1. Selected ramie leaves

The Qingming Festival is the best season for picking ramie leaves every year. In some rural areas in Wuping, a large number of ramie leaves are usually picked at this time and dried for one year. Used to make ramie leaf rice dumplings in all seasons.

Use whole leaves for young leaves, and remove the veins for larger leaves.

2. Put the washed ramie leaves into the pot and cook, then remove the water and mash.

3. Mix an appropriate amount of glutinous rice flour with mashed ramie leaves and an appropriate amount of salt, then knead the dumplings into small pieces and steam them in a steamer. You can also fry them in oil. After frying, it is golden and crispy, fragrant and sweet, with a unique flavor.

During the production process, some people like to add japonica rice, but the amount must be appropriate, otherwise the ramie leaf rice dumpling will be too hard.