Artemisia Papaba: Action to Save the Top 1 Dark Cuisine
Overview
I remember that my family made mugwort cakes a long time ago, but I always thought it was a no-brainer! OK! Eat! It is not made by wrapping it in rice dumpling leaves and steaming it, but by frying it directly, just like making pumpkin pie or sweet potato pie... This is not a delicacy in my memory at all. I even think that the smell of chrysanthemum is too strong and has always been repulsive! But last year I ate one brought by a colleague from western Hunan and I thought it was so delicious that I could explode it five hundred times on the spot! Eat it while it's hot, and the fragrance of rice dumpling leaves and chrysanthemum will hit your nostrils. Eat it cool, the glutinous rice is soft and chewy, and the fillings inside are even sweeter and more delicious. You have to grab an extra piece every time to satisfy your stomach! Later, I simply asked my colleagues to bring me a lot from home. The ultimate secret of being a foodie is to make your own food! But also innovative! So I vowed to my colleagues that I would improve it and make a different taste, change the filling to cheese, and when you take a bite, it will be stretchy like pizza, and I will bring it back to you to eat. I am super looking forward to it! Later, my colleagues kept asking where are your cheese-filled mugwort cakes? When can I eat it? Ask for rewards, ask for luck... Dear colleagues, if I don’t give you rewards, it means you are not in true love. When I took my first bite, what the hell is this? Not soft and waxy at all! When I took my second bite of cheese, I said I wanted it to be as smooth as pizza? If I go, will it still be bitter? Maybe it’s because I don’t recognize chrysanthemum as an ingredient in my memory? Then give it to your friends to eat, and then under my majesty, they ate the top 1 of my dark cuisine rankings with distorted expressions. This year, I decided not to improve, not to innovate, not to give up! Do the three no's, stay on the right path, carefully implement the methods in the recipe, keep trying, and make this dark cuisine's TOP 1 dish a gourmet ranking!
Tags
Ingredients
Steps
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Glutinous rice flour, chrysanthemum, peanuts, walnuts, black sesame seeds, lard, white sugar
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Wring out the water, put the glutinous rice flour and sugar into a large basin and knead while adding water. Knead into a dough and let it rest for ten minutes. Crush peanuts and walnuts, add black sesame seeds, sugar, and lard and mix well.
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After removing the old stems and leaves of Chrysanthemum chrysanthemum, wash it with clean water and beat it into a mud. Then put it in the water and rub it vigorously. After the water turns green, change the water and rub it. Rub it several times until the water becomes clear.
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Apply some oil on your palms, take a small piece of dough and flatten it, then put the filling in the dough and wrap it up. Then wrap it with rice dumpling leaves. Put it in a steamer and steam it over high heat.
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Complete
