Aiye Baba advertising words

People who return home rarely forget the troubles of living in a foreign land. The air in their hometown is clean and tired, so they are naturally willing to follow the people in the house to collect wormwood. The place to pick Ai is the land I jumped over when I was a child. I was talking to the people in the room, and I pulled down my moxa leaf heart. Time passed inadvertently, and baskets of mugwort leaves were quickly picked.

Rinse the collected Folium Artemisiae Argyi with water, put it in a hot pot with rice ash water, and scald it until it can be crushed with your fingers. Rice ash water contains alkali, which can keep the scalded Artemisia argyi leaves green. Nowadays, people mostly use edible alkali instead of rice ash water, which naturally lacks the fragrance of straw.

The scalded folium Artemisiae Argyi is bright green, the heat in the pot is dense, and the air is filled with faint fragrance of folium Artemisiae Argyi, which is slightly bitter but refreshing.

After filtering out moxa with gauze, chop it on a chopping board and add glutinous rice flour. Glutinous rice flour is made of glutinous rice grown by ourselves, soaked, ground into rice slurry with a mill, wrapped in pure white cotton cloth, hung semi-dry, and kneaded into dough with moxa. Now glutinous rice flour is sold everywhere, which is convenient and affordable.

As for adding sugar or salt when kneading dough, making meatballs or cakes depends on everyone's preferences. After cooking, put it in a steamer to steam, and the mugwort leaves can be eaten.

Artemisia argyi leaves fresh out of the pot are the best, with crystal clear appearance and green jade. Take a bite, the fragrance is fragrant, the teeth are moist and elastic, and after several aftertaste, it is swallowed into the stomach. After a long time, it is still memorable, leaving a fragrance in your mouth.

Artemisia argyi Baba, also known as Artemisia argyi Baba, is a traditional snack, which is usually eaten at Tomb-Sweeping Day Cold Food Festival. Because mugwort leaves are very similar to mugwort leaves, also called mugwort leaves, there may be a place called mugwort Baba. Artemisia argyi is very small, and its smell is actually much lighter than Artemisia argyi.

There is a cold food in Qingming, that is, mugwort Baba. The appearance is dark green, and the stuffing inside is either sweet glutinous rice cake made of bean paste or broken flowers, or pickled with broken vegetable leaves. You can smell the fragrance of mugwort leaves at the entrance. Eating it can dispel wind and evil spirits. In Daye area, wormwood is used to make rice chaff, also called wormwood chaff.

Filling is the most important thing in making mugwort Baba. The most commonly used thing in Yao's family is brown sugar and peanut stuffing. Stir-fried peanuts are mashed with a stone mortar and mixed with brown sugar to make stuffing. At the same time, make a green dough with mugwort leaves and glutinous rice flour, press out the groove by hand, add brown sugar and peanut stuffing, wrap it in an oval shape, apply authentic local tea oil, wrap it in bamboo leaves, and steam it in a pot.

Just out of the pot, mugwort Baba, steaming, Ai Xiang full room, soft glutinous Baba, full of sweetness.