mugwort pancakes
Overview
Everyone is familiar with mugwort, and it has many benefits. When making it, wash the young mugwort leaves with unique fragrance collected from the mountains, boil them in hot water, rub them to remove the bitterness, add flour or glutinous rice flour, add an appropriate amount of water, and knead them vigorously with your hands to make round cakes. In spring, you can dig out a few spring bamboo shoots. Add pork, garlic, etc., fry into a semi-cooked filling, wrap it with mugwort rice crackers, and make dumplings. After steaming, it tastes very good, and a strong fragrance comes out. The taste is smooth and tender but not greasy, soft and tough at the same time. It is a snack that the local Hakka people like very much. Today I made vegetarian cakes with mugwort leaves. There is no filling in them. They are moderately soft and hard. They are elegant and fragrant. They are also very good to take with you during spring outings. You might as well give them a try.
Tags
Ingredients
Steps
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Pick fresh green mugwort leaves
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Wash the mugwort leaves, add a small amount of water and beat into a paste
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Add a small spoonful of salt to the flour, pour in the spinach juice, and knead together to form a dough of moderate hardness. After rising for 20 minutes, roll it into a thin pancake
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Pour a spoonful of oil into the pan, add the dough and fry over low heat
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When one side is golden brown, flip over and fry the other side
