Artemisium
By VicentaLakin
In this age of tears to eat, what is healthy to eat is the subject of the greatest concern in life. As a result, the role and efficacy of veggies have been greatly appreciated. Artemisian (in Chen) is one of the most common wild vegetables in many villages in Hunan. Every year, women's sisters-in-law of farmers come to the ground to collect artemisinin and go home to make it. As for the legend of artemisinin, there are many versions, all of which are the effects of the trachea that save the world. In fact, the pharmacological effects of artemisinin are not small, so it is now a popular snack. In addition, the Hunan tourists, who have also lived outside the country for a long time, have added a number of home stories. Many people think that artemisinin is picked only at the dawn of spring, but it is not. In the winter, it is due to the roots of the spring. By summer, the seedlings become artemisinins, which is also known as artesin. Chinese folk still have the habit of using rice powder as rice cake and packs. In-cooked food, with seedlings, the old medicine is Ying-sung. So there's the phrase "February, May, May." So it's hard to find an artichoke except in the snow and ice
Recipe Recommendations
- Artemisia appropriate amount
- glutinous rice flour appropriate amount
- white sugar appropriate amount
- sweetening
- steamed
- several hours
- simple
Steps for Artemisium
1
In our countryside, artemisinin is almost everywhere, but picking is never easy. It's the key to an artery。
2
When the recovered artemisinin is washed with water, the bitter smell of the artemisinin needs to be scalded with boiling water before it is washed repeatedly with cold water. After washing clean artemisinins dry, they are cut to last。
3
Combining the cut-off artemisinin with the millet powder by 1:1 and evening it together, pushes the face to the “three light”. In the meantime, you like sweet sugar, you like salted salt, and you use it as you like。
4
Scattered noodles in small groups, placed on clean leaves, cold water into the pot and steamed for about 15-25 minutes. Reference is made to chopsticks that are not sticky after they are inserted into the guillotine。
5
SO, THE FRAGRANCES OF THE FRAGRANCE WILL BE IN THE POT! PERSONALLY, WHEN IT'S COLDER THAN WHEN IT'S FIRST OUT, IT'S NOT STICKYArtemisium Make Tips
1. When blanching mugwort, it is essential to control the heat. If undercooked, the bitterness cannot be removed; if overcooked, the fragrance is lost and the texture suffers.
2. The dough must be kneaded thoroughly to ensure the cakes are aromatic, glutinous, and springy.
Thus, mugwort cakes made using purely traditional handcrafted methods are absolutely bursting with rustic flavor