Mugwort Sticky Rice

Name: Mugwort Sticky Rice
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1500g Glutinous rice; 250g Ai Ye; 500g Bacon (raw); 5 tablespoons Thirteen incense; 3 tablespoons salt

by Su Yan 226

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Every year on the spring equinox, it is a festival for the Miao people to make moxa glutinous rice. On this day, everyone will go to the mountain fields to find fresh moxa leaves to cook and eat. Wormwood has the effects of dehumidification, dispelling cold, hemostasis, anti-inflammatory, improving indigestion, relieving asthma, relieving cough, anti-fetus, anti-allergic, etc.

Ingredients

1500g Glutinous Rice
250g Ai Ye
500g Bacon (raw)
5 tablespoons Thirteen Incense
3 tablespoons Salt

Mugwort Sticky Rice

1. Pick fresh mugwort leaves and remove the hard stems

2. Chop, squeeze out the water forcefully halfway through, repeat several times, until no water can be squeezed out

3. Put oil in the pan, put the wormwood in it and fry it, and it smells very good. Take it out

4. Stir-fry the mugwort, take it out and set aside

5. The glutinous rice is soaked for eight hours in advance, so that it is easier to soften and cook faster

6. Wash the bacon and cut into small pieces for later use

7. Mix the fried wormwood, bacon, thirteen incense, and salt together. Steam in a pot on high heat for half an hour. (You can lick enough salt with your tongue)

Tips:
The mugwort must be chopped very finely, and the water should be squeezed dry\nThe amount of mugwort and bacon should be put according to your favorite\n