#春食野菜香# Shepherd's Purse Glutinous Cake
by The kitchen of emblica honey
Favorite
Difficulty
Normal
Time
30m
Serving
2
The spring breeze blows, wild herbs fragrant. Shepherd's purse fragrant all over the kitchen, watching the dim sum made with rice noodles by my relatives, there happened to be some rice noodles at home, so I made this shepherd's purse filling glutinous rice cake. It is fragrant and glutinous, shepherd's purse is fragrant, and I want to have another one after eating one.
The glutinous rice box with vegetable fillings is the most common snack my mother makes. There are fried, boiled, steamed, fillings with radish and lotus root. You have to make a few kilograms of rice each time, and you can eat it any way you want. This is not the name in the local dialect.
I just call it glutinous cake so that everyone can understand it easily.
Mother needs one more process to do this, that is, first use one-third of the flour to make, cut into pieces, cook, and then add other dry flour to form a dough. This way, the mixed rice noodle dough is tough, well-packed, and easy to fry.
I reduced this step today. I did a little bit. If the dough is dry, you can knead it again. I watched my mother do these since I was a child, so I remembered it in my heart.
Just like these wild vegetables, their taste is unforgettable. After eating this spring, I still look forward to the fragrance of the spring.
Ingredients: 300 grams of glutinous rice flour, 60 grams of indica rice flour,
Ingredients: 500 grams of shepherd's purse, 3 eggs, 50 grams of soaked black fungus, appropriate amount of salt, appropriate amount of edible oil. 200 grams of boiling water. "
The glutinous rice box with vegetable fillings is the most common snack my mother makes. There are fried, boiled, steamed, fillings with radish and lotus root. You have to make a few kilograms of rice each time, and you can eat it any way you want. This is not the name in the local dialect.
I just call it glutinous cake so that everyone can understand it easily.
Mother needs one more process to do this, that is, first use one-third of the flour to make, cut into pieces, cook, and then add other dry flour to form a dough. This way, the mixed rice noodle dough is tough, well-packed, and easy to fry.
I reduced this step today. I did a little bit. If the dough is dry, you can knead it again. I watched my mother do these since I was a child, so I remembered it in my heart.
Just like these wild vegetables, their taste is unforgettable. After eating this spring, I still look forward to the fragrance of the spring.
Ingredients: 300 grams of glutinous rice flour, 60 grams of indica rice flour,
Ingredients: 500 grams of shepherd's purse, 3 eggs, 50 grams of soaked black fungus, appropriate amount of salt, appropriate amount of edible oil. 200 grams of boiling water. "
