How to make young wormwood leaves delicious

Mugwort is a relatively common Chinese medicine. It has therapeutic value when it is tender. Eating some of it appropriately has a good conditioning effect on the body and has the effect of preventing diseases. There are many ways to cook tender mugwort. For example, you can make it into mugwort toast or use it to make dumplings. These are both good methods. It has a good effect on regulating the body and preventing diseases. Let us learn about this aspect.

Mugwort Toast

Ingredients: 300g high flour, 1 tsp yeast powder, 1 tbsp sugar, 200ml milk or wormwood juice, 1 tsp salt, 2.5 tbsp olive oil, candied red beans. Method: 1. 300g high flour, 1 tsp yeast powder, 1 tbsp sugar, 200ml milk or wormwood juice, 1 tsp salt, 2.5 tbsp olive oil. 2. Knead all the ingredients into a film that can be pulled apart and then ferment for the first time. 3. Take out and relax, divide into two equal parts, roll them out, spread the candied red beans, and put them into the toast mold for the second fermentation. 4. Bake at 190-200 degrees for about 30 minutes.

Mugwort Dumplings

Ingredients: mugwort, cornstarch, pork, soy sauce, egg, soup, salt, sugar. Method: 1. Wash, scald and chop the mugwort. 2. Choose half fat and half lean pork, wash, chop and mix with cornstarch, soy sauce, egg, soup, salt and sugar. 3. Mix the mugwort evenly. 4. Use the ready-made dumpling dough to make a dumpling. 5. Apply oil to the steaming tray and steam it over high heat for about 20 minutes.

Tips on knowledge about mugwort: Mugwort is the leaf of the Artemisia selengensis plant of the Asteraceae family. Mugwort is a perennial herb that grows in roadsides, wilderness, grasslands, and forest edges. Distributed in most parts of our country. From May to July, when the flowers have not yet bloomed and the leaves are lush, pick the leaves and dry them in the shade. Mugwort leaves are mostly wrinkled and have short petioles. The complete leaves are ovate-elliptical, deeply pinnate-shaped, and the lobes are elliptical-lanceolate with irregular coarse serrations on the edges. The upper surface is gray-green with sparse soft hairs and glandular dots, while the lower surface is densely covered with gray-white hairs. It is soft, has a fresh fragrance, and tastes bitter. The best leaves are those with thick, green color, grayish white back, many hairs and strong aroma. Nutritional analysis of mugwort: Mugwort has been used to prevent plague for thousands of years. Chinese herbal medicine can be made from local materials, and modern medical pharmacological research has shown that mugwort is a broad-spectrum antibacterial and antiviral drug that inhibits many viruses and bacteria.

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