Ai Ye Ba Ba

Ai Ye Ba Ba

1. Ai Ye chooses to wash.

2. Do not pinch off the thick stems and roots; if the noodles are steamed, do not need to pinch them off.

3. Take a little edible alkali, dissolve it with warm water, and set aside.

4. Put the water on the wok and bring it to a boil, and pour the melted alkaline water into it.

5. Then put in the rinsed wormwood.

6. Boil for about three minutes until it becomes soft.

7. Take out the wormwood, rinse it several times with cold water, and dry it.

8. Put the wormwood and glutinous rice flour into the pot. Knead into a smooth dough.

9. Dough kneaded with glutinous rice flour and moxa.

10. Cover with a wet towel and let it sit for about 30 minutes.

11. Divide the awake glutinous rice dough into evenly-sized agents, squeeze it, and wrap it with red bean paste.

12. Put the wrapped baba in a basket and steam it on high heat for 15 minutes.

13. Finished product.

Tips:

1. The hard stems and roots of wormwood should be cut off, otherwise it will affect the taste.
2. When blanching the water, twist it with your hands to soften it.
3. The blanched moxa should be rinsed several times with cold water to remove the alkali smell.