How to make traditional mochi

Materials: ash water (in Mandarin, I do not know what to call the ash burned from the plant), glutinous rice flour, white radish, pork, celery

1, the ash burned from the plant cooled with something that can be filtered on the gauze, and then keep pouring into the cooled water until all the ash is wet (after which you need to boil the ash water and then cooled)

2, the boiled ash water is filtered again to be used to join the glutinous rice flour and the noodles

3, the filling is made of pork with fried and cooled, so you can wrap it according to the shape you like. The filling is made of pork, carrots and celery, which is fried and cooled, and can be wrapped in the shape of your choice (the picture shows how we wrap it)

4. The savory patties are wrapped with small tails, while the sweet ones are round

5. the process of two to three minutes from the bottom of the push a little (afraid of sticking to the pot), cook until the patties look from the side of the pot can float up one by one (you can see the same as a good queue of one after another)

7, up the pot