1. Method 1: Ingredients: 750g mugwort; 250g pork; 250g bamboo shoot tips; 250g pickles; 350g glutinous rice flour; 700g japonica rice flour; 20g edible alkali; appropriate amount of salt; appropriate amount of sugar; appropriate amount of chicken essence; cooking wine Appropriate amount; Appropriate amount of cooking oil.

First prepare glutinous rice flour and japonica rice flour. The best ratio is 1:2, which will give you the best taste. Put all the powder in a dry and clean basin and mix everything evenly and set aside. To prepare the filling for the wrap, I used homemade pickles, diced pork, and bamboo shoots, which were fried and set aside. Put the mugwort into boiling water and cook until soft. Add some edible alkali (dissolve it with water). I used about 3 kilograms of powder and added an amount of edible alkali that is about the size of a little finger. Put the boiled mugwort in the soup first. , then add grass and noodles and mix. To knead the flour into a ball, you need to use your hands very hard and evenly. Because the moxa dumplings to be made are at least 2 times larger than ordinary dumplings, make a preliminary model first, then shape it into a shape, and slowly roll and press it with your thumb and index finger at a 40-degree angle.

2. Method 2: Ingredients: 1000g glutinous rice flour; 1000g late rice flour; 1000g blanched mugwort; 1510g water; 2 tablespoons soda ash; 1 tablespoon salad oil.

Prepare 1,000 grams of blanched mugwort (don’t squeeze the mugwort water too dry); chop the mugwort with a kitchen knife or mash it with a stone mortar; add 1,510 grams of water to the pot and bring to a boil Then add mugwort; add 2 teaspoons of alkali (soda powder). The purpose of adding alkali is to keep the mugwort in its green color; stir evenly; prepare 1000 grams each of late rice flour (japonica rice flour) and glutinous rice flour; bring to a boil. After boiling, turn off the heat; directly add the late rice flour and stir; stir evenly; then add the glutinous rice flour and stir; remove from the pot and put it into a large basin; then knead while it is hot, and keep kneading; the loose rice flour has been initially kneaded into a ball; add 1 cup around the basin A tablespoon of salad oil, add salad oil and then knead; knead the rice flour dough until it is smooth; fry a pot of fillings in advance; roll the rice flour dough into long strips, cut into about 30 grams into a roll, put in a plastic bag; wrap the filling, Try to compact the filling as much as possible to make the Qingming cake look plump and less likely to collapse when steamed; fold the skin in half and pinch tightly.

3. Method 3: Ingredients: rice flour dumplings; 700 grams of water-milled japonica rice flour; about 280 grams of water-milled glutinous rice flour (Ningbo glutinous rice flour); appropriate amount of boiling water; 1 ball of washed and squeezed mugwort; lean pork 350 grams of meat; a little fat meat; optional fresh winter bamboo shoots; optional dried tofu; appropriate amount of pickles; appropriate amount of cooking oil; appropriate amount of edible salt.

Chop all filling ingredients into cubes. Add a little more oil to the pot than stir-fry to stir-fry the fat meat, then add the lean meat cubes and stir-fry, then add the other ingredients and stir-fry until cooked. Finally add the salt. Set aside in a large bowl. For stir-fry, more oil will make it more delicious, but no less fat. Fry for a while, don't boil it into oily residue. Clean the mugwort leaves, wash them several times, and squeeze out the water. Boil a pot of water. Then pour the powder into a large basin, cut the moxa leaves into pieces and add them to the rice noodles. You can also use a fruit and vegetable machine and add water to crush the mugwort leaves. Heat the juice to boil and then add it to the dough. The ratio of japonica rice flour to glutinous rice flour is generally 2:1. The more glutinous rice flour, the more sticky it will be. Because mugwort is also added, 2 bags of japonica rice flour are used, which is 700 grams. Boil water and prepare a pair of chopsticks. Add boiling water to the middle of the flour. Be sure to boil the water and stir while pouring. Don't add too much at once, add slowly. The flour in the middle turns into a paste, and when there is still a little dry flour on the side, start kneading the dough into a ball. Knead the dough and press until the dough does not stick to your hands. Place the mixed dough in a basin and cover the basin with a wet towel. Divide the dough into small balls and roll them into round shapes with pointed ends. When not using the balls, put them in a basin and cover them with a towel. Knead the dough into a bowl shape and add fillings. Pinch your mouth. Pin the lace. Wrap it up and steam it for 20 minutes.