The recipes of moxa leaf cake and cottonseed vegetable cake are similar.

Cottonseed vegetables are usually picked in spring. Pick the tender buds, wash them, cook them in a pressure cooker for a while, add glutinous rice flour and sugar, knead them evenly, and the skin of cottonseed vegetable glutinous rice cake is ready.

The filling of cottonseed glutinous rice cake: stir-fry and peel peanuts, stir-fry sesame seeds, white sugar and brown sugar.

After wrapping, put it in a pot and steam it for about 10 minutes.

In addition to adding cottonseed vegetables, you can also add pumpkin and purple sweet potato.

The yellow one in the picture is the one with pumpkin, and the purple one is with purple sweet potato. They are both delicious.

There are many Guangxi specialty delicacies, such as stuffed tofu and bitter gourd, fried egg dumplings, rice dumplings, moxa leaf cake, sweet wine glutinous rice balls, jelly, mung bean paste, Guilin rice noodles, etc.

Guangxi mugwort cake is very famous. Every household likes to make mugwort cake. The mugwort cake tastes very good and both adults and children like to eat it. Now there are people on the street who specialize in selling mugwort cake. The price is quite cheap. Some places sell it for one yuan.

One, but I think the ones bought on the street are not as delicious as the ones made by my mother.

To make mugwort cake, you need to prepare the corresponding ingredients. Prepare in advance. Go to the field to pick mugwort buds, clean the mugwort leaves and scald them with boiling water to remove the smell of the mugwort leaves. Chop them into pieces and keep them for later use. The more chopped the better, the better.

Go to the market and buy some glutinous rice flour, flour, sesame seeds, peanuts, and sugar. Put the glutinous rice flour, flour, and mugwort leaves into a basin one by one, then mix the dough with water, stir, and then form small mugwort leaf dumplings.

Wrap some fillings inside, add crushed sesame and peanut candy, and add fillings according to your own preferences. After arranging the mugwort dumplings, place them on the leaves, steam them in a pot, pay attention to the heat when steaming, and they will be freshly baked.

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In spring, my mother especially likes to make mugwort cakes. Eating the sweet mugwort cakes makes me feel so happy and tastes like my mother.

First pick off the young leaves of fresh moxa leaves, then boil them in water for a few minutes to remove the bitterness, take them out, wash them and squeeze out the water, crush them with a juicer or chop them with a knife, then add them to the glutinous rice flour and mix well, and add an appropriate amount of warm water.

Knead the dough, then divide it into small pieces, shape the small pieces into a nest and add fried crushed peanut candy or bean paste, then steam or boil it.

Around the Qingming Festival every year, it is the time when mugwort leaves grow wildly. At this time, the buds of mugwort leaves are rich in nutrients, fresh and crispy, and have a slight sweetness after eating.

We Guangxi people like to pick mugwort leaves at this time to fry chicken and duck eggs, make soup, stir-fry, serve cold or make cakes, etc.

1. Fry 100 grams of peanuts and 100 grams of sesame seeds separately. Fry the peanuts and peel them. Then put them into a food processor and grind them into powder.

2. Add 150 grams of white sugar (or brown sugar) to the peanut and sesame powder, stir evenly to prepare the filling for mugwort cake and set aside.

3. When we make mugwort cakes here, we usually use grapefruit leaves as a support, because after the grapefruit leaves and mugwort cakes are steamed, they have a wonderfully matching aroma.

If you don’t have grapefruit leaves, you can also use banana leaves or hiiragi leaves.

However, no matter what kind of leaves are used, they must be blanched to remove the green leaves, and then soaked in clean water for more than half an hour before use.

4. When picking mugwort leaves, choose sprouts with intact, tender green leaves. Do not pick those with disease spots or insect eggs.

Pick about 1,000 grams of mugwort leaves. Add more mugwort leaves to make the cake with a richer aroma and a greener color.

5. After cleaning the mugwort leaves, blanch them in boiling water for a minute or two, pick them up and wash them again with clean water, and then squeeze out the water.

6. 1000g of blanched mugwort leaves should be crushed in a food processor two or three times. If it is too dry, you can add a little warm water and beat together.

7. Crush all the mugwort leaves into fine pieces and pour them into a large basin.

8. Prepare 1000 grams of glutinous rice flour and 100 grams of white sugar. First pour the white sugar and half of the glutinous rice flour into the crushed moxa leaves, and knead evenly. Then add the remaining glutinous rice flour and continue kneading until no clear moxa leaves can be seen. Knead the entire

No need to add water during the process.

9. Cover the kneaded mugwort glutinous rice balls with a damp towel and let it rest for ten minutes.

10. Then roll the glutinous rice balls into small balls of similar size, flatten the small balls, put an appropriate amount of fillings into the small balls, seal them, then roll them into balls and place them on the plant leaves.

If the mugwort glutinous rice balls stick to your hands when you knead them, you can dip a little vegetable oil in your hands. This will not only prevent them from sticking to your hands, but also add gloss to the cake.

11. Place the kneaded moxa leaf daddy in a steamer with boiling water, steam for 15 minutes and turn off the heat. Let it sit for another 5 minutes before opening the lid and eating. The moxa leaf daddy is ready.

12. The steamed mugwort cake has a fragrant aroma and an attractive green color.

However, the mugwort cake that has just come out of the pot is steaming hot and relatively soft. If you eat it immediately, it may stick to your teeth, and the sugary filling inside can easily burn your mouth.

Therefore, it is best to let it sit for about ten minutes before eating it for the best taste. At this time, the mugwort cake is soft, waxy, sweet, and slightly elastic, making it very delicious.

13. We usually hang the endless mugwort cakes to dry on a sieve or an idle table. We can eat them cold the next day. The completely cooled mugwort cakes actually have a unique taste and texture.