Hakka mugwort is the Qingming Festival in March. During this period, the wild mugwort is relatively fresh and tender, so the Hakka people pick it and make it into glutinous rice.

After the Qingming Festival, rice transplanting begins, so there is a saying: "Eating wild mugwort glutinous rice will make your shoulders worn out." During the Qingming Festival, some small shops also have a dish called "Wild mugwort omelette". Wild mugwort has a refreshing effect.

Nourishing effect.

When spring comes, mugwort is fragrant. Picking mugwort leaves and making mugwort cakes are a long-standing custom of the Hakka people in Wengyuan. This is also a gift from spring to us.

Ai Ci has a unique fragrance and is full of Hakka ingenuity.

Combining the rich aroma of mugwort and sweet glutinous rice, these green dumplings are full of the breath of spring. They are soft, glutinous and sweet when you take a bite. They are a famous Hakka delicacy.

Mugwort is a kind of wild vegetable. It usually grows on the ridges of vegetable gardens or in idle fields. It is a natural green food. Every spring, especially after several spring rains, clumps of wormwood will spring up from the fields like bamboo shoots after a rain.

When picking mugwort leaves, you need to pick the tenderest part at the top. This will make the moxa glutinous rice cakes the most fragrant and rich in flavor.

The harvested mugwort should be picked again, leaving the young leaves and stems, and washed several times with clean water. Be careful not to use too much force when washing, and do not twist out the mugwort juice. After washing the soil, you can put it in a pot and cook it.

, mugwort leaves must be boiled very well before they can be used to make noodles. Generally, they can be removed after boiling for about 20 minutes and set aside.

Put the cooked mugwort leaves and glutinous rice in a basin, add an appropriate amount of oil and brown sugar, and then knead the dough continuously to fully combine the mugwort leaves and glutinous rice flour until the dough is soft and even.

The fillings for making Ai Ci can be sweet or salty, and vary from place to place. The sweet fillings are made with peanuts, sesame seeds, and white sugar mashed and mixed together. If you like salty, you can also use vegetables and pork.

The filling depends on personal preference.

In fact, making moxa glutinous rice is somewhat similar to making dumplings, but the dough for making moxa glutinous rice is more special. Because natural mugwort is added to the dough, the whole dough will feel thicker and rougher. You can only make small pieces by hand.

The dough is carefully processed into a dough, and the dough should be pressed into a thin and large shape, and the fillings should be rich and fragrant. The moxa glutinous rice dumplings rolled out in this way are round and full of "material" and very beautiful!

But be careful not to press the dough too thin, otherwise the filling will easily come out and be "exposed" once steamed.

The standard Ai Ci should look smooth and flawless, with no trace of the interface at all.

Steaming mugwort cakes is also very particular. In rural areas, a traditional large pot is used to steam mugwort cakes. The mugwort cakes steamed with firewood will have a unique fragrance, which is incomparable with modern kitchen utensils. After boiling the water, it will

You can start steaming the moxa glutinous rice dumplings. Usually, it only takes 15-20 minutes. The previously light green dumplings will turn into dark green. The freshly steamed moxa glutinous rice dumplings are soft, glutinous and sweet, with a slightly sticky texture.

The grass fragrance becomes very strong, and it leaves a lingering fragrance on your lips and teeth after you take a bite.

According to villagers in Jimaoling Village, Jiangwei Town, Wengyuan, eating moxa glutinous rice is a custom left in their village. Ai can warm and strengthen the stomach, and the taste is very fragrant. The saying that eating moxa glutinous rice to warm the body has been inherited from the old man

The harvested moxa glutinous rice is not only delicious, but also has medicinal value.