1. look at this season's mugwort is very tender and tender, pick it over, do out of the cake is not bitter and fragrant mouth and mouth aftertaste

2. a handful of salt in the clear water, fresh mugwort soak for half an hour, cleaned, fished out and drained, the pot of boiling half a pot of water, water boiled and poured a spoonful of baking soda, put the baking soda is in order to remove astringent taste of bitterness, then can make the mugwort in the process of blanching bright green color without yellowing. Quickly turn the pot of mugwort, and then fish out into cool water to rinse and wring dry.

3. Chop finely with a knife and put into the cooker to make a green sauce.

4. Soak the glutinous rice for 4 hours, then take it out, mix it with the sauce and steam it in a pot, then pound it with a rolling pin, if you have a pounding mortar, it's more convenient. (There is also a simple approach, but the cake is not this original incense: glutinous rice flour and sticky rice flour 10:3 mix and then pour into the green sauce mix, this time you need to slowly add the right amount of water, can be kneaded into a moderately soft and hard dough do not add the dough should also be on the pot to be steamed)

5. At this time, the dough is to be sticky, in the workbench sprinkled with pine pollen, soybean meal, the dough rolled on a little bit, not sticky. Not sticky hands, and then use a cotton thread, cut the dough, about 50 grams of a, wrapped into the filling, you can also be original, the model sprinkled with pine pollen, pressed into a cake shape, I use a moon cake mold, there are also specialized in making green cake green cake mold.

6. pan oil can also not be smeared, frying hot can be eaten, you can also eat steamed, you can also microwave ding, the unique scent of wormwood is unparalleled, the spring bestowed a food.