How to make ai cake?

Love it. How? Let me tell you, taking my bus as an example:

To make mugwort leaves, you must first pick them out and wash them. Then use the sun-dried spare Huang Mu to burn it into ash, and make it into alkali-drenched ash water (of course, this kind of ash water alkali is not used everywhere! Buy edible alkali where there is no place. )

When boiling wormwood, pour in grey water (firewood alkali) and wormwood to cook. The function of grey water is to help wormwood boil easily, fix green (wormwood does not change color) and increase fragrance.

After boiling wormwood, pick it up and put it in a basin filled with cold water (preferably well water), rinse it clean and fish it into a green ball. Then smash it with a stone mortar and a wooden stick. Before mashing Ai Tuan, cut a little ginger foam and mash it into ginger paste, then add Ai Qing Tuan and mash it together. The purpose of adding ginger is to increase fragrance, and another reason is that both ginger and wormwood have the effect of warming tendons and warming the body!

Mashed Folium Artemisiae Argyi, pour it into a pot, then pour in rice paste (preferably indica rice, glutinous rice is too sticky) beaten by a machine or a stone mill and mix it with Folium Artemisiae Argyi to form a paste, and add firewood to the stove. Then turn it back and forth with a spatula and squeeze the wormwood until the rice paste and wormwood merge into a glutinous rice cake; You can cook Ai Ba when it is cooked. Of course, you can also eat it directly.

You can make a lot of fillings when you make Alba. I mainly have sauerkraut and bamboo shoots, dried radish and bamboo shoots, eggplant, peanuts and sugar, sesame and sugar. You can also make small cakes, round and long, without any ingredients. After all this is done, put it in a steamer and steam it in a pot for 20 minutes. Eat from the pot!

Ai Zanba can be eaten by pregnant women of all ages! It's good for your health as long as you don't eat too much. Every place has its own practices, so there is no need to be stereotyped. All right, that's it.

Folium Artemisiae Argyi, glutinous rice flour, sticky rice flour, stuffing

1. Boil boiling water in a large pot, add a little alkali, add washed wormwood, and do not add the lid. Keep the water slightly boiling on medium and small fire, gently turn the wormwood with chopsticks to heat it evenly and cook until the leaves turn green. Hold the stem of wormwood by hand until it is soft enough to pinch, then turn off the heat. Covering the pot when cooking will cause the boiled wormwood to turn yellow and the color is not bright. Alkali is added to remove the bitter taste in absinthe.

2. Take the wormwood out, squeeze it dry, and chop it until there is no stem, so that the taste will be very delicate when you eat it at last, and you won't eat a grass when you eat it.

3. Add glutinous rice flour and sugar, pour in freshly boiled water, stir with chopsticks while pouring, and knead into wormwood balls by hand after the temperature drops. Be sure to use very hot water to make glutinous rice flour sticky when heated, so that it can agglomerate when it is harmonious, and it is easier to operate when filling, and the shape and taste of the finished product are better. Don't add too much sugar before the dough is slightly sweet, because the filling is also sweet and the sugar is too greasy.

4. Take a small piece of good Folium Artemisiae Argyi, knead it into a small bowl, put it in the palm envelope, seal it, make it into a ball, then flatten it slightly, put some oil on the bottom, and put it on a grapefruit leaf, or put some oil on the palm before wrapping it. The extensibility of wormwood rice balls is not as good as that of dough, so they should be made by pressing, pressing and kneading, and cannot be kneaded in the palm of your hand, otherwise it will spread out and leak stuffing.

5. Put it into Okuda's integrated stove for steaming at 100 degree 10 minute. Note: Open the steamer 10 minutes in advance, and put it into the steamer after the temperature reaches 100 degrees.

It's that simple! ! The method is as follows

1: When you have time, pick fresh and clean edible wormwood on the hillside or by the ridge, or buy about a catty on the street. Wash it for later use, and wash it several times, because there are too many impurities and dirt.

2. Cut the washed wormwood finely, wash the pot and drain the water (about two bowls of water). After the water is boiled, put the cut wormwood directly into it, and boil the wormwood juice into emerald green to turn off the fire. Let it cool for later use.

3:

Stir-fry peanuts and mash them.

4:

Mash peanuts, add sugar or brown sugar 2 spoon and mix well.

5: About 2 kg of glutinous rice flour, pour warm wormwood and juice into glutinous rice flour and knead into a ball.

6: So it can be packed. Put water in the pot, steam it, and spread steaming cloth or lotus leaves (bamboo leaves, pumpkin leaves and banana leaves can be used) on the steaming grid of the rice cooker at home.

. Wrap it, steam it for about 20 minutes, and you can go out of the pot.

The taste is soft and waxy, with the fragrance of wormwood and peanuts, sweet but not greasy.

Wormwood can warm meridians, promote blood circulation and so on. It is good for ordinary people to eat occasionally, and pregnant women should not eat it.

You can pick mugwort leaves to make Ciba before and after Tomb-Sweeping Day. First, wash the returned mugwort leaves. Cook in a pot. When cooking, you can put some baking soda in it and cook it together, so that the wormwood leaves are easy to boil and can keep the wormwood leaves green. After cooking, you can soak it in clear water for a while. It is best to cook mugwort leaves in a soymilk machine or a cooking machine. Put that beaten folium Artemisiae Argyi into glutinous rice flour, and stir evenly to make dough. Then we prepare stuffing according to everyone's taste. Our family likes peanuts and sesame seeds. After the stuffing is wrapped, it can be steamed in the pot, and it will be cooked in about ten minutes.

Actually, there is a simpler way. The collected Folium Artemisiae Argyi was washed and chopped directly, and then mixed with glutinous rice flour to form dough. Just wrap it with stuffing. I just made this last week, and the fragrance of Artemisia argyi leaves is more fragrant than before. If you like a friend, don't try.