Artemisia Mantou

Artemisia Mantou

1. There are many types of Artemisia, some with bitter taste, and some with more intense aroma. You can choose according to your own preferences. I like this Artemisia anemone, which has a strong aroma and tastes no bitterness. This kind of Artemisia is better to know. Turn the leaves over. Look up, the bottom of the blade is white. Pick off the tender tips of the wormwood. Many people don’t know how long the pinch is. Try it with your hands. You can eat anything that can be easily pinched.

2. Artemisia has a strong fragrance and will not grow insects, so it is not necessary to soak it in water after harvesting. It is directly washed and then placed in a boiling water pot and blanched until it becomes soft.

3. The hot wormwood is quickly picked out with chopsticks, put in a lot of cold water and soaked to cool down, so that the temperature of the leaves is quickly reduced, so that the leaves will not be yellowed. This is the first step to keep the leaves green. The wormwood can be stored in water for about two days, so if you don’t make it right away, just put it in the water and leave it alone. I usually process the leaves at night and soak them in water and wait for the next morning. For breakfast.

4. Next, we can use the leaves to make food. '

The cold wormwood, wring out the water, put it on the cutting board and cut it slightly. If you have picked a lot at a time, wring them out and put them in a fresh-keeping bag, put them in the refrigerator and freeze them for a long time, so they can be eaten after spring. To the wormwood! My house freezes a lot every spring, and it’s no problem to eat it for a year!

5. Pour the wormwood section into the cooking machine, add appropriate amount of water, and beat into a fine vegetable puree. Beat for a little longer, the more delicate the better.

The amount of water is related to the concentration of the puree. The higher the concentration, the greener the color of the bun. So don’t add too much water, as long as it can drive the machine to work. It is better to use a wall breaker than a juice machine. The wall machine adds less water, and the final mud is thicker.

Add 1-2 grams of baking soda to the mashed vegetables and mix well. The baking soda can fix the color and make the vegetable juice change color after being steamed! All kinds of vegetable juices can be used! Everyone must collect this simple and practical tip. It's definitely useful to cook food for children.

6. Put flour, sugar, and yeast in a basin, add wormwood puree. The amount of puree should be added slowly according to your own situation, because the water content of the puree is not constant, and even one person cannot be the same every time. Thick, so this amount is for reference only.

7. Use chopsticks to mix the noodles into a flocculent shape, and then knead it into a delicate dough with your hands. Slowly add the puree of wormwood. The dough that is kneaded is as soft as your ears. If you don’t know the state, you can knead yourself. Feel it in your ears. When I first learned how to make pasta, I did that. Haha, I basically won’t fail.

8. Put the kneaded dough in a warm place, cover it with plastic wrap and ferment to twice its size, pinch a hole with your hands, and the hole will not collapse and will not shrink. If it shrinks, it means fermentation is not in place. Cover with plastic wrap and continue. For fermentation, if the temperature is low, it can be fermented in a warm water pot. If you have an oven, you can use the fermentation function in an oven. Generally, it takes about 30 minutes if the temperature is right.

9. The fermented dough is taken out and cut with a spatula into similar size ingredients. I weigh each of them 50 grams and weigh them out with a kitchen scale. The steamed buns made in this way are about the same size and more beautiful.

10. Knead each small agent repeatedly. Knead each one about 40 times. Push out the dough with the root of your palm and take it back with your fingers. This is the way we usually rub clothes. Repeat this step. , Until the dough is kneaded until it is smooth, delicate and not sticky, the dough is ready. After this step, the steamed buns will have a particularly smooth surface, and the internal tissue will be fluffy and soft. They are definitely more delicious than the bought ones. Kneading is the key! Be sure not to be lazy, just as losing weight.

11. Look, the surface of the kneaded steamed buns is so beautiful. Put them one by one in a steamer filled with greased paper, leaving half a distance between each steamed bun. Cover the lid and heat the water until it is warm. Proof for about 20 minutes.

12. In about 20 minutes, the steamed buns were fermented, and they were about 1.5 times larger than they were just put into the pot. When they were weighed with their hands, the steamed buns became light and fluttering.

Use the warm water in the pot for fermentation. The temperature and moisture are particularly suitable. The steamed buns are in a particularly good state and time-saving, especially when the temperature is low. This method is very good. In the south, the temperature is relatively low in winter. You can’t make steamed buns. Meimei always uses this method in winter. The steamed buns are especially delicious.

13. Bring the water to a boil and steam for another 15 minutes. After simmering for about two minutes, the steamed buns will be out of the pot. The buns with baking soda are very bright in color and won't change color even if they are simmered for two minutes!

Tips:

Take a look at it. The internal organization is perfect. It tastes better than bread when you tear it apart. My kids can eat three of them in one go! The faint scent of wormwood is particularly attractive, which makes people unable to stop eating it!

Grasp the good spring time, make a wormwood steamed bun for your family to try!