During the Qingming period, everyone loves to eat artemisinin poi. Families make it, a tasty, subtle and sweet southern specialty. Artemisia baba is artemisia flowers, sugar, glutinous rice and become.

Artemisia chinensis is also called Ai Ye Ba Ba in my hometown, which is a festive snack made with Ai Ye and glutinous rice flour, sticky rice flour. Mugwort leaves have the effect of driving away dampness and cold, anti-inflammatory and antiseptic, sedative and hemostatic, etc., but also rich in minerals, which can improve the body's immune system. However, due to the dryness of mugwort leaves, hot physique of the crowd should eat less, easy to catch fire. Steam cooked artemisia poi has a special aroma, eat up soft and sticky teeth, we normally do a good job after the bottom of the golden yellow, the surface of the cooked green.

Share the common practice of my hometown to you, I hope to help you.

Materials: mugwort leaves, 300 grams of glutinous rice flour, 100 grams of sticky rice flour, sugar in moderation (like sweet can be put more)

Methods of production:

1. pot of hot water, the clean mugwort leaves into the pot of blanching, mugwort leaves become colorful and soft and rotting, fish out of the drying water. The leaves themselves with a little bitter flavor, the purpose of blanching is to remove the bitter taste.

2. Control the dry water of the mugwort leaves with your hands and crushed into mud, pour sugar and ready glutinous rice flour and sticky rice flour, continue to knead, so that the mugwort leaves and powder fully integrated, kneaded powder is green. The ratio of glutinous rice flour and sticky rice flour is so that the artemisia poi will not stick to your teeth.

3. Divide the kneaded dough into small dosages, roll them into soup dumplings, flatten them, and place them on the cage cloth in order.

4. pot of hot boiling water, steam will be done in the artemisia poop agent into the steamer, steam 30 minutes, the festival of Qingming artemisia poop is ready.

The above practice is only the original practice of my hometown, just for reference. Other places also have the practice of wrapping sugar filling and meat filling, but the practice is mostly the same, this can be adjusted according to personal taste. I usually blanch with boiling water first, put some salt in the water, cooking oil, 15 seconds after the water, fishing, do come out very good!

Tips

1. The raw embryos should also pay attention to the spacing between each other when placing them in the steamer, and should not be too tightly packed next to each other. Although the volume will not expand a lot after steaming, but in order to extract the convenience is also for the circulation of hot air in the pot when steaming, can be better to let the moxa leaf poop steamed, steamed through.

2. There are also ways to make it less sticky when steaming moxa leaf poop and also to make moxa leaf poop not collapse. Water on the pot to steam 7 to 8 minutes, every three minutes or so to open the lid to release the steam until the aiyebaobao completely steamed until. Only in this way the steam out of the poop and not easy to stick to the pot and not fluffy collapse. (This is the use of the hot and cold airflow hedge to reduce in the steaming pot to produce too much water vapor leads to soft collapse of the poop, more likely to stick to the bottom of the pot on a large area).