Smart Food/if You Miss this Season, You Will Have to Wait Another Year for The Qingming Cake

Name: Smart Food/if You Miss this Season, You Will Have to Wait Another Year for The Qingming Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Qingming Grass; 75g Plain flour; Some Cooking oil; 75g Glutinous rice flour; 1 piece egg; a little Sugar

by Smart Food Square

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

There are always some flavors enough to remind people of a season, such as Qingming biscuits. The soft and glutinous skin can sometimes be matched with the tender shoots that have just grown in spring, and sometimes it is dipped in crystal clear white sugar. The fragrant taste is only evoked in spring.
In this season, there is a short, emerald green, white fluffy wild grass growing on the edge of the field and in an inconspicuous corner of the park. It is fragrant and sweet, the Qingming grass. The grass is after the Qingming Festival. Blossoming little yellow flowers. The folks have a custom of eating Qingming Ba before the Qingming Festival. After the Qingming Festival, when the Qingming grass blooms, you can’t make Qingming Ba. "

Ingredients

100g Qingming Grass
75g Plain Flour
Some Cooking Oil
75g Glutinous Rice Flour
1 piece Egg
a little Sugar

Smart Food/if You Miss this Season, You Will Have to Wait Another Year for The Qingming Cake

1. Wash the Qingming grass, it’s best to soak it first, because the leaves are lint and the dirt is not easy to wash off

Smart Food/if You Miss this Season, You Will Have to Wait Another Year for The Qingming Cake recipe

2. Chop the cleaned Qingming grass after controlling the water

3. Put the flour, glutinous rice flour, chopped Qingming grass in a bowl, put a teaspoon of salt, a pinch of sugar

4. Pour the mixed egg liquid into the bowl

5. Add a little water and stir vigorously in one direction with chopsticks. The amount of water makes the batter just flow.

6. Heat the pan, just put a little oil just enough to cover the bottom of the pan, and heat it to 5-6 times hot, turn the heat down

7. Use a small spoon to scoop a spoonful of batter into the pot and let it flow naturally into a round cake shape. Wait until the batter on the noodles is basically dry and turn over.