Picking Aiqing and Phoebe bournei

Wash Aiqing and Nanmu, put them in a pot to boil, pour in the washed Aiqing Nanmu, add a little alkali, cook for 2 minutes, take them out and wring them out for use.

Add boiling water to the spare wormwood and put it into a blender to make a paste. Pour stem rice flour and glutinous rice flour into a basin, add Ai Qing sauce and stir with chopsticks. When it is almost enough, start to knead the powder into a ball by hand.

The kneaded dough is steamed in a steamer, and the chopping board is taken out and sprinkled with pine pollen.

Roll into 6mm cakes with a rolling pin.

Cut the rolled bread into squares or diamonds of similar size.

You can eat the cooked crispy rice at once. Endless pieces are lined with fresh-keeping boxes with a layer of release paper in the middle ... and then you can put them in quick freezing. When you want to eat, you can take it out and bake it in the oven for a while. They will blow like balloons, and brown sugar is delicious.