Artemisia argyi is a kind of food in spring, and Bazin is everyone's favorite. Here's how to do it.

The weekend is coming again. In the fields of rural Zhuzhou, you will see many people bow their heads to pick mugwort leaves.

What are they doing picking mugwort leaves? Of course, it is to make a special food in the southern countryside-Ai Ye Zanba. This is the favorite food of southern women. Folium Artemisiae Argyi Bazin tastes soft and smooth, and has the effects of warming meridians to stop bleeding, preventing miscarriage and dispelling cold. Nowadays, young people only eat mugwort leaves, but can't make mugwort leaves. Here's how to do it. Hurry up and collect!

First, prepare materials.

Fresh mugwort leaves, glutinous rice flour, sticky rice flour, brown sugar, peanuts and zongzi leaves (used to hold mugwort leaves) are needed.

Second, wash the mugwort leaves and cook them in a pot until they are cooked thoroughly. Take it out and soak it in cold water for several times to remove bitterness.

3. Take out Folium Artemisiae Argyi and chop it with a knife or crush it with a juicer.

4. Mix glutinous rice flour and sticky rice flour at a ratio of 7:3, add chopped Folium Artemisiae Argyi, stir well together, and knead into dough.

Fifth, make stuffing.

Stir-fry peanuts, chop and strip, and mix well with brown sugar.

6. Divide the dough into small pieces, then knead it into a flat shape, let go and squeeze out a nest in your heart, like a bowl, put the stuffing in and wrap it tightly. Remember: wrap it tightly without gaps, otherwise the sugar will flow out when steaming.

7. Hold the rice cake with zongzi leaves and put it in a steamer. Pay attention to leave some space, otherwise it will be difficult to take it out. Steam 15 minutes, turn off the fire, wait for a few minutes, then open the lid and take it out to eat.

It makes your mouth water, doesn't it? What are you waiting for? Pick mugwort leaves quickly and start making them! Come to me if you want mugwort! Ha ha!