Most of them are wild and can be identified by their taste. Their shadows are everywhere, and there are also their shadows, in groups, smiling, talking, and very leisurely. During the Qingming Festival, there is a custom of eating green dumplings in the Jiangnan area. In the past, I have tried green dumplings made from wild hay juice. Caoqing is green in color and particularly fragrant. The aftertaste is endless and soft, simple but endless. Wild hay is somewhat like wheat. After cutting it off and washing it, we first add a little water and rub it directly with our arms until it becomes rotten. Then they lit the paper paddles with lime and filtered them.
My favorite method of making fried mugwort steamed buns is this: harvest fresh and tender mugwort, wash it, boil water, blanch it for about 5 seconds, and then remove it. After long-term cold blanching, mugwort will turn yellow and lose its aroma. When the mugwort is too cool, use a cooking machine to break it up. If you don't have cooking equipment, you can cut it immediately with a knife. At this time, add an appropriate amount of glutinous rice flour to the processed mugwort to form glutinous rice, squeeze it flat with your hands, and slowly fry over low heat until both sides are golden brown. Put it in a bowl and sprinkle with sugar. It is often called Jianli rice dumpling because the ciba made from mugwort leaves is green and round. Judging from the raw materials and appearance, this is a name that is particularly suitable for the Green Alliance, but it has different names in different regions.
I can't do it. When I came to Ningbo, I learned to do it twice with my hard-working next door neighbor. Because I have some work experience. I have learned some methods. For example, the selection and storage of mugwort. Nowadays you can eat whatever you want. Turn the dough onto the chopping board, pour some vegetable oil on the chopping board, dip it in some oil, knead the dough into a smooth dough, and wrap it in a plastic bag.