The way to eat Qingminghua mochi:

Ingredients: 300 grams of Qingmingcao, 400 grams of glutinous rice.

Accessories: 200 grams of umeboshi, 100 grams of lean meat.

Specific steps:

1, first wash the Qingmingcai, put it into the cooking machine to break.

2, the broken Qingmingcai and glutinous rice flour put mixing together into a dough, plus the right amount of salt.

3, add the special umeboshi and meat.

4: Knead the dough into small balls, flatten them out, and then wrap them in the umeboshi like dumplings.

5. Steam them in a pot until they are cooked through.

Expanded Information

Ching Ming grass annual herb. The stem is erect or the lower part of the branches emanating from the base rises obliquely, 10-40 cm or more high, the basal diameter is about 3 mm, the upper part is unbranched, furrowed, covered with white thick cotton hairs, the internodes are 8-20 mm long, and the upper internodes are rarely up to 5 cm.

Leaves sessile, spatulate-oblanceolate or obovate-spatulate alternate, 5-7 centimeters long, 11-14 millimeters wide, upper leaves 15-20 millimeters long, 2-5 millimeters wide, base attenuate, slightly decurrent, apically rounded, spinose-acuminate, white cottony hairy on both surfaces, often thinner above, with 1 vein, inconspicuous below.

Baidu Encyclopedia - Aspergillus rhamnosus