Hello readers and friends, thank you for reading the food article I shared, the experience and sharing with you, today I want to share with you the content is: "one to get wet, two to disperse cold, three to eliminate inflammation, spring meets don't be soft, seasonality is strong, women should eat often"
Spring is the season to eat wild vegetables, don't look at wild vegetables, their nutritional value cannot be underestimated. For example, camelin, mugwort, etc., are rich in nutrients. The Qingming Festival is coming soon, and mugwort at this time is the freshest and tenderest.
Mugwort has a unique aroma that can be used to make traditional pastries, and its young shoots and seedlings can also be used as vegetables and vegetables for human consumption. The whole herb can be used in medicine, and has the effects of warm menstruation, dehumidification, cold dispersion, hemostasis, asthma, cough, anti-inflammatory, anti-allergic and so on. It has been recorded in successive Materia Medica, such as the "Compendium of Materia Medica" and "Shennong Materia Medica", which are recorded as "essential medicines to stop bleeding".
Due to the special medicinal value of mugwort, it is especially good for women and middle-aged and elderly people, so it is especially suitable for these two types of people. How do you eat mugwort? You can make the traditional food of the Qingming Festival, Qingtuan, which is soft and sweet to eat.
In addition, there are many delicious recipes, and today I will share with you 3 simple recipes. Before and after Qingming, mugwort is the most tender, don't miss the best tasting period, make it for your family.
There are many ways to eat tender mugwort leaves. Every time we come to Qingming, we will use it to make Qingtuan. In addition, you can also use wormwood to make rice dumplings, or use it to cook soup and drink, each of which is very delicious! Below, I would like to share with you 3 ways to do wormwood! Around the Qingming Festival, it is the best time to eat wormwood, don't miss it!
1. Aixiang Qingming fruit
Prepare 400 grams of sticky rice flour, 100 grams of glutinous rice flour, 200 grams of wormwood, 50 grams of wheat starch, 300 grams of red beans, 200 grams of red dates, sugar, lard, warm water.
1. Soak the red beans in water overnight in advance, put them in a pressure cooker, add water and cook for 20 minutes, and then fish them out for later use. Wash the red dates, cut them in half, remove the jujube cores, also put them in a pot and add water to cook for 20 minutes, and beat them into jujube paste with a wall breaker after boiling.
2. Put some lard in a frying pan, pour in boiled red beans and jujube paste, add an appropriate amount of white sugar, turn on low heat and stir-fry constantly, fry dry the water, and turn off the heat after becoming delicate and smooth.
3. Wash the wormwood, boil a pot of boiling water, put in the wormwood and cook for 1 minute, take it out after changing color, squeeze the water and put it into the wall breaker, add warm water and beat into wormwood juice.
4. Sift the sticky rice flour, glutinous rice flour and wheat starch with a sieve, put it into a basin, pour in wormwood juice, and form a smooth dough, not sticky to your hands. Divide the dough into small potions of the same size, roll into balls and use your thumb to dig a nest in the middle.
5. Put in a spoonful of red bean and jujube puree, wrap it like rice balls, knead it and put it into the round cake mold, press out the shape, brush a layer of oil on the surface, put it in the steamer and steam for 10 minutes over high heat.
Second, mugwort tea eggs
Prepare wormwood, eggs, fragrant leaves, star anise, cinnamon, cumin, peppercorns, rock sugar, salt, light soy sauce, dark soy sauce, black tea, water.
1. Put the eggs in clean water, scrub them by hand, and soak them in water for 5 minutes. Add water to a pot, put in the washed eggs, boil on high heat, simmer for 5 minutes, turn off the heat and soak in cold water.
2. Put fragrant leaves, star anise, cinnamon, cumin and peppercorns into a bowl, add water and soak for 10 minutes, wash off the dust and drain. Wash wormwood and set aside. Use a spoon to crack the egg shell, it is best to knock it evenly, the pattern is better.
3. Put the cleaned spices into the pot, add an appropriate amount of water, add salt, rock sugar, light soy sauce, dark soy sauce, put wormwood and cracked eggs after boiling over high heat, cover and continue to cook for 5 minutes, turn off the heat and soak overnight.
3. Steamed mugwort
Prepare wormwood, flour, salt, cooking oil, green onion, garlic, light soy sauce, balsamic vinegar, sesame oil.
1. Choose fresh wormwood clean, remove yellow leaves, dead leaves and old roots, rinse 2 times with clean water, drain the water in a draining basket, and chop into small florets with a knife, without crushing too much. Put wormwood in a pot, add an appropriate amount of salt, five-spice powder and cooking oil and stir well.
2. Put in an appropriate amount of flour, stir well by hand, so that each mugwort leaf is coated with a thin layer of flour. Shake it with your hands to shake off excess flour. Spread a damp cloth in the steamer, put flour-coated mugwort leaves, and steam for 10 minutes on water.
3: Mince the garlic cloves and chives and put them in a bowl for later use. Heat oil in a pot, pour the hot oil into a bowl to bring out the aroma, add salt, light soy sauce, balsamic vinegar, chili oil, stir the sesame oil well, pour it on the steamed mugwort leaves and mix evenly.
This dish is a treasure all over the body, but it is a pity that many people use grass to disperse the cold, relieve cough and inflammation, and eat it in April. Welcome to leave a message to discuss, if you think the article is useful to you, please give me likes, comments, forwards, follow, let more people see, let everyone learn together, thank you for your support to me, we will see you next time!