Many people have never eaten wormwood Baba. How can they make it by themselves?
wormwood cake is a special gourmet snack, which is made of fresh wormwood leaves and glutinous rice flour. According to personal preferences or different local customs, the stuffing and shape are different, including salty, sweet, steamed and fried, with green color, soft and waxy fragrance, which is deeply loved by everyone. Wormwood cake, do you like sweet or salty?
25g of glutinous rice flour, 5g of sticky rice flour and 5g of cassava starch; 1g of wormwood and a little baking soda; 3g of spring bamboo shoots, 12g of pork stuffing, appropriate amount of mushrooms, appropriate amount of onions, appropriate amount of minced garlic, appropriate amount of Jiang Mo, 3g of refined salt, 3 tablespoons of soy sauce and appropriate amount of edible oil.
step 1: prepare the stuffing of spring bamboo shoots, blanch the spring bamboo shoots in cold water, pat them and chop them. After squeezing out the water, there are about 3 grams.
Step 2: Prepare minced pork, onion, garlic, Jiang Mo, and mushrooms, which are more delicious and nutritious.
step 3: add oil to the pan, stir-fry onion, ginger and garlic, add minced pork and stir-fry until it becomes discolored, then add bamboo shoots and stir well.
step 4: stir fry several times after adding the spring bamboo shoots, stir fry the water as dry as possible, add refined salt and light soy sauce and stir well. The stuffing should not be too salty, but you can taste it first and adjust it according to your favorite taste. Stir-fried stuffing needs to be packed and cooled for use.
step 5: after washing wormwood, add a little baking soda to the boiling water in the pot, add wormwood blanching water, take out the supercooled water, squeeze it out, add it into the cooking machine, add the boiling water to the water level of 25ML, and beat it into wormwood juice.
Step 6: Add wormwood juice into the prepared glutinous rice flour, sticky rice flour and cassava starch and make dough. Stir while pouring, don't add it all at once, just make dough with moderate hardness.
Step 7: Take a flour dough, flatten it, knead it with a thin outer surface and a thick middle, put a proper amount of stuffing on it, and wrap it up, which can be round, triangular or semicircular.
step 8: after wrapping, steam in boiling water for 15 minutes, and wrap it with plastic wrap to prevent the outer layer from being dried.
Tips: 1. Cassava starch is refreshing after being added, but it doesn't harden after being cooled, so you can keep it. 2. Snacks with sticky rice noodles are generally a little hard after cooling. Adding a small amount of sticky rice noodles only increases the taste, is chewy, and likes special soft glutinous rice noodles. Just use glutinous rice noodles or add a small amount of corn starch.