Specific practice of mugwort Baba
Prepare some ingredients: choose some fresh mugwort leaves (a handful of mugwort leaves), about 500 grams of glutinous rice flour, 150 grams of sticky rice flour, a little sugar, a little baking soda, a little peanuts and so on.
Difficulty in making: Artemisia argyi leaves need cleaning, which is very simple.
The first step of making: remove the roots from the bought fresh folium Artemisiae Argyi, wash the folium Artemisiae Argyi with clear water, put it in a container, soak it in salt water for a while, and drain the water for later use.
Step 2: Prepare a bigger pot and add some water and some baking soda. Boil mugwort leaves in a pot for dozens of seconds, and the fragrance of mugwort leaves will be boiled. Take out Folium Artemisiae Argyi, soak in cold water, and cut into fine powder for later use.
Step 3: Put the mugwort leaves into a blender, then beat the mugwort leaves into mugwort paddles, then remove some impurities with gauze, prepare the above materials, and start cooking this traditional delicacy.
Step 4: Prepare a larger container, add a little sticky rice flour and glutinous rice flour, add a little water, then pour in some mugwort paddles, stir them with chopsticks, then mix and stir them with your hands for a while, and rub them repeatedly with your hands.
The fifth cooking step: put the dumplings in a shallow container, then prepare the stuffing, break the peanuts, add some sugar and lard, and wrap the mugwort leaf dough into a circle.
Step 6 of cooking: prepare a steamer, add a little water to boil, put the wrapped mugwort leaves into the steamer, and put a layer of steamed bread or zongye under the steamer to prevent the mugwort leaves from sticking to the steamer.
Cooking Step 7: Steam the Folium Artemisiae Argyi in the pot over high heat for 10 minutes, then stew for a few minutes, and then leave the Folium Artemisiae Argyi at room temperature when it is fragrant.
Step 8 of cooking: wrap the endless mugwort with plastic wrap and steam it when you want to eat it.
Kitchen tip: Folium Artemisiae Argyi is a wild plant and generally does not use pesticides. There will be some eggs on the surface of mugwort leaves. To remove the extra roots of the wormwood leaves, soak the leaves in clear water, then boil the wormwood leaves in hot water for a few minutes, and stir the wormwood leaves into a slurry with a blender. You should choose sticky rice flour and glutinous rice flour, add some mugwort paddles and stir them into balls, and then wrap some stuffing according to your own needs. You like sweet sugar and salty salt, and wrap mugwort leaves in a circle. Steaming mugwort leaves needs to be boiled with high fire, and the bottom should be covered with a layer of zongzi leaves, steamed for more than 10 minutes, and then simmered slowly.
Recommended language: mugwort Baba is one of the traditional delicacies. The main ingredient is Artemisia argyi. It tastes sweet and soft, and has a rich aroma. It can supplement nutrition, provide energy and produce satiety. Folium Artemisiae Argyi is a kind of weed with high medicinal value. It can also be made into various foods, which has the functions of promoting blood circulation, regulating menstruation, nourishing and protecting health, maintaining blood circulation and helping to improve qi and blood. Because Artemisia argyi leaves are cool, it helps to expel cold toxins from the body, expel toxins, and strengthen the body. Eating early is beneficial.