How to make Artemisia annua cake

Artemisia annua cake is a traditional southern snack. According to legend, during the Cold Food Festival before the Qingming Festival, people would make Artemisia annua cake instead of rice. Nowadays, the Cold Food Festival no longer exists, but Artemisia annua cake is loved by more and more people. Artemisia annua cake is mainly made of Artemisia annua juice and glutinous rice flour. You can make some stuffing according to your taste. The finished product is grass green and looks very appetizing. Today I will teach you how to make two Artemisia annua cakes and the precautions to take.

1. Method

Main ingredients: glutinous rice noodles, mugwort juice

Filling: bamboo shoots, minced meat, pickled mustard greens, or red bean paste

1. Pour glutinous rice flour into the container

2. Pour in mugwort juice

3. Mix well

4. Take another container and put in the starch (you can also use rice flour)

5. Add boiling water and stir into a ball

6. Put the glutinous rice flour dough and the wheat flour dough together

7. After kneading evenly, add a spoonful of lard

8. Knead into a ball again. If it is a little sticky, you can sprinkle some cornstarch on the chopping board.

9. Then divide the green dough into 10 portions

10. Don’t be in a hurry when wrapping. Push it up slowly with your hands, just like making mooncakes.

11. After wrapping, the surface of the Qingtuan is smooth

12. Place the qingtuan on an oiled steamer or on silicone oil paper.

13. Put the pot in cold water and steam for 10 minutes.

2. Precautions

1. In spring, pick the tender and delicious tips of Artemisia leaves, then wash them; cut the bacon into cubes and set aside.

2. Blanch the Artemisia leaves in boiling water (to remove the bitterness), rinse with cold water, and wring out (this method removes a large amount of dark green juice and fine hairs, so that the Artemisia cake will not be too dark). You can also crush the wormwood leaves with a washed bell or pebbles until the wormwood juice flows out, then put the pounded wormwood into a basin of clean water, rinse it and take it out.

3. Chop the Artemisia leaves into small pieces, mix them evenly with the diced bacon and the rice noodles prepared earlier, add water, and add a little salt and stir. Don't put too many Artemisia leaves. The best ratio is 30% to 40% Artemisia leaves to 80% to 90% rice flour. Then add warm water and knead it into a round, flat Artemisia cake.

4. Artemisia cake can be fried or steamed, and the taste is very good. Fry until the edges turn golden brown. The outer skin is crispy and the inside has a long, refreshing fragrance that leaves a long aftertaste that makes you love it.