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1
Wash the fresh mugwort, put it into a pot of boiling water and cook for about two minutes, then take it out and put it in cold water. -
2
Squeeze out the water and put it into a wall breaker. Add a little baking soda and an appropriate amount of water to make a fine juice. -
3
Prepare glutinous rice flour and put it into a large bowl of noodles. -
4
Pour in the mugwort juice and powder in small amounts and stir. -
5
Knead into a smooth and soft dough. -
6
Take 60 grams of dough, roll it into a round ball and press it into a cake. -
7
Prepare the ingredients in order, heat up the oil pan, put in the glutinous rice cake and fry over medium-low heat. -
8
Turn over after a minute or two. -
9
Turn over a few times to allow the glutinous rice cake to cook through. -
10
My sister is very careful and even fry both sides. -
11
Fry the glutinous rice cake until it bubbles and is almost cooked, and fried until both sides are crispy. -
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12
Put the glutinous rice cake onto a plate. -
13
While frying the glutinous rice cake, add a little water to the brown sugar and steam it until it dissolves. -
14
Put the brown sugar water into a pot and bring to a boil over low heat. -
15
As shown in the picture, the syrup is just fine. It is a little thin when cooked. It feels better if it is thicker but does not affect the taste.feel. -
16
Sprinkle cooked soybean flour, drizzle with brown syrup, and serve. -
17
Picture of the finished product. -
18
Picture of the finished product.