Wash the fresh sage, boil a large pot of water, and when the water boils, put 5 grams of edible soda, blanch the sage and immediately put it into cold water, and then squeeze out the water. Put alkali is on the one hand can remove the astringent flavor of the grass, on the other hand can maintain the bright green sage, blanching immediately after the cold water is also to maintain the bright green sage.

After blanching, add cold water to the blanched sage, pulverize it with a food processor, then squeeze out the water and set it aside. Because I used steamed glutinous rice to make it, its own water, so to squeeze the water dry.

The green artemisia water should not be wasted, and I also used it to make artemisia poha with glutinous rice flour.