On Qingming Festival, the most appropriate delicacy is Qingtuan. Some citizens will buy ready-made mugwort, and those who are handy may even make it themselves. But when buying raw materials, be careful because you may buy "fake" mugwort!

Recently, Ms. Cao spent 300 yuan to buy 30 kilograms of mugwort online to prepare her own Qingtuan. When the mugwort arrived, she found that it was different from the ones she bought before. She suspected that what she bought was poisonous ragweed. Relatives and friends around her also expressed their opinions, and it was difficult to tell the truth from the false. Ms. Cao simply went to Xiaoshan District Traditional Chinese Medicine Hospital and asked the Chinese pharmacist for the most authoritative statement.

You don’t know much about the kitchen, so you can’t tell the difference?

In fact, there are two tips for identifying mugwort:

One is that the upper part of its leaves is dark green, and there are gray-white hairs on the back of the leaves, so it is also called Tianmo. Green ground and white leaves;

The other one is also the most important. Mugwort has a refreshing smell, which can be smelled by rubbing it with your hands.

There are also many varieties of mugwort, mainly divided into domestic mugwort and wild mugwort. Wild mugwort is often used to make green dumplings, and domestic mugwort is often used in home decorations during the Dragon Boat Festival.

Ragweed, which is often confused with mugwort, looks very similar, but it is just a cosplay. If you put your nose closer, you can smell the fishy smell, and Li Kui and Li Gui can tell it apart immediately.

If you accidentally eat ragweed, go to the hospital because it may cause vomiting, allergies and other symptoms. Therefore, when purchasing raw materials, be sure to have a sharp eye.

Now that you have learned how to choose materials, let’s do it together! Just like rice dumplings and glutinous rice balls, sweet and salty parties are coming to pk again. Generally speaking, the sweet ones are called dumplings and the salty ones are called kueh. I will teach you how to make both.

Green dumplings

Method:

Pry off the young leaves of mugwort, pound into juice, knead in glutinous rice flour to make green dumplings; choose sugar bean paste as stuffing; then put it into the basket and steam it; when it comes out of the basket, brush the cooked vegetable oil evenly on the surface of the dumpling. success!

Tips:

Don’t eat too much for these types of people: the elderly and children; patients with pancreatitis and gastritis; patients with diabetes; patients with cholecystitis and gallstones.

Qingming Cake

Method:

Knead sage, glutinous rice flour, and rice flour together into a skin, stir-fry diced pork, bamboo shoots, and mushrooms Dice, dried tofu, pickled vegetables, etc. are used as fillings and wrapped into dumpling shapes.

Crimson grass, commonly known as Qingming grass, is an annual green flowering herbaceous plant. The whole plant has white wool, leaves as small as chrysanthemum leaves, and small yellow flowers.

Tips: There is a small difference between Qingming Cake and Qingtuan Cake. The former usually uses wormwood, while the green dough usually uses mugwort.

In addition to Qingtuan, there are many seasonal delicacies around the Qingming Festival, but home-cooked ones are full of the flavors of this season, affordable and easy to prepare. Hangxiaowei recommends it to you, including how to do it!

Qingming snail

One sentence accurately summarizes it - "Qingming snail is as fat as a goose".

Recipe for stir-fried snails in sauce:

1. Slice ginger and garlic and stir-fry; add two tablespoons of soybean paste. If you like it spicy, you can add some chili pepper.

2. Add snails and stir-fry, add appropriate seasoning and then add water to cover the snails.

3. After the water boils, cook for about 3 minutes, sprinkle with chopped green onion and serve.

Tips: After buying the snails, you must keep them in water for a period of time and then clean them.

Oil-braised spring bamboo shoots

The tender spring bamboo shoots unearthed around the Qingming Festival are cooked with heavy oil and sugar. They are bright red in color, tender and refreshing, salty and sweet. As early as 1956, this dish was recognized by Zhejiang Province as one of the 36 famous Hangzhou dishes.

Method:

1. Use a knife to flatten the spring bamboo shoots and cut them into sections;

2. Heat more oil in the pot and add Stir-fry the spring bamboo shoots over high heat until they are about 70% cooked, add a little dark soy sauce, a tablespoon of sugar, then an appropriate amount of fresh bell pepper to add freshness, and finally sprinkle a little chicken essence and stir-fry until cooked through.

Tips: People with allergies, severe stomach problems, and indigestion should not eat more.

Shepherd's purse wontons

If wild vegetables are ranked by seniority, shepherd's purse is definitely top-notch. The shepherd's purse wontons are even more fresh and are a delicacy that Hangzhou people will never forget.

Method:

1. Put the washed shepherd's purse into boiling water with a little salt, blanch until it changes color, pick it up, immerse it in cold water and set aside.

2. When using, squeeze out the water from the shepherd's purse, chop it finely, add minced meat, eggs, salt and cooking wine and mix well.

3. Wrap the wontons.

Tips:

When washing shepherd’s purse, add a few spoonfuls of flour to easily remove the sand and mud mixed with the shepherd’s purse leaves; add peppercorn water to the meat filling to remove the dust. To enhance freshness.

Ma Lan Tou

Hangzhou people love to eat Malan Tou, especially the slightly astringent taste in the mouth, followed by the refreshing aftertaste. Pure wild Malantou is the most tender 20 days before and after Qingming Festival. The most classic way to make it is to mix it with dried fragrant seeds.

Method: Wash the malan head and blanch it in boiling water for 3 minutes, take it out and put it in cold water to squeeze out the juice; chop into fine pieces; add dried fragrant powder, salt, sugar, monosodium glutamate, balsamic vinegar, and sesame oil and mix well .

Tips: Malantou is nutritious and delicious, but when picking it, you must not hurt other plants or harm the environment.

Chinese toon

Chinese toon sprouts are generally the most delicious between Qingming Festival and Guyu. Mix the toon into noodles and scramble an egg, and the aroma will definitely fill the house.

Method:

Wash the toon heads, blanch them, chop them into pieces, pour them into the eggs, add seasonings and stir into egg paste. Heat the wok with oil until it is 70% hot, pour the egg paste into the wok, stir-fry until the eggs are tender and cooked, drizzle with a little cooked oil, and serve on a plate. (Writing this, the editor feels so hungry)

Tips: This dish has the effect of nourishing yin and moisturizing, and toning and toning the skin.

Source/Municipal Health and Family Planning Commission