I like to eat Ciba from the south very much. How to make it?

Artemisia argyi harrow is called "Green Ball" here, which is a traditional snack that must be eaten before and after Tomb-Sweeping Day. As a classic snack in the south of the Yangtze River, the traditional practice is to mix mugwort juice or cooked and chopped mugwort with glutinous rice flour to make the dough have its own cyan color, divide it into small doses, wrap it in bean paste, and steam it to get the classic green ball of red bean paste.

Artemisia argyi is a seasonal food, which can only be picked from March to May every year. It is not suitable to make mugwort leaves in the later stage because its leaves are older. As a relatively simple method of making at home, we can choose dry mugwort leaves instead of fresh mugwort leaves, so that we can make them when we want to eat them all year round, regardless of season.

When I make wormwood cakes (green balls), I usually add some sticky rice flour to glutinous rice flour and cook it with hot water (hot noodles) to gelatinize the flour and increase the toughness of the dough. Sticky rice flour itself is not sticky, and it can also be used to reduce the viscosity of glutinous rice flour and make it soft and sticky. This method, which is transformed from traditional recipes, has been unanimously recognized by family members.

Share the method with everyone, hoping to give you some reference!

Composition: (14 unit)

Wormwood powder: 8g, warm water (used for wormwood powder): 90g, glutinous rice flour: 150g, lard: 15g,

Flour (wheat starch): 45g, boiled water (used for flour milling): 100g,

Warm water (used to adjust dough hardness): appropriate amount. Bean paste stuffing: 280 grams.

1, wormwood powder is slowly melted with warm water and stirred evenly.

2. Pour boiling water into the ground powder at one time, and keep stirring until it is completely cooked until it is translucent. This step is called "hot noodles", and the gelatinization of flour can increase the toughness of dough.

3. Pour the batter into the glutinous rice flour, first pour half of the wormwood juice and mix well. Then slowly add the remaining wormwood juice and slowly knead the dough into a shape. If the dough is not caked, add warm water until it is smooth and non-sticky.

4. Slowly knead the lard into the dough and let it be completely absorbed.

5. Knead the dough into long strips, cover with plastic wrap and relax for 20 minutes.

6. Divide the dough and bean paste into 14 portions, wrap them separately, round them, and close them, and try to repair the cracks, otherwise they will crack easily after steaming.

7. The green balls are packed in a steamer and coated with lard. After the steamer fires, it can be steamed for 15-20 minutes.

8. Brush a layer of lard on the surface immediately after baking to prevent cracking. After a little cooling, wrap them one by one with plastic wrap.

1. Different brands of glutinous rice flour and corn starch have different water absorption rates. In the process of kneading the dough into dough, add extra warm water slowly. According to the actual situation, the final dough is neither soft nor hard.

2. If the dough is deformed, deformed or collapsed, there are generally two situations: the wormwood dough is too soft or the steamer is not well sealed, and the steam reflux makes the dough wet, and the final product is not beautiful. Solution: Finally, adjust the amount of warm water in the dough and control it to add slowly. The steamer can be wrapped with a large piece of gauze to prevent water vapor from flowing back.

3. Brush lard twice to prevent the surface of the green ball from cracking and drying. Don't forget!

4. The steaming time of the green ball depends on the actual situation. If the green ball is bigger than mine, I suggest increasing the steaming time.

This is how I made "Ai Ye Baba". Favorite friends should learn quickly. I believe you will do better than me!

Guys, how do you make Ai Ye Bazin in your hometown? Welcome to share your exclusive food experience in the comments section! Welcome to communicate and feel the traditional food and culture of China!

Artemisia argyi grows in March in spring, and the best picking season is around April, around Tomb-Sweeping Day, when the leaves of Artemisia argyi are the most tender.

Folium Artemisiae Argyi has high medicinal value, which can be used for both edible and external use. Folium Artemisiae Argyi has the effects of regulating qi and blood, warming channels and dispelling cold, stopping cold and relieving pain.

In our south, mugwort leaves are usually put on the table as ingredients. Folium Artemisiae Argyi can be made into fried eggs and wormwood. These are relatively common.

Ai Ai, we Hakkas pick mugwort leaves in March and April, when they are the most tender, to make Ai Ai.

The manufacturing method is also relatively simple.

1. Wash the tender parts of the picked Folium Artemisiae Argyi for later use.

2. We usually use peanuts, sugar and sesame as stuffing for moxa. Break the fried peanuts with a cooking machine, but don't break too much. It better be grainy. Stir the chopped flowers and sugar sesame seeds evenly for later use.

3. Wash the washed Folium Artemisiae Argyi, boil water in the pot, add Folium Artemisiae Argyi, and blanch for one minute.

4. Put the taken Folium Artemisiae Argyi into a cooking machine and add a little water to make Folium Artemisiae Argyi juice.

5. Pour the Folium Artemisiae Argyi juice into glutinous rice flour (add a little sticky rice flour to glutinous rice flour) and knead it into dough repeatedly.

6. Divide the dough into small balls, then wrap the small balls in the stuffing and knead them into balls.

7. Put the kneaded dough into a boiling pot and steam it over water.

I believe that people in many cities have never made Ai Ye Bazin by themselves, have they? Here's a brief introduction to the method of mugwort leaf cake, which can be used in the next growing season of mugwort leaf.

The first thing we need to know is what we need to make mugwort bazin. The materials to be prepared for making Artemisia argyi Ciba are: fresh Artemisia argyi leaves, glutinous rice flour, sticky rice flour, brown sugar, peanuts and zongzi leaves, which are all essential foods for making Artemisia argyi Ciba every time.

The first thing to deal with is these fresh mugwort leaves. We need to wash the collected mugwort leaves and then boil them in a pot. Be sure to cook when cooking, and soak in cold water after cooking. Only in this way can the bitter taste in mugwort leaves be removed.

Ai Ye Zanba is a traditional snack in the south, and some places have the custom of eating Ai Ye Zanba during Qingming Festival and Dragon Boat Festival. Folium Artemisiae Argyi Bazin has a unique taste and a certain health care function.

Folium Artemisiae Argyi has the effects of dispelling cold and relieving pain, warming channels to stop bleeding, eliminating dampness and stopping sweating, preventing miscarriage and regulating menstruation. Artemisiae Argyi Zongzi has therapeutic effect on anorexia caused by spleen and stomach weakness, shortness of breath and fatigue caused by diarrhea and qi deficiency, and abdominal distension during pregnancy.

Glutinous rice has astringent effect, so mugwort is also suitable for patients with frequent urination and spontaneous sweating.

Let's talk about how to make Ai Ye Bazin.

Take a proper amount of fresh and tender wormwood and wash it. Boil the water, pour the mugwort leaves into the pot and cook them thoroughly. Rinse with cold water after taking it out, and then squeeze out the water by hand to remove the bitter taste of Artemisia argyi leaves.

2. Chop the blanched Folium Artemisiae Argyi as much as possible. If you have a juicer, you'd better use a juicer. Pour Folium Artemisiae Argyi into the juicer and add some sugar to make juice. In this way, it is easy to stir the white sugar evenly, otherwise, when kneading glutinous rice flour, appropriate amount of white sugar should be added, so that the taste of glutinous rice is delicious.

Third, add appropriate amount of glutinous rice flour into the wormwood leaf juice and knead it into glutinous rice Baba. Pay attention to the amount of glutinous rice flour, ensure it can be shaped, and add it appropriately. If there is too little water, add water to avoid too much Artemisia argyi leaves affecting the taste.

Fourth, knead glutinous rice with mugwort leaves, and then wrap it with stuffing. You can pack bean paste stuffing, sesame stuffing and meat stuffing, according to your own preferences. Wrap them one by one, knead them into round cakes, and put them in the prepared steamer, preferably with zongzi leaves to prevent adhesion.

Fifth, wrap the wormwood cake, then boil it in water and steam it. It may be cooked in about 0/5 minutes after steaming/kloc-. Try the soft and fragrant Ai Cake. Then you can eat.

I make a lot of mugwort cakes every year. They are really delicious and the process is not complicated. The process is as follows:

Wash and blanch Folium Artemisiae Argyi, take it out and drain it, and break it with a blender for later use.

Stir two spoonfuls of glutinous rice flour and clear water evenly and cook on the fire. Stir while cooking to avoid burning. Pour it out and knead it evenly with another glutinous rice flour, which can be understood as kneading noodles.

I make mugwort bazin, and my favorite fillings are peanuts, sesame seeds and brown sugar, both of which are indispensable.

The most important thing in Ciba is stuffing. Stir-fry peanuts and sesame seeds respectively and mix with brown sugar.

Next, according to your own preferences, wrap the mixed glutinous rice flour with stuffing. All right.

My habit is to put grapefruit leaves under Baba, and those without grapefruit leaves can put banana leaves. However, grapefruit leaves are particularly fragrant and delicious.

There are many kinds of wormwood, and the wormwood that makes Bazin is not used for moxibustion. Don't make mistakes. The picture in the article is the wormwood that makes Bazin.

Pick from the ground or field first, remove impurities and wash! Boil in a pot (put some soda water), pick it up and grab it into a ball, then mash it with stone mortar and ginger salt and pick it up.

Second, use the rammed wormwood, stir with rice pulp pushed by a stone mill (or beaten by a beater), and put it in a pot to rub until it is tough. You can eat clearly and then go out of the pot.

Third, Ai Bao Ciba. There are many kinds of ingredients in the bag! There are also jiaozi (jiaozi) with spring bamboo shoots and pickled vegetables, jiaozi (jiaozi) with eggplant and sour bamboo shoots, and steamed stuffed buns with shredded sweet potatoes (jiaozi) and so on! You can also pack sugar packets: peanut sugar packets, black sesame sugar packets and so on!

After all the above is done, you can put it in a steamer and then steam it in a pot. Put down the fragrant and delicious moxa stick and eat it.

In spring and March, mugwort leaves are fragrant, and it's time to make mugwort leaves again. A few years later, after several spring rains, clumps of wormwood will emerge in the fields, beside ditches and idle land. At this time, wormwood is tender and firm, which is the best material for making wormwood cakes. Walking slowly along the narrow path in the field with a small basket on his arm, I saw wormwood lowering its head and picking the most tender part of wormwood leaves. Soon a small basket will be full, and I can go home and make wormwood!

Step 1. Pour Artemisia out of the basket and pick it again, leaving only tender leaves and stems. Wash it with clear water several times. After washing away dirt and impurities, you can put it in a pot and cook it. Boil for 20 minutes, and the mugwort leaves must be boiled before they can be used to make dough. Take out the cooked Folium Artemisiae Argyi, and drain the water for later use.

Step two. Chop the Folium Artemisiae Argyi with a knife, pour the glutinous rice flour into a basin, add a proper amount of sugar, stir well, cut a hole in the middle, add the chopped Folium Artemisiae Argyi, add a proper amount of water, knead into dough, and stir the kneaded dough for 15 minutes.

Step three. Stir-fry peanuts, crush them, add sugar to make stuffing, divide the dough into small portions of the same size, wrap peanuts and wrap jiaozi.

Step four. Put honey pineapple leaves in a steamer, brush them with oil, put one jiaozi in one leaf, and put four jiaozi in one steamer. It's done, steamed, and the moxa stick is done.

March is the season of spring, spring is the season of wormwood, wormwood is our season. Do it if you like!

This season, wormwood is the most tender and suitable for making wormwood Baba.

First, pick a handful of wormwood in the ground, wash it with clean water when you go home, and boil water in the pot and put it into the washed wormwood (if you cook too much at one time and can't finish eating it to prevent it from turning yellow next time, then we can add edible alkali when blanching, and it doesn't matter if you don't add it). After blanching, take it out and soak it in cold water. Grab the dough and dry it.

Second, turn wormwood into pulp. You can use a stone mill or high-speed blender here. Take a proper amount of glutinous rice flour, add wormwood pulp and knead it into a smooth dough.

Third, it's time to start stuffing. We can wrap bean paste, brown sugar, peanuts, sesame seeds or sugar directly. If you like salty, you can also wrap your favorite stuffing. Be sure to use leaves at the bottom. Zongzi leaves, banana leaves, mulberry leaves and loquat leaves are all acceptable.

Finally, steam in the pot, and you can eat it in ten to fifteen minutes.

I am hungry after answering this question. As a foodie, I need to pick wormwood with practical actions.

I just made mugwort Baba today!

Let me tell you one. Boil the tender leaves of Artemisia argyi leaves with filtered lime water or fire ash until the stems can be cut off by hand. Then, scoop up the cold water, rinse it with cold water until bitter, then squeeze the water and chop it up. Then put the soaked glutinous rice in a pot and steam it into glutinous rice, then make it into glutinous rice cake, add chopped Artemisia argyi leaves, make it into glutinous rice cake evenly, and wrap it with peanut and sesame sugar stuffing. There are no pictures, but the mugwort cake made in this way is green, fragrant and delicious.