In April, the flowers bloomed and returned to the hometown of the countryside. The artichoke trees adorned with snow and white flowers were everywhere. In the past, there were more steamed glutinous rice. The friend said, "The silk flower can make tea, you can also make pancakes, you can also make a sachet, can you?" Last night, I suddenly came up with such a way of eating, and I can't wait to practice this morning. It turns out that this kind of eating method can preserve the sweetness and sweetness of the silk flower. The fragrance of silk flowers and the sweetness of honey beans are my favorite flavors. I wonder if this is a unique idea that belongs to me alone?
The rice cooker is boiled in water and boiled into the glutinous rice cooked until it is thick.
Add the right amount of honey beans and scallions to the pot for another two or three minutes. It is best to bring a few leaves to the silk flower, so that the porridge cooked is better. Eucalyptus leaves are edible.