Cottonseed vegetables are usually picked in spring. Pick the buds, wash them, cook them in a pressure cooker for a while, add glutinous rice flour and sugar, and knead well. The skins of cottonseed vegetables are ready. Filling of Cottonseed Bazin: fried peanuts, peeled sesame seeds, white sugar and brown sugar.

Wrap it and steam it in a pot 10 minutes.

Besides cottonseed, pumpkin and purple potato can also be added. In the picture, the yellow one with pumpkin and the purple one with purple potato are all delicious.

There are many special foods in Guangxi, such as tofu and bitter gourd, fried egg jiaozi, zongzi, mugwort, sweet wine jiaozi, bean jelly, mung bean paste, Guilin rice noodles and so on. Ai Ye Baba is very famous in Guangxi. Every family likes to make Ai Ye Baba. Ai Ye Baba is delicious, and both adults and children like it. Now some people in the street specialize in selling mugwort baba, and the price is quite cheap. Some places cost one yuan, but I think. To make mugwort Baba, you need to prepare the corresponding ingredients, make preparations in advance, go to the field to pick the tender buds of mugwort leaves, clean the mugwort leaves, blanch them with boiling water, remove the fishy smell of mugwort leaves and chop them up for later use. The more they cut, the better.

Buy some glutinous rice flour, flour, sesame seeds, peanuts and sugar from the street market, put the glutinous rice flour, flour and wormwood leaves into the pot in turn, then mix the flour with water, stir, and then synthesize wormwood leaves sweet dumplings. Wrap some stuffing in the glutinous rice balls of Artemisia argyi leaves, add sesame and peanut candy slices, add stuffing according to your own preferences, roll the glutinous rice balls of Artemisia argyi leaves, put them on leaves and steam them in a pot. In spring, my mother especially likes making mugwort Baba. Eating sweet mugwort Baba makes me feel so happy and smells like my mother.

First, take fresh leaves of Folium Artemisiae Argyi, boil them in water for a few minutes to remove bitterness, take them out, squeeze them dry, crush them with a juicer or chop them with a knife, then put them into glutinous rice flour, mix them evenly, add appropriate amount of warm water to knead them into dough, then divide them into small doses, knead them into a nest, put them into fried flowers, raw sugar or bean paste, and steam or boil them.

Every year around Tomb-Sweeping Day, it is the season when mugwort leaves grow wildly. At this time, the mugwort buds are nutritious, tender and crisp, and have a faint sweetness after eating. At this time, we Guangxi people like to stir-fry chicken and duck eggs with mugwort leaves, make soup, stir-fry, cold salad or make Baba.

1. Stir-fry 100g peanut and 100g sesame respectively, and peel the peanuts when they are ripe; Respectively put into a cooking machine and ground into powder. 2.

Add 150g white sugar (or brown sugar) into peanut and sesame powder, and stir evenly to make mugwort Baba stuffing. 3. We make mugwort Baba here, and generally use grapefruit leaves as cushions, because steamed grapefruit leaves and mugwort leaves have a wonderful fragrance. If you don't have grapefruit leaves, you can also use banana leaves or Hiragi leaves. But no matter what kind of leaves are used, they should be blanched to remove green, and then soaked in clear water for more than half an hour before they can be used. 4.

When picking mugwort leaves, you should choose buds with complete leaves and green leaves, and don't pick diseased spots or eggs. Pick1000g of mugwort leaves, and put more mugwort leaves to make Baba more fragrant and the color of Baba more green. 5. After the mugwort leaves are cleaned, blanch them in water for one or two minutes, pick them up and wash them with clear water, and then squeeze out the water. 6.1000g of blanched mugwort leaves should be put into the cooking machine for two or three times.

If it is too dry, you can add a little warm water to fight together. 7.

All the mugwort leaves are crushed and poured into a large basin. 8. Prepare1000g glutinous rice flour and100g sugar. First, pour white sugar and half glutinous rice flour into the broken Artemisia argyi leaves and knead them evenly, then add the remaining glutinous rice flour and continue to knead until the Artemisia argyi leaves are not clear. There is no need to add water in the whole kneading process. 9.

Cover the kneaded dumplings with a wet towel and let them stand for ten minutes. 10.

Then knead the glutinous rice balls into small balls of similar size, flatten the balls, put a proper amount of stuffing in the balls, seal them, knead them into balls and put them on plant leaves. If the glutinous rice balls of Artemisia argyi stick to your hands when kneading noodles, you can touch a little vegetable oil on your hands, which will not only not stick to your hands, but also add luster to Baba. 1 1.

Put the kneaded mugwort Baba into a steamer filled with boiling water, steam for 15 minutes, turn off the fire, then let it stand for 5 minutes, and then open the lid to eat, and mugwort Baba is ready. 12. Steamed mugwort Baba smells fragrant and its color is green and attractive. However, the mugwort leaves that have just come out of the pot are steaming and still soft. If you eat it right away, it may stick to your teeth, and the filling sugar water inside is also easy to burn your mouth. So it's best to dry it for about ten minutes before eating. At this time, the wormwood leaves are soft and sweet, with a little Q-bomb feeling, which is very delicious. 13. We usually hang endless mugwort Baba on a sieve or an idle table, and we can eat cold and completely cooled mugwort Baba the next day. In fact, it also has a unique taste and strength. If the weather is hot or humid, put it on the fresh-keeping layer of the refrigerator. It should be no problem to keep the weather around Qingming for two or three days. Take it out when you want to eat it, remove the stuffing, and fry it in the oil pan until both sides are crisp (or fry it in the oil pan until it is crisp). Delicious and sweet! Finally, I'll teach you a way to eat mugwort all year round: blanch the picked mugwort leaves, cool them a little, squeeze out the water immediately, knead them into fist-sized balls, then naturally cool them until they are completely cool, then put them into fresh-keeping bags and store them in the strong frozen layer of the refrigerator. Whenever you want to make mugwort Baba, just take out one or two mugwort balls, thaw them and clean them, and then make mugwort Baba according to the above production process.

Simple, the main ingredients are mugwort leaves and glutinous rice flour. Let's talk about its efficacy before making the formula. Folium Artemisiae Argyi, also known as Folium Artemisiae Argyi, smells like the fragrance of Folium Artemisiae Argyi, and also has the effects of dispelling pathogenic factors and preventing plague. Eating them can increase the resistance to viruses and is a very good food.

The formula of mugwort Baba (1) is that 1.5kg of fresh mugwort seedlings are blanched in water, then washed with water and cooled overnight, and the mugwort leaves are taken out the next day, dried and chopped for later use.

(2) Boil 250g of sugar with150g of boiling water, then iron 500g of glutinous rice flour and 80g of cooked flour with boiling water, stir well, then add dried Folium Artemisiae Argyi and stir well, then add100g of salad oil and stir well.

Thirty grams of Kiko can be stuffed with bean paste or peanuts. Put the wrapped Folium Artemisiae Argyi into a steamer covered with grapefruit leaves or zongzi leaves and steam for 10 minutes.

I just made Ai Ciba two days ago, and I received this question today, which is so timely!

I come from Nanning. Of course, I went to pick mugwort leaves by Yongjiang River. There are two kinds of mugwort leaves, one is red stem, the other is green stem, and the red stem is fragrant. We call it Ai Xiang, and we like to make mugwort with it. Of course, green stalks can also be used.

Cleaning and drying the collected Folium Artemisiae Argyi, blanching, mashing with a soymilk machine, mixing with glutinous rice flour, kneading into balls, adding sugar, peanuts and sesame seeds, making into large dumplings, applying peanut oil to prevent sticking, then placing on banana leaves and steaming in a pot.

Chinese medicine says: Folium Artemisiae Argyi has the effects of eliminating dampness and detoxicating, dispelling cold and relieving pain, warming channels and stopping bleeding.

In the spring when flowers are in full bloom, mugwort and five-color glutinous rice are sacrifices and delicacies for grave sweeping, ancestor worship and outing. This is the Qingming of Guangxi people and the taste of spring in Zhuang village of Guangxi!

It's similar to that in Hunan. After picking Folium Artemisiae Argyi, wash it, soak it in glutinous rice, steam it in a pot, hammer it on a stone until it tastes good, and roll it into a round cake by hand.

There is a complete tutorial here: /i65 14870252847759880/

Can old mugwort make Baba?

Easy to do