Dry-milled glutinous rice flour 2500g

Xinjiang jujube 750g

Boiled water1200ml

Mother's taste: the practice of Shandong rice cake?

One third of glutinous rice flour is poured into the basin.

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Pour all the boiling water, and mix the glutinous rice flour into floccules.

Choke in dry glutinous rice flour a little bit, make a hard dough, cover the curtain and wake up for 2 hours.

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Wash red dates, cook for 3 minutes, take them out and let them cool for later use.

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Soak the dried oak leaves for 24 hours in advance, wash them and then boil them in water for 5 minutes. Make dough into a bun shape, press three grey dates on the outside, spread dry mistletoe leaves on the grate, and neatly code the rice cakes on the grate.

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Steam on high fire, steam for 40 minutes after the water is boiled, turn to low fire and steam for 5 minutes, and take out the pot ~

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