Ai 糍----no Ai, No Spring
1.
Pluck the old stems of the wormwood and wash them.
2.
Put the water in the pot and boil, put the wormwood in it and cook for three or two minutes, and it will be done when it is cooked. It takes a little longer to cook it to remove part of the bitterness of the wormwood.
3.
Take it out and let it dry, because it is not easy to dissipate heat when piled up, and the wormwood will turn yellow and not green if the heat is not released in time.
4.
Chop the wormwood or smash it into fluff with a machine. Then put it on the plate for making noodles and set aside. I chop and chop after chopped up, I am too lazy to use a blender, because I am too lazy to wash 😂 and I learned from snacks like this.
5.
Stir-fry the peanuts slowly over low heat, fry them until fragrant, let them air out, because there is still some residual temperature, if you don’t let them air out, they will be over-fried. I am accustomed to putting peanut fillings. If I didn't make the fillings like red bean paste, I still feel that the spring is not complete after eating. The taste is difficult to remove from childhood and cannot be surpassed. You can also use the oven to bake it, but I tried it once, and I gave it up because it felt better than fried.
6.
After the peanuts are cool, rub off the coat and mark them to the thickness you like. Use a blender or pound/mash. Then add the brown sugar and mix well (this is before the sugar is added, the sugared one forgot to take it)
7.
Add the glutinous rice flour to the plate with the wormwood powder, mix it with chopsticks (it doesn’t matter if it’s uneven), add freshly boiled water, it’s best to pull it into a nest in the middle, I estimate the amount of water to add, first add a little less , Not enough to add more. After adding boiling water, use chopsticks to stir. You can use your hands directly, but it's hot and sticky, so use chopsticks. It seems that most of the flour is a little clumpy, and when there is not much loose flour left, you can start to knead it. Knead the dough like you usually do, but be careful to burn it.
8.
Knead it into a dough with a smooth surface that looks very united. Rice noodles are not the same as flour. You don’t need to pursue any three-lighting. The dough becomes a dough and the surface and the inside are uniform and there are no dry powder lumps. The hands will definitely stick, but the qualified rice flour dough should be basically not sticky after kneading and washing your hands.
9.
Let's start each package with supernatural powers. I grew accustomed to grabbing a ball of noodles with my hands, pressing the palms of my hands and turning them evenly, and then squeezed them together into a nest shape.
10.
Add the fillings. How to close the mouth is different, the glutinous rice flour is very good, because it is boiled water and powder, most of it is cooked and it is very sticky. I collect it like a bun. Is it okay to collect like mooncakes? Probably not, because the filling is not in a ball. I can't take pictures of my technique alone.
11.
Pack them one by one, and put them wherever you want. I put some dry powder on the bottom of the plate, and I plan to put it in the refrigerator after packaging, because I can't eat a few at a time. In the freezer, when I want to eat it, just take it out and steam it.
12.
Put it in a pot and steam it. The sign of judging whether it is cooked is to open the lid and see one by one bulging, and then the moment you open the lid, it starts to collapse again. Pad oil paper pad steamer cloth pad leaves as you like.
13.
Let's eat. Take a bite and leave the wind and rain outside the window, I am beautiful since spring.
14.
If you can’t eat it for a while, wrap it in plastic wrap while it’s warm, otherwise the skin will be a bit dry and not moist if it stays cold for a long time. Besides, when the bag is packed and eaten, it is not dirty when holding it.
Tips:
1. You can prepare more wormwood. After boiling it, put it in the refrigerator and freeze it. When you want to eat it, take it out and thaw it, so that you can eat wormwood in the season when there is no wormwood.
2. Two-cooking method can also be used when making noodles. That is, first put a little water (either hot or cold), and two or three dough balls, as long as the dough does not disperse, then put these dough balls in a pot of boiling water and cook them, and put them after they are cooked. Mix it with dry powder, so that the finished dough will be softer, and the made moxa skin will be more elastic when eaten. As for all cold water, I have not tried it. I guess it can form a dough, but it is not easy to pack because it is not sticky and it is easy to crack.
3. Everything makes perfect.
