The Qingming Festival is approaching, and it is the season to eat mochi, this time of the year, there is enough rain, mochi grows the best, the most fragrant and tender. The mochi is made from moxa, which is also known as green dumplings, delicious and healthy moxa is warm and warms the stomach, which is good for women. In fact, in our Huzhou Lianshi, during the Qingming period, people prefer to eat malt cake, which is glutinous rice cake. In spring, when the grass starts to grow, the old people start to prepare the malt cakes step by step. Glutinous rice malt is ground into powder, and the grass is washed and dried, then kneaded with the powder to form a dough. The filling is either bean paste or soybean paste

In addition to the customs of rituals and trekking on Qingming Day, there is also the custom of eating green dumplings with mugwort. Mugwort is a wild vegetable found in the fields around the time of the Qingming Festival, which makes the dumplings delicious and seasonal. Every year on April 5 of the solar calendar is our traditional Chinese Qingming Festival, Qingming Festival, in addition to sweeping the graves of martyrs, worship ancestors. Its food customs food is also colorful

Sixth step, the beginning of the filling, 100 grams of red beans into the water to soak for a few hours, and then put it into the rice cooker with 4 times the water to cook slowly, smothered to cook a little. When the red beans are cooked, add brown sugar and sauté in a pan until the water is almost evaporated, then let it cool and it's ready. Hello, I am Yao Ma who loves to bake. Regarding the green dumplings, I think every place has its own specialties. We don't use mugwort to make it, but another kind of grass, elders call it bitter grass, I looked up the scientific name of mudwort, it should be found in the wild in the south of the Yangtze River!

And mugwort clean, pot of water, water boiled into the mugwort (add a little alkaline water, mugwort will be made out of more green, color better look), and then high heat to the mugwort boiled, and then picked up to soak a bit of clean water, and then drain the water (mugwort boiled in order to go to the bitter taste).