A Delicious and Healthy Qingming Delicacy---wormwood Cake

Name: A Delicious and Healthy Qingming Delicacy---wormwood Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Fresh Mugwort; 90g Water mill rice noodles; 60g Sticky rice; 38g starch; 140g Homemade peanut filling; 30g American almond flour; 10g Overview oil; 10g Cooked glutinous rice flour; 120g water

by Dongying Xiaoyingzi

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Today, my friends and I went outing to pick wild vegetables. The purpose is to dig some shepherd’s purse, but this year’s drought and not cold, there has been no decent snow since winter, so the shepherd’s purse in the earth is full of flowers. Drought and lack of water shepherd's purse does not grow long, it is small and small, and I haven't dug much in one afternoon. But this outing didn't come in vain. I accidentally discovered that there were a lot of fluffy tender leaves of mugwort that had just emerged. This unexpected harvest was really happy. It's about to be clear, picking some and making a wormwood cake is also considered suitable.
Wormwood, also known as fragrant wormwood, wormwood, and wormwood, is bitter, pungent and warm in nature and enters the spleen, liver and kidney channels. It can dispel cold and dehumidify, warm the menstruation and stop bleeding. It is suitable for bleeding and abdominal pain due to deficiency and cold, and has obvious curative effect on women with deficiency and cold menstruation, abdominal pain, and metrorrhagia. It is a good gynecological medicine.
Wormwood can be combined with glutinous rice flour to make glutinous rice cakes. It can also be used in recipes such as "Moxa leaf tea", "Moxa leaf soup", and "Moxa leaf porridge" to enhance the body's resistance to diseases. "

Ingredients

A Delicious and Healthy Qingming Delicacy---wormwood Cake

1. Picking the roots of mugwort leaves and washing

A Delicious and Healthy Qingming Delicacy---wormwood Cake recipe

2. Let it boil in a pot of water for about half a minute, remove it and let it cool in cold water.

3. Put the hot mugwort leaves into the cooking mechanism and add about 40 grams of water to make a puree.

4. Put water in the pot to boil, put the orange powder in, and turn it into a flocculent

5. Put all the powders together and stir evenly and put on the wormwood juice

6. Jaw into a smooth dough and wake up for 20 minutes

7. Fry the peanuts in the pan, let cool and peel. Put sugar in the grinding cup of the food processor in batches and grind it into powder.

8. Put the beaten peanut filling and almond flour in a container and put olive oil

9. Put the cake powder (cooked glutinous rice flour) and mix evenly.

10. Divide the awake dough into 35 grams each, and divide the filling into 20 grams each.

11. Take a dough and knead it into a nest shape with water, put a peanut filling, use the tiger's mouth to move it up, close the mouth tightly, and round it.

12. Dip the skin of the wrapped gnocchi with olive oil to prevent it from drying out.

13. Boil water in a pot, put zong leaves on a bamboo basket, and put dumplings on it.

14. Steam on high heat for 9 minutes until cooked.

Tips:
The addition of water depends on the hardness of the dough. You can reserve 10 grams of water in advance. It should be because the wormwood has been blanched and contains water. There is a difference between dry water and dry water by hand. Generally speaking, the softness and hardness of the dough and dumpling-making noodles are about the same. As for the filling, it's more casual, you can put whatever you like.