Every year in early April, the green mugwort grows tenderly on the field stalks and along the riverside, looking like beds of green carpets, which is extremely beautiful. As you get closer, you can smell the faint fragrance of mugwort leaves, which is refreshing. People like to take advantage of this time to cut mugwort and make mugwort leaves. The production process of moxa leaf poop (green dumpling) is also very simple, but the moxa leaves must be added appropriately. If you add too little, it will turn white and not have a green color. The fragrance of mugwort leaves is not that strong when eaten. Qingtuan is a special ring-shaped delicacy made of mugwort juice and rice flour or flour. Qingtuan is an ingredient used by Ningbo people to pay homage to their ancestors and mourn their seniors on the day of Qingming Festival. The rest of the time is used to serve small desserts to guests.
Most of them are natural and can be identified by smelling them. There are their shadows everywhere, and there are also their shadows, in small groups, laughing and talking, very leisurely. Qingtuan is a traditional delicacy in Ningbo. It is green in color. It is made with mugwort juice mixed into rice flour, and then stuffed with bean paste or lotus paste filling. It is not sweet or greasy, and contains light but long flowers and plants. fragrance. Qingtuan is a special delicacy during the Qingming Festival. It is made with mugwort leaves, rice flour, and your favorite fillings, and is steamed. Soft and waxy, sweet, with a distinctive fragrance of mugwort, it is a fresh food that makes your lips taste fresh. Qingtuan is one of the famous foods during the Qingming Festival, Qingming Cold Food, and Menglan Festival in some parts of southern my country.
Because it uses green grass juice to make the skin, the color is green, so it is called Qingtuan. In the early days, Qingtuan only had two flavors: sweet and salty. One was filled with date paste, red bean paste, etc., and the other was filled with raw pork, spring bamboo shoots, etc. In modern times, there are many kinds of green dumplings with various flavors and various fillings, such as chocolate-flavored green dumplings, fruit-flavored green dumplings, salted egg yolk-filled green dumplings, ice cream-filled green dumplings, etc. Qingtuan is actually a glutinous rice dumpling made from mugwort leaves. It is often called Qingtuan because the glutinous rice dumplings made from mugwort leaves are green round balls. The name Qingtuan is a very satisfying term in terms of raw materials and appearance, but it varies from place to place. There will also be different opinions.
Mugwort leaf has the effect of promoting qi, activating blood circulation and relieving pain, and is a product that can be used both as medicine and food. I remember picking mugwort leaves with my grandma when I was a kid. At that time, there were no health care machines. You have to pick the tenderest tips of the mugwort. Picking the old leaves will cause stems, which will affect the taste of glutinous rice cakes. Wash the mugwort leaves, put them into an electric pressure cooker, add water and a few pieces of dried ginger, press the mugwort leaves with the pressure cooker, and all the mugwort leaves will turn into moxa leaf water. While it's still hot, pour water into the glutinous rice flour and mix and knead. The mugwort leaves and glutinous rice flour will be thoroughly blended, and the glutinous rice dumplings will be moderately hard and soft. Take a small ball of moxa and roll it into a round ball, then press the middle of the ball with the thumb of one hand. Press down with your thumb while turning the ball with both hands. After two gentle presses, the ball will look like a bowl. Filled.