Willow bud flower roll
Overview
Artemisia annua, also known as Artemisia annua, Artemisia buds, Water Wormwood, Artemisia annua, etc., is a perennial herbaceous plant of the Asteraceae family, and its young stems and leaves are edible. Mainly distributed in the north and south of the Greater Khingan Mountains, it is cold and heat resistant and grows in riverbank wetlands, swamps, and under willow shrubs. Wild collection is usually carried out from May to June. After harvesting, it is blanched in water to remove the bitterness and can be fried, dipped in sauce or made into stuffing or soup. Nutritional value: Every 100 grams of fresh Artemisia annua contains 3.7 grams of protein, 0.7 grams of fat, 9 grams of carbohydrates, 2.1 grams of crude fiber, 4.4 mg of carotene, 0.3 mg of vitamin B2, 1.3 mg of niacin, and 23 mg of vitamin C. Each 100 grams of dry product contains 1960 mg of potassium, 950 mg of calcium, 260 mg of magnesium, 415 mg of phosphorus, 38 mg of sodium, 13.9 mg of iron, 11.9 mg of manganese, 2.6 mg of zinc, and 1.7 mg of copper. It has the effect of breaking blood, relieving blood stasis, lowering qi and unblocking collaterals. Note: People with chronic enteritis may cause severe diarrhea. Related legends: Legend has it that the Daur people living in the Nenjiang River Basin accidentally discovered that willow buds were edible during times of crisis, and relied on them to successfully survive the crisis. Willow bud is the Chinese name, and it is called Kumul in Daur. Therefore, today’s Daur families still have the habit of eating Kumul, both wild and artificially cultivated.
Tags
Ingredients
Steps
-
Close-up of willow buds ~ I knew its name before but couldn't recognize it. . .
-
Select and wash the willow buds. . .
-
Chop the willow sprouts. . .
-
Yeast and baking powder are each close to a mineral water bottle cap. . .
-
Mix baking powder and dough evenly. . .
-
Dissolve the yeast with warm water that is not hot and stir well. . .
-
While pouring the yeast water, use chopsticks to stir the flour into floc and knead it into a smooth dough. . .
-
Add water to the steamer and cook for 1 minute. Cover the dough with a damp cloth and place it on the steamer to rise. Cover the steamer. . .
-
In about 2 hours, the dough has doubled in size and has honeycombs, and is ready. . .
-
Knead the risen dough, cover it with plastic wrap and let it rise for 20 minutes. . .
-
Knead the dough that has risen twice and press it into a flat cake. . .
-
Roll into large pancakes. . .
-
Spread an even layer of chopped willow sprouts and a small amount of salt, and roll up. . .
-
Cut into several pieces. . .
-
Stack two pills together. . .
-
A pair of them is good. . .
-
Without twisting, you can use the simple and beautiful chopstick pressing method. . .
-
Place the prepared Hanaki in the steamer, cover the pot, and let it rest for about 20 minutes. . .
-
Hanamaki and steamed buns are obviously larger. . .
-
Bring to a boil over high heat, then medium heat for 15 to 20 minutes, turn off the heat, simmer for another 5 minutes, and open the lid. . .
-
Remove from the pan. . .
-
Posing. . .
-
Posing. . .
-
It looks pretty good!
-
This time it was delicious. . .
-
Beautiful pictures. . .
-
Beautiful pictures. . .
-
Beautiful pictures. . .
-
Beautiful pictures. . .
-
Beautiful pictures. . .
