Hum hum, next is the most important moment.

When cooking mugwort, there is an extremely important, extremely important, extremely important small detail. In the picture details of a certain cat or a certain treasure, most conscientious sellers did not mention it (or they simply did not take that step)

).

First get a large pot and boil water.

If you don’t have a big pot, just get a pot on the spot, whatever is convenient for you.

As long as it can boil water.

After the water boils, put the washed and filtered mugwort into the pot.

Use chopsticks to stir it up.

Then, the most important moment arrives.

That is, put some water soaked in quicklime.

If there is no quicklime, fine powder can be used instead.

This is mainly to remove the bitterness and astringency in the mugwort, and also to keep the color of the mugwort. The resulting mugwort cake will be emerald green instead of like an old yellow rag.

From putting the mugwort seeds in the pot, adding lime water to taking them out of the pot.

It'll be over in about 10 minutes.