Spring of Four Seasons Wellness Recipes: Mugwort Biscuits and Mugwort Sesame Tofu

Mugwort cookies

Ingredients: 200 grams of flour, 50 to 70 grams of blanched mugwort, 1 egg. Seasoning: 70 g cream, 50 to 70 g sugar, 1 tsp baking powder.

Directions:1. Add baking powder to the flour. ２． Blanch the mugwort leaves with boiling water and chop them.

３． Place the cream in a small basin, stir into a paste, add the eggs and mugwort leaves and stir well, pour in the flour and knead into a dough.

４． Roll out the dough on a board to a thickness of 2 cm, press into a mold and bake at 170 degrees Celsius for 15 minutes.

Mugwort sesame tofu

Ingredients: 50 g of mugwort. Seasoning: 13 small cups of sesame seeds, 1 small cup of starch, 4 cups of A water, 12 spoons of salt, 1 tablespoon of cooking wine.

Directions:1. Blanch the mugwort in boiling water and chop.

２． Starch add water, salt, cooking wine stir evenly, filter it with a drawer cloth, pour it into a pan to heat it to make it a paste, add sesame seeds and mugwort to stir evenly, pour into the lunch box, let it cool.

３． Cut into small pieces and pour in the sauce.

To pour the sauce: 1 cup of soup, 14 cups of soy sauce and 14 cups of cooking wine, and bring to a boil.