#春食野菜香# Qingming Wormwood Cake
1.
Wash fresh wormwood leaves.
2.
Put about 200 ml of water in a pot to boil, add 10 grams of baking soda, and boil the wormwood leaves in the pot.
3.
The boiled wormwood and the water in the pot are broken up in the pulverizer, and the juice is filtered out, or it can be used without filtering.
4.
If you want to make pork floss and salted egg yolk green ball, steam the egg yolk and crush it, then add the pork floss, add an appropriate amount of vegetable oil, stir, and knead it into a pigeon egg-sized stuffing ball. Wrap into glutinous rice skin.
5.
Put glutinous rice flour into the basin, and if there is rice flour, add one-tenth of the rice flour. First boil 100 ml of wormwood juice and pour it into the glutinous rice flour, stir with chopsticks, and then add the cold wormwood juice little by little. Knead the glutinous rice flour into a ball.
6.
Knead the glutinous rice flour into a ball.
7.
Make cakes in batches.
8.
You can also add red bean paste, salted egg yolk and minced pork fillings to make round balls.
9.
Put the raw cakes in the electric baking pan, cover with the lid, and cook the cakes when they change color in two to three minutes.
10.
Cool after cooking to prevent the cakes from sticking together.
11.
When frying, you can also put a little oil in the pan to prevent sticking. Do not fry for too long, otherwise the glutinous rice cakes will be difficult to form.
Tips:
1. Put the dough in the steamer and steam for 15 minutes. After the dough is cooked, apply some vegetable oil on the surface to prevent adhesion.
2. When steaming, the bun is too long to collapse, and it is not formed. It can also be boiled. When the water is boiled, add one or two cold water. After the bun is floated in the water, remove it to cool, and coat some vegetable oil on the surface.
3. If you can't finish eating it temporarily, you can wrap it in the fresh-keeping film and refrigerate it, and heat it in the microwave for 20 seconds.
