Exercise:
1. First prepare raw flour, glutinous rice flour, fresh cordyceps buds, white sugar and water. Mix raw flour and glutinous rice flour in a clean big plate according to the ratio of 1: 1.
2. boil a pot of water. After the water boils, pour fresh mugwort leaves into the pot. Don't cover it. Continue to boil until the water boils, then take it out and drain it. After cooling, wring out the excess water, put it on the chopping board, chop it with the back of a knife and put it on a plate for later use (don't chop it with a blade, it tastes bad).
3. Mix the processed wormwood, glutinous rice flour, raw flour and sugar (add appropriate amount of sugar to increase or decrease according to personal taste) into a large plate, slowly add water to the rice flour for several times, knead the flour while adding water, and fully mix the rice flour and wormwood leaves until the dough is formed (the dough should not be too soft or too hard to avoid sticking hands).
4. Grind the fried peanuts and sesame seeds into coarse powder.
5. Mix ground peanut kernels, sesame seeds and appropriate amount of sugar as backup stuffing.
6. Wash the banana leaves, cut them into small pieces and spread them evenly on the steamer. Banana leaves are used to hold mugwort so that they don't stick to each other.
7. Take a small dough the size of a ping-pong ball, knead it into a cake shape (not too thin, otherwise it will leak the stuffing), pour in two teaspoons of stuffing, and wrap the stuffing like a steamed stuffed bun.
8. Put the filled mugwort leaves on the banana leaves and steam in a steamer for 25 to 30 minutes.
Method 2 of wormwood: 2000 grams of glutinous rice flour, 0/500 kg of plum beans/kloc, 500 grams of wormwood, and appropriate amount of oil, salt and sugar.
Exercise:
1, fresh wormwood should pick the most tender part.
2. Wash under blisters.
3. Put it in a pot, boil it with water, then change the cold water for one day and one night, and change the water several times in the middle.
4. Pick up the squeezed water.
5, chopped, spare.
6. Cook the plum beans first, dry the water, add a little oil, sugar and salt, fry the water and dry the bean paste.
7. Stir-fry the bean paste for later use.
8. Pour glutinous rice flour into a basin and use it as skin.
9. Put the right amount of cold water, glutinous rice flour, sugar and wormwood into the pot and mix well.
10, after all the materials are mixed evenly, open fire and cook.
1 1, stir constantly when cooking, glutinous rice flour bubbles and does not stick to the pot.
12, put it into glutinous rice flour while it is hot and mix well.
13, just rub it until it doesn't stick to your hands, don't use too much force, it's not easy to entangle.
14, the size of the skin is controlled by yourself, first make it into a small cup shape.
15, the bean paste stuffing is kneaded into a ball.
16. Put it into the skin and wrap it slowly. Don't burst your skin.
17, tighten the seal.
18. Steam the cooked food on a plate.
19. Wash fresh banana leaves, tear them into pieces, coat them with oil and put them on the shelf.
20. Steam firewood.
2 1, leaving the pot for 20 minutes.
Method 3 of Artemisia argyi leaves: 200 grams of Artemisia argyi leaves, 50 grams of sugar, and 0/50 grams of glutinous rice/kloc.
Exercise:
1. Clean the selected wormwood and remove the old hard rod.
2. Wash it several times in a clear water basin.
3. Wash and drain the wormwood.
4. Add the right amount of water to the pot.
5. After the fire boils, turn to low heat for 10 minute.
6. Put the cooked Folium Artemisiae Argyi into a blender and stir until it is rotten.
7. Add appropriate amount of glutinous rice flour and sugar to the stirred Artemisia argyi leaves.
8. Make dumplings.
9. Take a glutinous rice balls and rub it round by hand, then press it flat.
10. Pour a proper amount of oil into the pan and fry the prepared Ai cake until both sides are golden.
Method 4 of wormwood leaves: glutinous rice flour1000g, sticky rice flour 500g, white radish1200g, bacon 350g, yuba 200g, garlic stalk 250g, wormwood 350g, oil, salt, pepper, baking soda 2g, sugar 80g, and a little flour.
Exercise:
1, hot pot, put more oil in the pot to heat it up.
2. After the oil is heated, fry the yuba in the pot. Turn the yuba constantly with a scraper to make it evenly colored. Wait until the yuba is fried until the surface is golden.
3. Drain the fried yuba and soak it in clear water for one hour.
4. Cut the soaked yuba into pieces with a length of 1cm, and cut into pieces for later use.
5. Garlic stems are stems left by garlic seedlings after removing green leaves.
6. Wash garlic and cut it into dices.
7. Blanch the bacon with boiling water, then peel it and cut it into diced meat of the same size as yuba.
8. Wash and drain the wormwood.
9. Boil water in the pot. After the water boils, put the wormwood into the pot, add 2 grams of baking soda, and drain the cooked wormwood.
10, peeled radish and shredded.
1 1, hot oil pan, put shredded radish into the pan and fry, add a little salt, fry until the radish is out of water, then take out the radish and pour it out.
12. Reheat the oil pan, put the bacon in the pan and fry until the bacon is fragrant, and add the yuba to fry for a while.
13, add garlic and mix well.
14, then add shredded radish, pepper and salt, stir well, cover and stew for four or five minutes.
15, stew and put it in the pot, and then use it for wrapping when the temperature drops to 30-40 degrees. So the filling is ready.
16, put wormwood into a cooking machine, add a little boiling water and beat it into a paste.
17. Mix glutinous rice flour and sticky rice flour evenly, and then pour the beaten wormwood paste into the basin.
18, add appropriate amount of boiling water, 70g of sugar and 3g of salt, and knead into dough by hand. The kneaded color is beautiful, with matcha green.
19, prepare a small amount of flour, put the flour on your hands, take a glutinous rice balls, rub it into a circle, and then make it into a small bowl.
20. Add the fried stuffing.
2 1, put the skins on both sides together and pinch them tightly.
22. Brush a layer of oil on the steaming rack and put the wrapped radish hairpin on the steaming rack.
23. Boil the water in the pot, then steam it for 20 minutes.
The five ingredients of Aizan method are: 3000g glutinous rice flour,1000g raw flour, proper amount of wormwood, 300ml sliced oil, proper amount of sugar, proper amount of fried peanuts, proper amount of fried sesame seeds, proper amount of sugar, proper amount of water and proper amount of pad leaves.
Exercise:
1, dried wormwood, pick it and dry it, then remove the stem, leaving only the leaves. It is a very complicated process to soak in clean water one day in advance and change water 2 ~ 3 times in the middle.
2. Soaked wormwood is cooked in a water pot.
3. Cook for ten minutes, scoop up the squeezed water and chop the wormwood into floccules.
4. Put water, sugar and sugar water in the cauldron.
5. After the sugar melts, add it to the broken wormwood.
6, put peanut oil, you need a lot of oil, so that wormwood tastes good.
There is half a catty of oil in such a big pot.
8. Add sesame seeds that have been fried and ground into powder.
9, cooked wormwood sesame sugar sauce, even cooked.
10, boil wormwood syrup and prepare to knead powder. The ratio of glutinous rice to raw flour is about 3: 1.
1 1. Pour the water of Cordyceps sugar into glutinous rice, and add sugar water while kneading.
12. The boiled syrup is very hot. Knead the noodles while they are hot.
13. Keep rubbing, rubbing and rubbing. The longer you rub it, the more tough it is and the stronger the taste.
14. Steam the kneaded dough for 5 minutes. Too many times of steaming,
15. Prepare mixed stuffing: fried peanuts, sesame seeds and sugar.
16, rubbing in groups as soon as possible after kneading.
17, the steamed dough is kneaded while it is hot, but it cannot be kneaded when it is cold. It is even more elastic.
18, knead the dough, grab a small dough, put a spoonful of peanut and sesame stuffing and flatten it.
19, wrap it up.
20, bathing tools, essential.
2 1, one by one.
22. Take a bath.
23. This stamp, also called "Aegean", was made by Ai Ye.
24. A kind of wild leaves, wash both sides, boil some hot water in a pot, pour in oil, then soak the leaves in oil soup and pad them with leaves soaked in oil and water to avoid sticking to the leaves.
25. Boil water and steam 15 minutes.
Aizan made the sixth material: fresh leaves, 600g glutinous rice flour, a little brown sugar, scallops, dried shrimps and garlic 10 petals.
Exercise:
1. A few days ago, I went to the countryside to play, and found several tender ramie plants on the roadside. I wanted to pick more, but unfortunately I only saw these plants. I've seen a lot of wormwood and chicken manure. So I picked its leaves and took them home to make a bamboo hairpin.
2. Wash the leaves with water, put them in a pot to boil, then pick them up and squeeze them out. Chop the leaves with a knife or crush them with a blender.
3. Soak scallops and dried shrimps.
4. Chop scallops and shrimps, shred dried radishes and chop red onions.
5. Stir-fry scallops, dried radishes and garlic. If the dried radish is too salty, you can shred it and wash it with water several times. Wash away the salty taste.
6. There are too few ramie found this time, so the color of glutinous rice balls is lighter. And glutinous rice flour jiaozi: Chopped bamboo leaves are mixed with boiled glutinous rice flour. jiaozi is sweet and the stuffing tastes salty.
7. Divide the dough into small pieces and wrap it with fried stuffing.
8, wrapped bamboo hairpin.
9. Steam in the pan for about 20 minutes, and it's almost out of the pan.