Mugwort

Mugwort

1. Wash the moxa leaves and start boiling water in a pot, then put the washed moxa in it and cook for 3 minutes, then pour in a little alkaline water.

2. The Ai I picked is relatively tender! Haha.

3. Boil the mugwort leaves to 70% rotten on a high fire. By the way, you need to put the lye, because the color of the lye is better (green) and put a little bit less.

4. It is cooked and picked up, dripped dry water, and beaten in a meat beater, or you can put the mugwort in a stable position and melt it a little with a hard object.

5. Beat the crushed mugwort leaves, pour it on a larger plate, add glutinous rice flour, sticky rice flour, if you want to eat softer, put a little less sticky rice flour, I bought it online (glutinous rice flour is more Q Yes, it is elastic. In addition, if you have a baby, you should pay more attention to putting a little more sticky rice flour because if the amount of glutinous rice flour is larger, it will stick to the throat.) For example, put half a catty of glutinous rice flour, 3 pairs of sticky rice flour.

6. This is the Ai Ye that I have beaten with a meat machine! Inside, white sugar has been added, (you don't need to add water to put white sugar directly, I personally don't like to put brown sugar...because the color of steamed moxa will not look good).

7. The sugar, mugwort, glutinous rice flour, and sticky rice flour are all muddy together. (If it is too dry during the kneading process, you can slowly add a little water).

8. Knead it erratic for 10-20 minutes.

9. To fry peanuts, just use the usual cooking pot and turn the heat to the seed. Then, without adding oil, put the peanuts in and fry, constantly stir fry (as much as you want). After frying the peanuts, put it in On the plate, turn off the heat while the pot is still hot. Put the sesame seeds in the pot and stir fry, then remove the skin of the peanuts, put them in a meat mixer and break them, mix the sesame seeds, and add some sugar (so that there will be no The bitter taste of fried sesame and peanuts!) Mix together! It's stuffing.

10. Due to conditions, I steamed it directly with an electric pressure cooker (according to the pressure holding time) for 20 minutes! If you use a steamer to steam, get the water to boil before putting it in for steaming! In this way, the steamed Aiguo will not be black! In addition, the taste will be better! (Because the moxa is boiled in alkaline water, it can be kept in the refrigerator for a day or two after steaming. If you make a lot of it, you can keep it fresh in the refrigerator!).

11. I made these in the school cafeteria before! (After the water is boiled, put it in steam).

12. These are also made in the school cafeteria, because they have been cooked too much, so they are wrapped in plastic wrap after they have cooled down (it does not need to be too tight) and they are used as gifts.