces into a funnel shape, put the red bean paste on it, wrap it and knead it round. This glazed jiaozi is ready.
7.？ Boil flour with boiling water, and the cooked dough has good forming effect.
8.？ According to the ratio of one kilogram of glutinous rice flour to three pairs of scalded dough, the scalded dough and white glutinous rice dough are mixed together.
9.？ Knead a small piece of dough into a funnel shape, add red bean paste, wrap it in an oval shape, and close it.