The season to eat wormwood is here!! That's what spring tastes like! The skin is thin and filling, soft and sweet, and the bite full of grassy fragrance seems to embrace the whole spring. No one should refuse this mouthful

The season to eat wormwood is here!! That's what spring tastes like!

The skin is thin and filling, soft and sweet, and the bite full of grassy fragrance seems to embrace the whole spring.

There should be no one who will refuse this mouthful of sticky chatter

🍋Material:

300g wormwood, peanuts, white sesame seeds, sugar, glutinous seeds

500g rice noodles, red bean paste

🍋 Filling:

1⃣ Fried peanuts: no need to put oil, dry pan directly fried, probably

Fry for half an hour or so, stir-frying constantly until the peanut skin

If it starts to burst, you can turn off the heat and let it cool, and put the peanuts after cooling

Rub off your clothes

2⃣ Stir-fry sesame seeds: no need to put oil, dry pan directly copy, stir-fry 5

minutes or so, keep stir-frying

3⃣ Peanuts and sesame seeds are broken by a wall breaker, don't break too much,

It is more delicious if it is grainy, peanuts and sesame white sugar ratio 1:1:1 oh, stir well and set aside

🍋 Wormwood dough:

1⃣ Wash the wormwood and set aside, blanch the water for two minutes, put in the juicer, put three spoons of white sugar to melt, beat finely, pour the mugwort puree into a large basin, add 500 grams of glutinous rice flour, stir until there is no dry powder, and knead into a smooth dough

2⃣ Divide into about 45 grams of a small agent, pinch the small agent into a thin filling, put as much as you like, remember to grease the steaming tray, otherwise it will stick to the bottom (with zongzi leaves or banana leaves can also be cushioned) and finally round and flattened,

3⃣ Rub the bean paste into a small ball of about 20 grams, and then wrap it in

4⃣ Steam for about 15 minutes and you can get out of the pot