“The taste on the tip of the tongue in spring should be seasonal food, especially like the aroma of the grass. I don’t know if you like it or not?” “The aromatic grass of the aromatic grass of the aromatic grass of the aromatic grass of the aromatic grass of the aromatic grass of the aromatic grass of the aromatic grass of the
|Fresh wormwood||1000 grams|
|Glutinous rice flour||500 grams|
|Rice Flour||250 grams|
|Rice pepper||Appropriate amount|
|Pickled vegetables||Appropriate amount|
|Bamboo shoot||Appropriate amount|
|Flavor||Salty and fresh|
Fresh moxa is washed clean.
Cook thoroughly with edible soda until rotten.
Remove, clean the alkali water, remove bitterness and astringency, and squeeze out the water (I washed about 10 times).
The boiled mugwort is crushed with a cooking machine to prepare the mixed glutinous rice flour and glutinous rice flour.
Knead into smooth moxa dough.
Cut all into foam and stir-fry.
The dough is divided into 50 grams of a small uniform dose.
All wrapped in a circle.
Steam in a pot (20 minutes after steaming).
The pot is discharged and the plate is loaded.
It’s ready to eat (this time it’s salty stuffing, which tastes good).
Works from Gourmet World Qian_DOkzbcaviraI