Before and after Tomb-Sweeping Day, grass often grows a plant that looks like a small spoon in China. It is light green, about 30 cm high, and it is covered with fine fluff. Because grass grows in front of and behind the house, it is called pinch grass in folk customs and pinch grass in scientific name. It is characterized by many fibers. Hakka people like to make glutinous rice into a faint scent of grass, which can be stored after picking in spring and drying in the sun. If you harvest now, it will be green and fragrant. Because it contains a lot of fiber, even if glutinous rice is added to make cakes, it will not cause gastrointestinal burden.
Similar products include red hawksbill (red hairpin), sesame cake (sesame cake), iced sesame cake, fried sesame cake and so on.
working methods
Skin: Go to the market to buy glutinous rice flour and add water, or soak round glutinous rice in water for four hours and then grind it into slurry. After squeezing out water to form dough, take a small piece and cook it in boiling water, and then mix the cooked dough with the dough evenly. ? Add sugar and oil and knead well again.
Chao Cuo:? Wash it first, blanch it with boiling water, scald it, take it out, squeeze it out or wring it out. ? Put it on the dyeing board and chop it with a kitchen knife. Chop, add glutinous rice balls and stir well.
Stuffing:? The common practice of Hakkas is to marinate radishes with shredded salt, squeeze out water to make dried radishes, or chop them (similarly, squeeze out water to make dried radishes), add chopped shallots, and mix them together, add sugar, a little soy sauce, white pepper and a little salt. ? (You can add or subtract according to your personal preference)
Tear the kneaded dumplings to palm size, roll them into stuffing, steam them in a steamer for about 15 ~ 20 minutes, turn off the fire for 5 minutes, then lift the lid and serve.