2. Boil wormwood. Boil boiling water in a large pot, add a little alkali, add the washed wormwood, do not add the lid, keep the water slightly boiling on medium-low fire, gently turn the wormwood with chopsticks to heat it evenly, and cook until the leaves turn green. Pinch the stem of wormwood by hand until it is soft enough to pinch, then turn off the heat. Covering the pot when cooking will cause the boiled wormwood to turn yellow and the color is not bright. Alkali is added to remove the bitter taste in absinthe.
3. soak the cooked wormwood. Take out the boiled wormwood and soak it in cold water to remove the bitterness. Soak for almost 12 hour, and it is best to change the water two or three times during this period to let the bitterness fully ooze.
4. hey After soaking, take out the wormwood and squeeze out the water until there are no stems, so that the taste will be very delicate when you eat it at last, and you won't eat any grass when you eat it.
5. stir fry. Stir-fry chopped wormwood in a clean pot over medium heat for a while until it smells fragrant, or add a little salad oil. This step is said to play a role in enhancing fragrance, but compared with what my mother has never done before, it feels no difference, and diners think it can be omitted.
6. And dough. Stir-fry wormwood, add glutinous rice flour and sugar, pour in freshly boiled water, stir with chopsticks first, and knead it into wormwood balls by hand when the temperature drops. Be sure to use very hot water to make glutinous rice flour sticky when heated, so that it can agglomerate when it is harmonious, and it is easier to operate when filling, and the shape and taste of the finished product are better. Don't add too much sugar before the dough is slightly sweet, because the filling is also sweet and the sugar is too greasy.
7. bag. Take a small piece of good Folium Artemisiae Argyi, knead it into a small bowl, put it in the palm envelope, seal it, make it into a ball, flatten it slightly, put some oil on the bottom, or put it on the grapefruit leaf, or put some oil on the palm before wrapping it. The extensibility of wormwood rice balls is not as good as that of dough, so they should be made by pressing, pressing and kneading, and cannot be kneaded in the palm of your hand, otherwise it will spread out and leak stuffing.
8. Steam. After cooking, serve it on the table, put it in a pot and steam it with cold water. The water can be eaten for half an hour.
The main raw materials of pudding are flour, milk and eggs, which can be made by adding fruit, honey, chocolate and other auxiliary materials according to each pers