A delicious and healthy Qingming delicacy: wormwood Ciba

A delicious and healthy Qingming delicacy: wormwood Ciba

Introduction:

"Today, my friends and I went on an outing to pick wild vegetables. The purpose was to dig some shepherd's purse. However, it was dry and not cold this year. Since winter, there has been no decent snow. Therefore, shepherd's purse in the earth is full of flowers. It is dry and short of water. Shepherd's purse is not long, it is few and small, and it hasn't been dug much in the afternoon. But this outing did not come in vain. Unexpectedly, I found that the newly emerged Artemisia argyi had a lot of fluffy young leaves. The unexpected harvest was really gratifying. It's going to be Tomb Sweeping day soon. I quickly picked some and made a wormwood Ciba. Wormwood, also known as Artemisia argyi, Artemisia argyi and Artemisia argyi, is bitter, pungent and warm in nature and enters the spleen, liver and kidney meridians. It can disperse cold and dehumidification, warm meridian and stop bleeding. It is suitable for deficiency cold bleeding and abdominal pain, and has obvious curative effect on irregular menstruation, abdominal pain and Metrorrhagia of women. It is a good gynecological medicine. Wormwood can be made into Ciba with glutinous rice flour, and can also be used as "wormwood leaf tea", "wormwood leaf soup", "wormwood leaf porridge" and other recipes to enhance the body's resistance to diseases

Production steps:

Step 1: pick the root of Artemisia argyi and wash it

Step 2: let the water boil for about half a minute, take it out and put it in cold water to cool.

Step 3: add 40 grams of water to the hot Wormwood Leaves to make mud.

Step 4: put water in the pot and bring to a boil. Put the Chengfen into the pot and turn it into flocculent

Step 5: put all the powder together, stir well and add wormwood juice

Step 6: make smooth dough and wake up for 20 minutes

Step 7: fry the peanuts in the pan, cool them in the air and peel them. Put sugar in the grinding cup of the cooking machine and grind it into powder.

Step 8: first put the peanut stuffing and almond powder in a container, and then add olive oil

Step 9: put on the cake flour (cooked glutinous rice flour) and mix well.

Step 10: divide the dough into 35 grams and the filling into 20 grams.

Step 11: take a dough and knead it into a nest shape with water, put a peanut stuffing on it, close it up with the help of tiger mouth, pinch it tightly and roll it round.

Step 12: dip olive oil on the surface of the wrapped dough to prevent it from drying.

Step 13: boil water in a pot, put rice dumpling leaves on the drawer, and put dumplings on it.

Step 14: steam over high heat for 9 minutes until cooked.

Materials required:

Fresh wormwood: 75g

Water milled rice flour: 90g

Sticky rice noodles: 60g

Chengfen: 38g

Homemade peanut filling: 140g

American Almond Powder: 30g

Oil: 10g

Cooked glutinous rice flour: 10g

Water: 120g

Note: the addition of water depends on the hardness of the dough. You can reserve 10 grams of water in advance, because wormwood scalded contains water. There is a difference between controlled dry water and hand dry water. Generally speaking, the hardness of dumplings and dough is almost the same. As for stuffing, it's more casual. You can put anything you like.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: light