Artemisia cake
Overview
Eating mugwort cake on March 3rd of the lunar calendar every year is a traditional folk custom in the area south of the Yangtze River. According to the saying passed down from our ancestors, March 3rd is the festival of all the souls of the dead. On this day, everyone in the family eats mugwort cakes to commemorate the deceased and to wish everyone health and longevity and protection from evil. Artemisia is a herbaceous plant with a common name: Artemisia wormwood. The leaves are green and the bottom of the leaves is slightly white with downy hairs. After spring, it grows in low hills and wild fields. After picking, it is mashed, soaked, juiced, and dried. Then it is mixed with glutinous rice flour and water, and bacon and other seasonings can also be added to make round cakes. It can be steamed in a steamer or soldered in a pan, and can be eaten hot or cold. This kind of mugwort cake has a slight green grass fragrance and is particularly sweet and delicious. It is indeed the most local food.
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Ingredients
Steps
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Prepare the raw materials. Artemisia is picked in advance in March every year, washed and frozen in the refrigerator
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Wash the prepared ingredients and cut into cubes
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Add lard, bacon and wormwood and stir-fry until fragrant
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Dish out and set aside, sprinkle with chopped green onion
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Pour in rice flour, warm water, and knead into a ball
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Preheat the electric baking pan and brush with oil
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Take a small section, roll it into a ball, and press it into a cake
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Place them on the electric baking pan in turn, select the type of cake, pie
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Fry until both sides are golden brown
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Fry, take out and put on a plate.
