MugwortAlso known as fragrant mugwort, cudweed, mugwort, yellow grass, medicinal grass, etc. It has a slightly bitter taste and contains rich vitamins andproteinminerals and other nutritional components.It has the effects of warming the meridians, anti-inflammatory, calming, stoppingbleeding, dispelling cold, and anti-allergy.In addition to its nutritional and medicinal value, mugwort is also favored by people as a food.

MugwortGreen paste

IngredientsPreparation

Mugwort,Sticky rice flour,peanuts, whitesesame, sesame,lard,sugar.Method

1. Wash and remove the stems of the mugwort leaves, leaving only the tender leaves. Blanch in boiling water for a short time, then drain and dry.

2. Chop the blanched mugwort into small pieces and add a small amount of water. Blend into a paste in a food processor.

3. Knead together the sticky rice flour, mugwort paste, and a small amount of sugar until a dough is formed. Roll into uniform long strips.

4. Cut the dough into equal small pieces and shape them into circles. Fill with the prepared filling and seal the edges to form the raw dough.5. Place the mugwort balls onbanana leaves, dip in a little water, and sprinkle with friedblack sesame

.

6. Place the mugwort balls insteamer, and steam for 15 minutes after the steam is generated, then it can be eaten.Mugwort and sticky rice cakeIngredients

Mugwort, sticky rice flour, baking soda, peanuts, black sesame, cooking oil.Method1. Wash the mugwort with clean water and blanch in boiling water for a short time, then drain and mash into a paste.

2. Mix the sticky rice flour andrice flour, add mugwort paste and a small amount of water, and knead into a dough.

3. Mix black sesame powder and chopped peanuts with a small amount of cooking oil and stir evenly to make the filling.

4. Cut the sticky rice dough into small pieces and fill with the filling. Press into cake molds.

5. Wash a few fresh mugwort leaves and place them in the steaming rack. Place the finished cake dough in.

6. After the water boils, put it in the steaming rack. Steam for 5 minutes over high heat until the sticky rice cake is cooked through.

Mugwort cupCakeIngredients

Mugwort powder,

butter

, sugar,

eggs

,lemon

juice,

low-glutenflour, baking powder, salt,milk, whipped cream,colored candies.Method1. Preheat the oven to 180 degrees. Take the butter out of the refrigerator and let it come to room temperature. Cut the butter and sugar into a paste.2. Beat the butter and sugar mixture until fluffy and white. Add the eggs one at a time, beating after each addition until fully absorbed.3. Addlemon juice, and stir in the mugwort powder. Sift in the flour, baking powder, and salt. Add milk and mix until smooth.4. Pour the batter into muffin cups, filling them about 7-8.5. Place the muffin cups in the center of the oven.

6. Set the oven to high and low heat, 180 degrees, for about 25 minutes. When the surface is golden brown and a toothpick inserted into the center comes out clean, it is done.

1,OvenPreheat to 180 degrees. Take butter out of the refrigerator and let it come to room temperature. Cut butter and sugar into small pieces and mix.

2|Whip with an electric mixer until the butter is light and fluffy. Gradually add the eggs, one at a time, mixing until fully incorporated.

3| Add the eggs one at a time, mixing until fully incorporated.

4| AddLemon juiceand mix well. Sift together flour, baking powder, and salt, and add to the butter mixture. Then add milk and mix until a smooth batter forms.

5| Evenly spread the batter in muffin cups, filling them about 7-8cm full;Place the muffin cups in the center of the oven.

6| Adjust the oven to top and bottom heat, 180 degrees, for about 25 minutes, or until the top is golden brown. Insert a wooden skewer into the center of the cakes; it should come out clean when the batter is set.