How to make mugwort cake? How to make mugwort cake delicious?

folium artemisiae argyi

glutinous rice flour

polished glutinous rice

infilling

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Step 1

Boil boiling water in a large pot, add a little alkali, add the washed wormwood, do not add the lid, keep the water slightly boiling on medium-low fire, gently turn the wormwood with chopsticks to heat it evenly, and cook until the leaves turn green. Hold the stem of wormwood by hand until it is soft enough to pinch, then turn off the heat. Covering the pot when cooking will cause the boiled wormwood to turn yellow and the color is not bright. Alkali is added to remove the bitter taste in absinthe.

Second step

Take out the wormwood, squeeze out the water, and chop it until there are no stems, so that the taste will be very delicate when you eat it at last, and you won't eat any grass when you eat it.

Third step

Add glutinous rice flour and sugar, pour in freshly boiled water, stir with chopsticks while pouring, and knead into wormwood balls by hand when the temperature drops. Be sure to use very hot water to make glutinous rice flour sticky when heated, so that it can agglomerate when it is harmonious, and it is easier to operate when filling, and the shape and taste of the finished product are better. Don't add too much sugar before the dough is slightly sweet, because the filling is also sweet and the sugar is too greasy.

Fourth step

Take a small piece of good Folium Artemisiae Argyi, knead it into a small bowl, put it in the palm envelope, seal it, make it into a ball, flatten it slightly, put some oil on the bottom, or put it on the grapefruit leaf, or put some oil on the palm before wrapping it. The extensibility of wormwood rice balls is not as good as that of dough, so they should be made by pressing, pressing and kneading, and cannot be kneaded in the palm of your hand, otherwise it will spread out and leak stuffing.

Step five

After cooking, serve it on the table, put it in a pot and steam it with cold water. The water can be eaten for half an hour.