[the most rustic rural flavor] farmhouse traditional handmade Artemisia seed Baba (special New Year cake)-You Are Foodie

By Macy
12

[the most rustic rural flavor] farmhouse traditional handmade Artemisia seed Baba (special New Year cake)

In this era of tears running for food, what to eat healthily has become the most concerned livelihood topic in life. Therefore, the function and efficacy of wild vegetables have been talked about by people.Artemisia annua (Artemisia scoparia) is one of the most common wild vegetables in many villages of Hunan Province. Every year during the Qingming Festival, the women's sister-in-law of the farm will go to the ground to pick Artemisia annua, and then go home to make Artemisia annua Baba. There are many versions of the legend of Artemisia seed Baba, which is nothing more than the efficacy of Artemisia seed, a wild vegetable, to save the world. In fact, the pharmacological effect of Artemisia annua is indeed not small. Therefore, Artemisia annua Baba, as a snack nowadays, is deeply loved by everyone. It also adds a more hometown plot to the Hunan wanderers who have lived outside for a long time.Many people think that Artemisia annua is picked only during the Qingming Festival in spring. In fact, it is not. Artemisia annua does not die in winter, but spring is born because of its roots, so it is named because of Chen or Yinchen. In summer, its seedlings become Artemisia annua, so it is also called Artemisia annua. Chinese folk still have the habit of using rice flour as wormwood cake and dumpling. When Artemisia capillaris is used as a vegetable, young seedlings should be collected. The old medicinal herb is Artemisia capillaris. Therefore, there is a saying that "Artemisia capillaris in February and Artemisia capillaris in May". Therefore, Artemisia annua is hard to find except in ice and snow weather. It is picked in other seasons!

Main Ingredients

glutinous rice flour A moderate amount of
Artemisia seed appropriate amount

Auxiliary Ingredients

White sugar appropriate amount

1. master the heat when blanching Artemisia seeds. If the cooking time is not enough, the bitter taste cannot be removed; The cooking is too bad, the flavor is lost, and the taste is not good.2. the dough must be kneaded in place, so that the cake can be fragrant and glutinous.In this way, the Artemisia seed Baba made by pure manual traditional methods is absolutely agricultural!

Step 1 . In our countryside, Artemisia is almost everywhere, but picking it is not easy. Pinch the tender tip of the Artemisia annua by hand, which is the key to the taste of the Artemisia annua Baba.

Step 2 . After the collected artemisia seeds are washed with clean water, they need to be blanched with boiling water to remove their bitter taste, and then rinsed repeatedly with cold water. Drain the rinsed artemisia seeds and chop them into fine pieces.

Step 3 . Mix the chopped wormwood and glutinous rice flour in a 1:1 ratio, knead them evenly, and mix them with flour until they are "three lights". In the meantime, I like to eat sweet sugar and salty salt, and the dosage is determined by my own preference.

Step 4 . Roll the dough into a small ball and place it on the cleaned leaves. Put cold water in the pot and steam over high heat for 15-25 minutes. The reference is that the chopsticks do not stick to the dumplings when they are inserted and lifted.

Step 5 . In this way, the fragrant and glutinous wormwood baba can be served! Personally, when it's a little cold, it's more powerful than when it's just out of the pot. The fragrant glutinous rice doesn't stick to your hands~

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!