Raw materials for steamed rice cakes: jujube and millet flour. Practice: First, select the broken and cracked jujube, wash off the fine sand on the surface with tap water, stir-fry it to prevent moisture, boil it, put the jujube, soak it in water for one minute, scoop up and control the moisture, then put the jujube into the millet flour, mix well, and evenly coat the surface of the jujube with millet flour. Gradually add warm water, and the powder will be wet. It's all wet and there's no powder. Don't be too wet, which will easily cause the mung bean cake to collapse invisibly. Take a batter and dig a hole in the middle, just like Wowotou. The higher you hold it, the better. The more careless you are, the better. Add water to the wok, spread the steaming cloth, add mung bean cake, boil water over high fire and steam for another 30 minutes. Take the mung bean cake down, put it on the curtain, fly away, and seal the bag for storage. The raw materials for making rice cakes are sticky rice flour, glutinous rice flour, water and rock sugar powder or sugar and oil. According to the ratio of sticky rice flour 7: glutinous rice flour 3 or 6:4, the higher the ratio of sticky rice flour, the greater the viscosity and the less digestible it is. Put glutinous rice flour, glutinous rice flour and crystal sugar powder into a basin, add warm water and knead into dough. After the batter is caked, add proper amount of edible oil and knead into dough again. After the batter is smooth, put it in a steamer and steam for 25-30 minutes to form multiple strips.

The steamed mung bean cake has not been successful, and the number of hammers has been reduced. The mung bean cake tastes too bad. The steamed mung bean cake was put into a stone mortar and began to perform. It usually takes two people to do it together. One beat the mung bean cake and the other helped turn the mung bean cake, so it was symmetrical. After constant tempering, the mung bean cake is closely malleable, with meticulous materials, and its color is like suet white jade, which is not too sticky. It not only has very good elasticity, but also has a smooth and tender taste. Beat the better mung bean cake and laser cut it into your favorite shape. Special tools can be used to design various auspicious patterns on Chinese New Year snacks. Return to the pot and steam for a few minutes. The delicious traditional rice cake is ready. The prepared mung bean cake can be eaten while it is hot. If you want to store it, you must soak it in clear water to avoid air oxidation caused by air contact, and also keep the mung bean cake moist and not easy to crack. Once the water soaked in mung bean cake is a little turbid, change the water.

If you want to store it for a long time, you must dry the mung bean cake, wrap it in a commercial insurance bag and put it in the freezer of the refrigerator. People with spleen and stomach deficiency and indigestion had better not eat mung bean cake on an empty stomach. Methods: Yellow sticky rice noodles (available in rural areas, shopping malls and rice noodle oil sales markets) and jujube were prepared. Boil red dates with water for 5 minutes. Don't be lazy, it's convenient to use boiled water. The soaked jujube has insufficient water content, and the surface around the steamed mung bean cake jujube is dry. Sticky rice noodles are scalded with boiling water until they are slightly sticky and can be rubbed open. Boil water in a pot. Put a drawer after the water is boiled. The drawer should be covered with cloth and surrounded by cabbage leaves to prevent the edges from drying out during the whole cooking process. Spread a layer of hot noodles first, then a layer of dates, then spread one hand, then cover and steam for 5 minutes. Spread a layer of jujube on the other side, then cover and steam for about 1 hour.

After steaming, turn it over and gently pat the drawer cloth with your hand soaked in cold water. Porcelain that can beat cakes can be easily untied. You can eat it, let it cool and set it, and you can cut it. Prepare sticky rice noodles or yellow wheat and put them in a basin. It is inconvenient to clean and peel jujube, but try not to omit it, which is safe to eat. Or buy seedless dates directly. When you put the jujube in the pot and blanch it, you can immediately fish it into the washbasin, or you can pick it up and put it away. Add a small amount of boiled jujube hot water to sticky rice flour, stir while adding it until it can be kneaded into a cooked rice, and then open it with one pinch. The wetter the noodles, the greater the viscosity of the steamed mung bean cake. Spread the wet drawer cloth on the grate. If the jujube paste balls are mixed together, you can spread it directly. If the jujube paste dough is separated, you can spread a layer of jujube paste and dog food at the same time. Just steam it on water.