What grass to use for Qingming Poa.

Also known as Artemisia absinthium, Mugwort, Ai, Green Mugwort, White Mugwort, etc., it belongs to the family of Asteraceae, and it is a common traditional Chinese medicine and food seasoning. Mugwort is native to China and is now widely cultivated in China, Korea, Japan and other Asian countries.?

Mugwort is a perennial herb with a height of up to 1-2 meters, an inflorescence of small spikes, and yellow-green flowers on the inflorescence. The leaves of Mugwort are gray-green, ovate or obovate in shape, and have a special fragrance. Mugwort can be made into moxa sticks, moxa moxibustion, moxa packs and other Chinese medicinal preparations.

At the same time, mugwort can also be used as a seasoning, for example, to make foods such as glutinous rice with mugwort leaves and steamed meat with mugwort leaves.

Mugwort is a fast-growing and adaptable plant with high economic and ecological values, and is an important agricultural and medicinal resource.

Precautions for making Ching Ming Poi

1, use high-quality glutinous rice flour: Glutinous rice flour is the main raw material for making Ching Ming Poi, and you should choose high-quality glutinous rice flour to ensure the taste and quality of the poi.

2, control the amount of water: in the process of making Qingming Ba Ba, you need to control the amount of water to ensure that the humidity of the glutinous rice flour is appropriate.

3, stirring evenly: When stirring the mixture of glutinous rice flour and water, you need to stir evenly to avoid lumps and uneven phenomena.

4, cooked through the cooked: when cooking Qingming Po Po, need to be cooked through, to avoid undercooked resulting in poor taste or not easy to digest.

5. Pay attention to hygiene: When making Ching Ming pao, you need to pay attention to hygiene and avoid using dirty utensils or unclean hands.

6. Avoid adding too much sugar and oil: The taste of Qingming Poi should be light, so avoid adding too much sugar and oil, which will affect the taste of the Poi.