1. The Qingming grass I accidentally discovered in the afternoon was really happy.
2. I picked a lot.
3. Wash the Qingming grass, blanch it in a pot of boiling water, remove it and put it in cold water to maintain its bright green color.
4. Squeeze the water, chop it into a blender and add 100 grams of water to make a puree for later use.
5. Add sticky rice flour to glutinous rice flour.
6. Add sugar.
7. Pour the Qingming grass mud into the rice noodle bowl.
8. Use chopsticks to stir into a flocculent shape.
9. Knead into a smooth dough.
10. Divide into evenly sized dough.
11. Press it into a one-centimeter thick pie.
12. Add appropriate amount of oil to the pan and fry on low heat until golden brown on both sides (if you like deep-frying, you can add more oil).
13. Fry on low heat until golden brown on both sides.
14. Tilt the pan to drain the oil.
15. Cover with absorbent paper to absorb excess grease.
16. The unique Qingming grass fragrance, soft and delicious.
Tips:1. The amount of water is adjusted according to the water absorption of the rice noodles.
2. Adjust the ratio of glutinous rice flour to sticky rice flour according to your taste. If you like soft glutinous rice flour, you can increase the amount of sticky rice flour.
