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It is rare for people who return home to leave behind the worries of living in a foreign land. The clean air of their hometown washes away their fatigue, so they are naturally willing to follow the people in the house to pick mugwort. The place where I picked mugwort was in the field where I ran and jumped as a child. I chatted with people in the house about daily chores, and kept pulling out the heart of the mugwort leaves with my hands. Time passed by inadvertently, and a basket of mugwort leaves was quickly picked.
Rinse the harvested mugwort leaves with water, put them into a hot water pot with rice ash water, and boil them until they can be crushed with your fingers. Rice ash water contains alkali, which can keep the cooked mugwort leaves green. Nowadays, most people use edible alkali instead of rice ash water, which naturally lacks the fragrance of straw.
The cooked mugwort leaves are fresh and green, the pot is filled with hot steam, and the air is instantly filled with a faint fragrance of mugwort leaves, slightly bitter, but refreshing.
After filtering out the mugwort velvet with gauze, chop it on a cutting board and add glutinous rice flour. Glutinous rice flour is made from home-grown glutinous rice, soaked and ground into rice slurry, then wrapped in pure white cotton cloth, hung until semi-dry, and then kneaded into a dough with mugwort velvet. Nowadays, glutinous rice flour is sold everywhere , convenient and affordable.
As for whether to add sugar or salt when kneading the dough, and whether to make it into balls or cakes, it is up to everyone's preference. After it is done, steam it in a steamer, and the moxa leaf cake is ready to eat.
The freshly baked mugwort cake is the best, with a crystal clear appearance and emerald green color. After taking a bite, the fragrance is fragrant, warm and elastic to the teeth. After several aftertaste, it is swallowed into the stomach. After a long time, the aftertaste is still endless and the mouthfeel is fragrant.
Moxa leaf daddy, also known as mugwort daddy, is a traditional snack that is usually eaten during Qingming Festival and Cold Food Festival. Because the leaves of fragrant mugwort resemble mugwort leaves that ward off evil spirits, and are also called mugwort, it may be called mugwort daddy in some places. Artemisia is small and its smell is actually much lighter than mugwort leaves.
One of the Qingming cold foods is mugwort cake, which is dark green in appearance and filled with sweet bean paste or crushed peanuts. Some are also made with chopped vegetable leaves to make a salty one. You can smell it in your mouth. A scent of mugwort leaves. Eating it can dispel wind and exorcise evil spirits. In Daye area, wormwood is used to make rice cake, also called wormwood cake.
The most important thing in making mugwort cakes is the filling. The most commonly used filling by the Yao people is brown sugar and peanut filling. Crush the fried peanuts with a stone mortar, add brown sugar, and mix into the filling; at the same time, add mugwort leaves Mix it with glutinous rice flour to make a green dough, press it with your hands to make grooves, put the brown sugar peanut filling into it, wrap it into an oval shape, apply authentic local tea oil, wrap it with bamboo leaves, and then steam it in a pot .
The moxa leaf daddy just came out of the pot, steaming hot, the fragrance of moxa fills the room, the soft and waxy daddy, take a bite, your mouth will be full of sweetness.