Harvest and storage: spring harvest, impurity removal, sun drying and storage in a dry place. Fresh products are used when they are picked.
Resource Distribution: Distributed in Central China, East China, Central South, Southwest China, Hebei, Shaanxi, Taiwan Province and other places.
In Lishui, Taizhou and other places in Zhejiang Province, it is an auxiliary material used to package Qingming jiaozi in Qingming Festival. It just grows in spring. It is picked before flowering, washed, boiled in a pot, taken out and drained, and moldy on a plate (if it is hot, it will be moldy in a few days), which will give off a unique fragrance. Store in the sun and take it out when using. When it is used, chop it up, put it in a pot and cook it with water. Make Qingming jiaozi with flour, and turn the white flour into cyan. It is also because of the use of such raw materials that jiaozi's skin is chewy.
The practice in Chongqing is generally to chop the Qingming flowers that have just been picked with a knife, scald them with boiling water and take them out. Then put the glutinous rice flour into the water that rolls over the Qingming flowers and keep stirring. When it is seven or eight minutes ripe, put the Qingming flowers together and evenly. Then re-start the pot, make the pasted Qingming glutinous rice flour into a ball shape, add the stuffing prepared in advance, and finally put it in a steamer to steam it, and you can eat it. Others are made of white sugar or brown sugar without stuffing and steamed with vegetable leaves (lettuce leaves, etc.). ) (Chongqing and Luzhou are called soft finches).
During Zhongluotian and Yingshan Flower Festival in Dabie Mountain, Hubei Province, wild rodents will be mashed and mixed with glutinous rice flour to make dough, black sesame seeds will be mixed with white sugar to make stuffing, and then they will be made into round cakes, which will be baked with low fire to make holiday food-soft cakes.
Haocaiba, also known as Ba Fen, Qingming, Miancaiba, Soft Queba, Soft Ziba and Soft Quba, is a favorite food of people in Luzhou, Qiandong, Chongqing, Hubei and Xiangxi Autonomous Prefecture of Hunan Province, and also a sacrifice to ancestors. During the Qingming Festival, every household should make bowls of rice cakes, which can be enjoyed by ancestors and tasted by present people. Visitors to Fenghuang County like to take some home to their relatives and friends.
Processing and utilization
In Xiangxi, Hunan, it is called Artemisia selengensis, which is made of glutinous rice and glutinous rice wrapped in orange leaves. It is also known as Ba Fen, Qingming Ba, Miancaiba and Soft Queba, and it is also a favorite food of people in Luzhou, Qiandong and Xiangxi Autonomous Prefecture of Hunan Province.
Making method: (1) dough making. Soak the glutinous rice for one to three hours first, then put the glutinous rice in it for a while, drain the water and make noodles (it used to be used when there was no motor). Generally, noodles should be used immediately after they are ready, otherwise they should be spread dry to avoid souring. (2) Dismantle the Artemisia selengensis noodles and cook them. Wild Artemisia annua should be picked and used fresh, dismantled, cooked with water, squeezed dry, mashed with glutinous rice, and then thickened with a small amount of rice flour in the pot. It is more convenient to use cotton vegetables, because cotton vegetables are usually picked and dried after flowering in Tomb-Sweeping Day to prepare for a year's dumping. At this time, just soak it and thicken it. Be sure to master the amount of whole rice flour when beating. If you play too much, the rice cake will become sweeter, and if you play too little, the cotton toughness of the rice cake will be worse. After the dough is made, it will be kneaded into dough in rice flour. (3) stuffing. Fillers are generally divided into salty and sweet. Use bacon (fresh meat is also acceptable), dried bean curd (all cooked and cut into small pieces) and garlic sprouts (chopped) as stuffing, and add a small amount of pickled kohlrabi to stir-fry for later use; Generally, black sesame seeds are used to make sweet stuffing. Stir-fried Toona sinensis with sugar. Prepare the ingredients, steam the stuffing and serve. Farmers in Xiangxi Autonomous Prefecture like to wrap the leaves of Artemisia selengensis and steam them.
Artemisia selengensis Tough, tender and smooth, it has a strong fragrance of wild Artemisia selengensis, which can benefit qi, moisten lung and regulate stomach. However, in the past, although spring ploughing was delicious, it was very difficult. Especially at the end of the year, families with pheasants often queued up, and the whole family often had to go out when they were exhausted. It might take a hard day to finish ten kilograms of rice in spring ploughing. It's easy to make rice noodles, but it's not difficult to do. Every family, old and young, should do some. Songtao people call it "a spring meal", and its popularity, even in today's towns, often exceeds that of foreign birthday cakes.
In Anyi, Jiangxi, Ninghua, Pucheng and other places, Qingming glutinous rice balls made of rat grass are also a kind of seasonal food that people like very much. In Pucheng, Fujian, jiaozi made of this grass is called Qingming Fruit, QQ Fruit or Ququ Fruit.
Production method: soak fresh glutinous rice overnight, then grind it with a stone mill and a small amount of water, catch the rice slurry with the bucket below, and then put it into a cloth bag to drain. When the water is dry, take the rice slurry out of the bag, rub it hard, and then mash it, so that the unpolished small broken rice can be completely turned into a powdery adhesive. Of course, there are ready-made glutinous rice noodles on the market, so don't bother. Then, people wash, chop and squeeze the buds of the non-flowering sage. Mix with glutinous rice flour, add sugar to taste, and after the glutinous rice flour and the rat's grass are fully mixed, take a small piece of dough, knead it round, flatten it, and put it in a clean pot. When it is almost full, sprinkle some water into the pot and cover the pot to cook. In the past, every household had to wrap jiaozi in Qingming Festival to worship his ancestors. With the development of society, although not many people make Qingming dumplings, there is always the smell of rat grass and Qingming dumplings in the corner of Anyi every time you go to Tomb-Sweeping Day. Making Qingming Cake (also called Youth League)-In the past, residents made cakes by grinding rice noodles by hand, filling them with pork and shredded bamboo shoots, or mixing them with sugar. Some people go to the field to pick cotton vegetables (scientific name "moustache grass", also known as "Qingming grass") and mix them with glutinous rice flour to make cakes, commonly known as "Qingming flat children". Mother gives it or muffin to her married daughter to show "peace", and Pingyang area is called "farewell". Eating shredded teeth, moss shredded teeth, a kind of conch with a very small and conical shell, is delicious and tender. Tomb-Sweeping Day grew the most vigorously and was particularly fat. It is said that children's food can strengthen teeth, improve eyesight and clear the head. Moss, a shallow aquatic plant, is slender as silk, green and slightly salty. It is said that eating it can clear the stomach and refresh the mind.
But the food is delicious and needs attention. Four types of people avoid eating green balls. First, old people and children should avoid eating green balls. Because glutinous rice, the main material for making green balls, is an extremely difficult food to digest. Old people and children have poor digestive function. For them, eating green balls will undoubtedly make the digestive system "worse"; Second, patients with pancreatitis and gastritis should not eat green balls, because glutinous rice in green balls will lead to the recurrence or deterioration of these inflammations; Third, diabetics should not eat green balls, which contain a lot of sugar. The sugar content of the new green ball introduced by the merchants is "increasing day by day", and eating green balls by diabetics will undoubtedly aggravate the condition; Fourth, patients with cholecystitis and gallstones should avoid eating green balls, because indigestion may aggravate their condition.
Pay attention to four points when eating green balls. First, be sure to heat it before eating. Because the glutinous rice in the green ball is easy to reverse after cooling, it is extremely unfavorable for digestion, and the nutritional structure inside will also be destroyed; Second, it is best to eat with bamboo shoots or Malantou. Eating these foods together can accelerate the digestion and nutrient absorption of the young group; Third, never mix with fat. If the indigestible food like glutinous rice is mixed with oil, it will increase the burden on the stomach and easily cause indigestion. Fourth, it is best to eat some foods that help digestion, such as hawthorn. Because these foods can reduce the digestive burden of glutinous rice such as green balls in the gastrointestinal tract, which is conducive to the absorption of green balls in the body.
Package Ci and Fujian Shaowu's special snacks and buns are covered with chrysanthemum grass. Spring has come, and the ground is full of weeds, which can still be used after drying. It has the effects of detoxifying, relieving boredom and calming the liver. It is a "fairy grass" given to us by God. The stuffing inside is bacon, fermented bean curd, bamboo shoots, shredded squid, mushrooms, fungus, shredded taro and white mushrooms. When steamed in the upper drawer, the fresh fragrance of the stuffing mixed with the unique fragrance of chrysanthemum grass floated away with the hot air, which made people drool! Give it a try!
Medicinal value
Stems and leaves are used as medicines for relieving cough, eliminating phlegm, treating asthma and bronchitis, and non-infectious ulcers and wounds. Oral administration can also lower blood pressure.