[the Most Earthy Rural Flavor] Farmhouse Traditional Pure Handwork-haozi Baba (characteristic Rice Cake)

Name: [the Most Earthy Rural Flavor] Farmhouse Traditional Pure Handwork-haozi Baba (characteristic Rice Cake)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Artemisia; Some Glutinous rice flour; Some Sugar

by Farming

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

In this era of tears for eating, what to eat healthily has become the livelihood topic that everyone is most concerned about in life. Therefore, the role and efficacy of wild vegetables are also talked about by people.

Haozi (Yinchen) is the most common wild vegetable in many villages in Hunan. Every year during the Qingming Festival, the women’s sister-in-laws of the farmhouse go to the ground to pick wormwood, and then go home to make wormwood cakes. There are many versions of the legend of Haozi Baba, all of which are the power of this wild vegetable. As a matter of fact, the pharmacological effects of haozi are indeed not small, so haozi baba is now a snack and is well received by everyone. It also adds a hometown plot to the Hunan wanderers who have lived in the field for a long time.

Many people think that Artemisia seeds are only picked in the Qingming season in spring. In fact, it is not the case that Artemisia annua does not die in winter, but spring is born of Chen roots, so the name is Chen or Yinchen. In summer, its seedlings become Artemisia, so it is also called Artemisia spp. The Chinese folks still have the habit of using rice noodles as yinchen cakes and dumplings. For vegetables, young seedlings must be picked, and the old medicinal use is Artemisia spp. Therefore, there is the saying "February Yinchen, May Artemisia". Therefore, Haozi can be picked in other seasons except for the snow and ice. "

Ingredients

[the Most Earthy Rural Flavor] Farmhouse Traditional Pure Handwork-haozi Baba (characteristic Rice Cake)

1. In our country, wormwood can be seen almost everywhere, but picking is by no means an easy task. Pinch off the tender tip of the wormwood with your hands, this is the key to the deliciousness of wormwood.

[the Most Earthy Rural Flavor] Farmhouse Traditional Pure Handwork-haozi Baba (characteristic Rice Cake) recipe

2. After the collected wormwood is washed with clean water, it needs to be blanched in boiling water to remove the bitterness and astringency of the wormwood, and then rinsed repeatedly with cold water. After rinsing the wormwood seeds and draining the water, chop them into pieces for later use.

3. Mix the chopped wormwood and glutinous rice flour in a ratio of 1:1, knead and knead, and knead the noodles until "three light". In the meantime, I like to eat sweet and add sugar, and I like salty and salt. The dosage is according to personal preference.

4. Put the kneaded dough into small balls and place them on the cleaned zong leaves. Put cold water into the pot and steam for about 15-25 minutes. Take the chopsticks into the dumpling and lift it up without sticking the chopsticks as a reference.

5. In this way, the fragrant glutinous wormwood cake can be eaten out of the pot! Personally, I feel that when it is slightly cooler than when it is just out of the pot, it is more vigorous, and the fragrant glutinous rice will not stick to the hand~

Tips:
1. When blanching wormwood seeds, the heat should be controlled. The time of cooking is not enough, and the bitterness cannot be removed; if it is cooked too rotten, the aroma will be lost, and the taste will not be good.

2. Kneading the noodles must be in place, this kind of baba is only fragrant and glutinous.

In this way, the wormwood baba made with purely hand-made traditional methods is absolutely agricultural!