Ai patty cake, also called Qingming patty cake, usually picked around the Qingming Festival when the grass is just sprouted to make, is one of the foods used to worship ancestors during the Qingming Festival in Rongshui, but also a unique folk snacks in Rongshui, one by one, green, rounded and full, emitting the distinctive aroma of the grass and patty cake's natural glutinous aroma, and sweet peanuts and sesame seed filling, make people's appetites greatly increased.

Raw materials: Tian Ai (Qingming vegetable), bean paste, glutinous rice flour

Method of production:

The first step: cooking mugwort

Boiling water in a large pot, add a little alkali, put the washed mugwort, do not add a lid, keep the water on medium-low heat to keep the water slightly open, use chopsticks to flip the mugwort, so that it is uniformly heated, cooking to the leaves become green, pinch the stems of the mugwort with your hand, and the softness is to a pinch on the break can be turned off the fire. The leaves will become green, and the stems will be soft to the point where they can be pinched and broken, then turn off the heat. Covering the pot during the cooking process will cause the cooked mugwort to turn yellow and lose its bright color. Putting alkali is to remove the bitter flavor in the mugwort.

Step 2: Soak the boiled mugwort

Steep the boiled mugwort into cool water to bleach away the bitterness, soak it for almost 12 hours, during which time it is best to change the water two or three times in order to allow the bitterness to fully seep out.

The third step: chop

Soak well, fish out the mugwort squeeze out the water, chopped, chopped to nothing on the stem can be, so that the last time to eat when the texture will be delicate, will not eat a grass when eating.

The fourth step: fried

Chopped mugwort into a clean pot over medium heat and fry for a while, smell the fragrance can be, you can also add a little salad oil, this step is to play the role of aroma.

Step 5: and the dough

Fried mugwort, add glutinous rice flour, sugar, pour into the boiling water, pouring first with chopsticks to mix it fully, and when the temperature drops, knead and form the mugwort dough with your hands. Be sure to use very hot water, so that the glutinous rice flour becomes sticky when it is hot, so that it can be formed into a good ball, and the filling can be better operated, and the finished product has a better shape and texture. Do not add too much sugar, and after the dough has a slightly sweet flavor, because the filling is also sweet, too much sugar is too greasy.

Sixth step: package

Take a small piece of and good moxa dough, pinch into a small bowl shape, put in the palm of the hand wrapped into the filling, sealing, and then flatten a little bit, in the bottom of the surface of the oil on a piece of pomelo leaves, but also in the package before the palm of the hand smeared with oil. Aigusa rice ball is not as malleable as dough, when you do it, you have to rely on the strength of pressing, pressing, pinching, not kneading in your hand, otherwise it will fall apart and leak the filling.

Step 7: Steam

Done on, cold water rack pot steaming, half an hour after the water boils you can eat.