How to make mugwort Baba?

Artemisia argyi Baba, also known as Artemisia argyi Baba, is a traditional snack, which is usually eaten at Tomb-Sweeping Day Cold Food Festival. Because mugwort leaves are very similar to mugwort leaves, also called mugwort leaves, there may be a place called mugwort Baba. Artemisia argyi is very small, and its smell is actually much lighter than Artemisia argyi. The following is the specific method of mugwort Baba:

Ingredients: wormwood 1 kg, glutinous rice flour 2 kg, sugar 1 20g, sesame130g, peanut125g, lard 3 spoons, water1cup.

Specific steps:

1. Wash mugwort directly.

2. Boil a pot of boiling water and blanch the wormwood leaves in the pot to remove its astringency.

3. Artemisia argyi leaves filter out water, it is best to catch the squeezed water, otherwise there is still astringency. Then, beat the mugwort leaves into mud with a blender. (Water can be added into the blender to stir)

4. Take wormwood paste and prepare glutinous rice flour. You can also mix flour into glutinous rice flour, and the dough will be fine and smooth.

5. The dosage added is related to the use of stirring water. Therefore, it is best to gradually add glutinous rice flour. Stir while adding.

6. It is best not to touch the dough with your hands.

7. stuffing, grinding sesame and peanuts into powder, or just grinding them into powder with a blender. Stir-fry with lard until the flavor is overflowing, and the filling is more distinctive. Add sugar here, too, and stir fry a little.

8. Stuffing with oil and sugar will have humidity. Tear off a dough and wrap the stuffing.

9. Knead into dough and steam in a steamer 10 minute. The finished product is as follows:

Extended data:

1, mugwort is generally short and fragrant. If you can't find mugwort, you can use mugwort instead. The wormwood leaves must be soaked for a long time, so that the wormwood will not be bitter.

2. The more wormwood, the more delicious it is. Glutinous rice flour is adjusted according to personal taste.

3. Peanut or sesame stuffing can be matched with the umami flavor of wormwood, or with bean paste or salty stuffing.

4. Ababa is soft and easy to stick to the pot. It is best to spread it on the leaves and steam it. If you put it on a plate, you need to oil the bottom of the plate and take it out when it is cold, otherwise it will easily disperse.

References:

Baidu Encyclopedia-Ai Ye Ba Ba