Exercise:
1. Prepare raw flour, glutinous rice flour, fresh mugwort buds, sugar and water first. 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 remove and drain. 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 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, so don't stick your 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 they won't stick together.
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 stuffed mugwort on the banana leaves and steam in a steamer for 25 to 30 minutes.
Method 2 of wormwood: 2000g of glutinous rice flour, 0/500 kg of plum beans/1500kg of wormwood, 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 it up and squeeze the water out.
5, chopped, spare.
6. Cook the plum beans first, drain 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 a proper amount of cold water, glutinous rice flour, sugar and wormwood into the pot and mix well.
10, after all the materials are mixed evenly, cook over high fire.
1 1, keep stirring when cooking, and the glutinous rice flour bubbles and does not stick to the pan.
12, stir in glutinous rice flour while it is hot.
13, rub until it doesn't stick to your hands, don't use too much force, and it's not easy to entangle.
14, the size of the skin is controlled by yourself. Make it into a small cup shape first.
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, pinch 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, leave the pot for 20 minutes.
Method 3 of mugwort leaves: mugwort leaves 200g, sugar 50g and glutinous rice 150g.
Exercise:
1. Clean the selected wormwood and remove the old hard rod.
2. Wash it several times in a clear water basin.
3. Wash the wormwood and drain it.
4. Add the right amount of water to the pot.
5. After the fire boils, change to low heat 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 ball and knead it by hand, then flatten it.
10. Pour a proper amount of oil into the pan and fry the prepared Ai cake until both sides are golden.
Method 4 of mugwort: glutinous rice flour 1000g, sticky rice flour 500g, white radish 1200g, bacon 350g, yuba 200g, garlic bolt 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.
2. After the oil is heated, fry the yuba in the pot. Turn the yuba constantly with a spatula 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 1cm long, and cut into pieces for later use.
5. Garlic bolting is the stem left by garlic seedlings after removing green leaves.
6. Wash the 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 the water in the pot. After the water boils, put the wormwood into the pot, add 2g baking soda powder, and drain the boiled wormwood.
10, peeled radish and shredded.
1 1, heat the oil pan, put shredded radish into the pan and fry, add a little salt, fry until the radish comes out of the water, then take out the radish and pour it out.
12. Reheat the oil pan, fry the bacon in the pan until the bacon is fragrant, and add the yuba to fry for a while.
13, add garlic and stir well.
14, then add shredded radish, pepper and salt, stir well, cover and stew for four or five minutes.
15. stew it and put it in a pot until the temperature drops to 30-40 degrees before wrapping it. So the filling is ready.
16, put wormwood into a cooking machine, add a little boiled water, and paste it.
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 sugar and 3g salt, and knead into dough by hand. The kneaded color is very 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 and steam it in the pot for 20 minutes.
Five ingredients of Aizan's method: 3000g glutinous rice flour, raw flour 1000g, appropriate amount of wormwood, 300ml sliced oil, appropriate amount of sugar, appropriate amount of fried peanuts, appropriate amount of fried sesame seeds, appropriate amount of sugar, appropriate amount of water and appropriate amount of pad leaves.
Exercise:
1, dried wormwood, picked and dried, then removed the stem, leaving only 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. Boil the soaked wormwood in a water pot.
3. Boil for ten minutes, scoop up the squeezed water and chop the wormwood into floccules.
4. Put water, sugar and syrup in the cauldron.
5. After the sugar melts, add it to the mashed wormwood.
6, put peanut oil, you need a lot of oil, so that wormwood is delicious.
There is half a catty of oil in such a big pot.
8. Add the sesame seeds that have been fried and ground into powder and simmer together.
9, boiled wormwood sesame sugar sauce, even if it is boiled.
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 moisture of wormwood sugar into glutinous rice and add sugar water while kneading.
12. The boiled syrup is very hot. Knead the dough while it is hot.
13. Keep rubbing, rubbing and rubbing. The longer you rub it, the more tough it is and the stronger the taste.
14, knead into green dough and steam 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 dough, grab a small ball, and put a spoonful of peanut and sesame stuffing flat.
19, wrap it up.
20, bathing tools, essential.
2 1, one by one.
22. Hey.
23. The printed stamps are also called "Aegean", which are made by mugwort leaves.
24. A kind of wild leaves, wash both sides, boil some hot water in the pot, pour in oil, then soak the leaves in oil soup and pad them with leaves soaked in oil and water, so as not to stick to the leaves.
25. Boil water and steam 15 minutes.
The sixth ingredient of Aizan method: fresh leaves, 600g glutinous rice flour, a little brown sugar, scallops, dried shrimps and garlic cloves 10.
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 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, cook them in a pot, then pick them up and squeeze them out. Chop the leaves with a knife or stir them with a blender.
3. Soak scallops and shrimps in soft water.
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. There are glutinous rice dumplings: chopped bamboo leaves and scalded glutinous rice flour are mixed together, and the dumplings are sweet and salty.
7. Divide the dough into small pieces and wrap it with fried stuffing.
8, wrapped in bamboo leaves.
9. Steam in the pot for about 20 minutes, almost out of the pot.