In spring, everything revives and wild vegetables grow. These green plants have become unique materials for making delicacies. Among them, mugwort glutinous rice cake made from May mugwort, aboriginata, and white hemp leaves is a special delicacy.

Peng Yinxian, whom many people call her fourth sister, opened a tourist farm in Zhuyi Village, Zhuhuan Village Committee, Daba Town, Yangdong District, her hometown. The fourth sister is an expert at making Ai Ciba, and Ai Ciba has become one of the signature delicacies of this tourist farm. A few days ago, the author went to learn about the production of Ai Ciba.

In the morning, the fourth sister came to the field to pick mugwort leaves in preparation for making mugwort cakes. In the field, a patch of green May moxa is full of vitality, and the gentle breeze blows out a faint fragrance. The fourth sister said that April is the season when mugwort leaves are most fresh and tender, and it is also a good time to eat mugwort glutinous rice cake. At this time every year, she makes glutinous and fragrant mugwort glutinous rice cake to entertain diners from all over the world. This traditional and authentic Ai Ciba allows them to feel the authentic food and customs of their hometown.

The fourth sister washed the freshly picked mugwort leaves, put them into a pot and blanched them in water. After the mugwort leaves cooled, remove the excess water, and put the mugwort leaves into a juicer to squeeze them into juice. . After processing the moxa leaf juice, the fourth sister fried an appropriate amount of peanuts and sesame seeds, crushed them, and mixed them with sugar to make the filling of moxa glutinous rice cake.

Next, the fourth sister poured mugwort leaf juice into the flour and kneaded it into a ball, forming another comfortable light green color. Cut the moxa leaf dough into small pieces, pinch out the grooves with your thumbs, add the prepared fillings and wrap it into a ball, press it with a mold and place it on the washed pineapple leaves, then put it in a steamer and steam it for 6 minutes. Ready to serve.

According to the fourth sister, the process of making moxa glutinous rice cake is relatively complicated. Every time you make moxa glutinous rice cake, you need to prepare in advance. It is not easy to pick agarwood, mugwort leaves, and white hemp leaves, and sometimes you have to climb mountains and ridges. After coming back, you have to choose good ones, fry peanuts and sesame seeds, then boil the mugwort leaves and mash the mugwort leaves, which is a lot of steps.

The fourth sister said that tourists coming to their hometown to taste Ai Ciba not only effectively boosts consumption in their hometown, but also opens up the popularity of hometown tourism to the outside world. She will continue to manage the special delicacy of Ai Ciba with all her heart, satisfy the taste buds of more tourists, combine food with rural tourism, and attract more tourists to come and experience the cultural customs of her hometown.

Correspondent Mo Yufeng Lin Najiao

Picture Chen Zhiyong

Author Yang Shihua

Source Southern Newspaper Media Group Southern+ Client