Chinese Food
Hunan Yiyang Artemisia seed Baba
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From snacks to childhood, my mother and I went to the river to pick Artemisia leaves. Then my mother made them for me. Now I can do it myself.
Cooking ingredients
Cooking Steps
Step1:In March, the leaves of Artemisia annua by the river are always gray and tender, so you can pick them down. In April, you can only pick the ones that are tender on the top. O(∩_ O ~. Don't pick it wrong.
Step2:Then boil the Wormwood Leaves in the water. Make sure the leaves are soft. It's better to eat.
Step3:The boiled Artemisia seed leaves should be washed twice with water, so as to remove the bitterness.
Step4:Grab the Artemisia seed leaves and wring the water as much as possible. Put them on the chopping board and start to chop. Chop and chop. Make them as delicate as possible.
Step5:Then put in the glutinous rice flour. First, slowly knead. Slowly add flour and glutinous rice flour. Until it can be kneaded into dough. Note here that the proportion of glutinous rice flour is more than flour. On the contrary, flour is more than glutinous rice flour. White granulated sugar is also put more and less according to their own taste.
Step6:This is my dough. Ha h
Step7:Take the dough and press it into a pie shape. Ah, you can ignore my shape. I can't bear to look straight at it.
Step8:Put oil in the pan and fry it on both sides. It's crispy and chewy outside. It's soft inside. Finally, sprinkle some water. Cover the pot and simmer for a while. You can start the pot.
Step9:I only fry as much as I eat alone. The dough will be kept in the fridge for the next time. If you can't finish the frying, it won't taste good next time. It's delicious and delicious. I'm a photographer.
Cooking tips:If you like to eat soft food, put more glutinous rice flour. If you have hard food, put more flour to make dishes, you have skills.
