糯(nuo)黏可口,餡(xian)不雷(lei)同。
糯米粉,粳(jing)米粉,赤(chi)豆,芝麻(ma),綿(mian)白糖(tang),桂花,豬肉茸,冬筍丁,豬板油丁,熟豬油,松子仁,瓜(gua)子仁,芝麻(ma)油,鹽,味精。
豬(zhu)板油(you)丁(ding)拌(ban)(ban)(ban)上(shang)糖、松(song)子(zi)仁、瓜子(zi)仁。將糖、桂花、芝(zhi)麻(ma)(ma)拌(ban)(ban)(ban)勻(yun)。鮮肉茸(rong)中加(jia)鹽、冬筍(sun)丁(ding)、味(wei)精拌(ban)(ban)(ban)勻(yun)。赤豆煮(zhu)熟(shu),擦成(cheng)細沙,拌(ban)(ban)(ban)入糖、熟(shu)豬(zhu)油(you)。糯米(mi)粉、粳(jing)米(mi)粉加(jia)沸水揉(rou)成(cheng)米(mi)粉團,揉(rou)勻(yun)、搓條、摘(zhai)劑,分別包入豆沙餡、芝(zhi)麻(ma)(ma)餡、豬(zhu)板油(you)丁(ding)餡、肉餡,成(cheng)四(si)喜圓子(zi),下鍋煮(zhu)熟(shu),裝碗(wan)。