During the Qingming Festival, the mugwort leaves are fragrant, and the fillings are varied but the green color remains unchanged

Author: Fluent

It’s spring, let’s go out for a walk! Last week, I went to Suzhou, a city next door, with beautiful scenery and delicious food. During the trip, I met a local Suzhou taxi driver. When the driver saw that we were here for a spring outing, he immediately started talking: "The green dumplings are so delicious these days!"

Qingtuan was originally a delicacy around the Qingming Festival, but now it has become a delicacy throughout the spring. Many friends say, "Spring is incomplete without Qingtuan," so many friends make Qingtuan themselves or buy some to try in the spring. The driver also said, "There are so many varieties of Qingtuan now!" Every year around the Qingming Festival, Qingtuan stores also introduce various wonderful flavors, such as pickled fish flavor, snail noodle flavor, cream cheese flavor, pickled pork flavor...

However, no matter how trendy the flavors are, many people just eat them for novelty. The classics that can survive the taste war are still red bean paste, dried tofu with watercress, pickled mustard greens and bamboo shoots, and egg yolk and pork floss. But compared to the fillings, I think the "essence" of Qingtuan is mainly in the skin! For a delicious Qingtuan, the skin must be evenly thick, soft, elastic, and not sticky, and it should not become hard when it is cooled. The most important thing is to be "green", which is the essence of Qingtuan!

In addition to the most common mugwort, the "green" in Qingtuan can also be replaced by Artemisia selengensis, ramie leaves, grass heads (southern alfalfa), and wheatgrass, which are suitable for those who don't like the taste of mugwort but want to eat Qingtuan. However, most of these are herbal plants, and there is still some wild vegetable smell. They need to be blanched in water, added with an appropriate amount of baking soda, and then squeezed into juice before use.

In fact, in addition to Qingtuan, all parts of the country have their own "green" snacks during the Qingming Festival - Qingbaba, Qingming dumplings, Qingming glutinous rice cakes, all of which are delicious and full of the flavor of spring! In this issue of micro-diet therapy, we will not make complicated Qingtuan, but make some simple mugwort cakes together~

Materials

50g mugwort, 150g glutinous rice flour, appropriate amount of sugar, 50g japonica rice flour (you can add it if you don’t like sticky food)

Method

● Wash the mugwort with clean water

● Boil water in a pot, add some salt or baking soda, and blanch the mugwort leaves to remove the bitterness

● Take out the mugwort and cool it down with cold water

●Crush the mugwort in a food processor or chop it into small pieces

●Put the beaten mugwort paste into a large bowl and add the prepared glutinous rice flour

● If you don’t want it to be too soft and sticky, add some glutinous rice flour

●Add appropriate amount of sugar and white sesame seeds and mix well

● Knead repeatedly until it becomes sticky

●Add oil to the pan

● Heat it up and fry until both sides are golden brown.