Accessories: honey 30g 1. Take Lily, Semen Platycladi and Semen Ziziphi Spinosae, put them in a casserole, add water and decoct them twice, remove the residue and make them into a big bowl;
2. Add 200ml jujube and water and decoct for 30min;
3. Leave the fire, add honey and stir evenly to get lily cake. Ingredients: Lily (dried)1500g, 350g of japonica rice, 400g of glutinous rice flour, 50g of candied dates and 50g of pine nuts.
Seasoning: 500g sugar, 3g essence 1. Wash the lily, remove the old petals, tear off the tender petals, put them in a cage for dry steaming, steam until crisp, and take them out to cool.
2. Mix 500 grams of cooked lily with 500 grams of flour, add a little mint essence, rub thoroughly, stand for 2-3 times, and then wipe with a 24-mesh sieve to make the lily cake powder uniform and loose.
3. Mix 500 grams of steamed lily, 250 grams of dry embedded powder and 500 grams of sugar to make stuffing.
4. Take half of lily cake powder as the bottom, spread the stuffing, spread the other half on the surface, and sprinkle chopped candied dates and pine nuts. And get a green body.
5. vermicelli-cook the green body on high fire, take it out to cool, and then cut it into triangular pieces, which can be eaten both hot and cold.