#春食野菜香# Yeaibaba's Lips and Teeth Leave Fragrance

Name: #春食野菜香# Yeaibaba's Lips and Teeth Leave Fragrance
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Ye Ai; 40g Glutinous rice flour; 30g Flour; 15g Sugar; 20g Vegetable oil; 2g Lime

by Favorite Xiaozhi

5.0 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Ye'ai Baba is a kind of Baba that only exists before and after Qingming. From snacks to big, full of memories.
When spring arrives, wormwood buds burst out on the wormwood that has been sleeping for a whole winter. The wormwood buds are arching out of the ground and trying to stretch their waists. Wash it at home, use lime water to remove the astringency, mix well with glutinous rice flour, flour and sugar, and fry until golden brown. Don’t forget it.
The person who likes smells Ai Xiang, feels refreshed, calms the restless mind, and instantly opens the valve of memory.
"

Ingredients

#春食野菜香# Yeaibaba's Lips and Teeth Leave Fragrance

1. The unique scent of wild wormwood comes out

#春食野菜香# Yeaibaba's Lips and Teeth Leave Fragrance recipe

2. All materials are ready

3. Lime and some water to boil

4. Put in the wild Ai Chuo water

5. After the water is enough, the wild worms are treated with cold water several times, wring out the water, and chopped finely.

6. Add glutinous rice flour, flour, sugar in turn

7. Pour in the right amount of water and stir evenly

8. Roll into a ball and squash

9. Put the cold oil in the hot pot in turn

10. Medium and small fire

11. Deep fried until golden brown on both sides

12. Beautiful tasting

13. Soft and sweet

Tips:
Ye Ai wants to pinch the tenderest part.
Use lime water to remove the astringency.
The ratio of glutinous rice flour to flour is 1.5:1.
You need to add a little bit of water so that it feels viscous and can be kneaded into a ball.

Comments

Sign in to comment

Similar recipes

"wild Vegetables" Aixiang Quiche

Ye Ai, Egg, Flour