Wormwood is the most tender every year after spring to before May, and wormwood has a characteristic, that is, where was picked last year, continue to go to this place this year, it will not disappoint, green and welcome you.
My grandmother taught me how to pick wormwood, which is to break it at the root, and don't break it, so as to ensure that the root wormwood is tender, and don't uproot it.
Mugwort has an astringent taste, should be blanched before use, the practice is, boil a pot of boiling water, put in wormwood blanching for 5 seconds, take out and put it into clean water to soak, blanching for too long, then the fragrance of mugwort is greatly reduced.
Wormwood omelette. Drain the processed wormwood and chop it into pieces; Beat the eggs into a bowl, add salt, sugar, pepper and cooking wine, beat in one direction, add chopped wormwood and mix well.
Heat the pan and pour oil, pour in the egg mixture and spread it out, fry until the bottom is solidified, and the top is still a little raw, turn the egg cake over, and fry for another 1-2 minutes.
Mugwort eggs. Spring in the south is often gloomy and gloomy weather, and wormwood naturally has a dehumidifying effect, using wormwood to boil eggs, satiety and drive away cold, killing two birds with one stone.
The method is also simple, wash the wormwood (without blanching) and the eggs, put them in the pot together, boil over low heat, boil for 5 minutes, scoop up the eggs with a spoon, knock them into the cracked shell (similar to tea eggs), and then put them back in the pot and cook for 10 minutes, turn off the fire and stand for 2 hours, soak overnight if you are not in a hurry to eat, and then boil when you eat the next day.
Wormwood whole wheat bread.
Ingredients: 40 grams of high-gluten flour, 210 grams of whole wheat flour, 3 yeast5 grams, 5 grams of sugar, 5 grams of salt, 60 grams of eggs, 120 grams of wormwood juice, 18 grams of corn oil, and a toast box.
Method: Wormwood juice method: Chop the processed wormwood, put it into the machine to puree, pour it into gauze and filter out the juice.
Place all ingredients in a blender, sift the powder and blend for 10 minutes. After mixing, take out the dough and drop it on the greased panel a dozen times, so that it is easier to get out of the film.
Put the kneaded dough in a basin, cover it with plastic wrap or plastic food bag, seal it tightly, and put it in a relatively warm place to rise.
The dough rises until it is twice as large, takes it out and vents, divides it into three portions, rolls round, covers with plastic wrap and rises for 15 minutes. Roll out the proofed dough into an oval sheet, gently roll it up from the bottom to the top, and continue to proofing for 15 minutes. Roll it out again and roll it up gently, being careful not to roll it too solidly, roll it for two and a half turns.
Put the dough in a toast box and put it in an oven at 35 degrees Celsius, while putting a bowl of hot water at about 80 degrees Celsius in the oven to form a mist and ferment it for a second time.
Ferment until ** is full, take out the toast box, and preheat the oven at 170 degrees for 10 minutes. After the preheating is completed, the temperature is adjusted back to 140 degrees above and below the heat. (The temperature of the oven is different, according to the temper of your own oven).
My house oven is 140 degrees for 55 minutes. After fifteen minutes of baking, be sure to observe how the bread is colored, and cover it with tin foil to prevent the surface from baking.
Youth League (mugwort).
Ingredients: about 100 grams of mugwort leaves blanched into a ball, 450 grams of glutinous rice flour, 150 grams of sticky rice flour, 1 gram of baking soda (blanched mugwort leaves) + 2 grams of kneading glutinous rice flour), 50 grams of peanuts, 50 grams of sesame seeds, 30 grams of white sugar (filling) + 40 grams (glutinous rice dough, 50 grams of brown sugar, appropriate amount of lard (for filling).
Method: Put the peanuts in the oven and bake them at 180 degrees for 10 minutes, peel them, or they can not be peeled.
Put the sesame seeds in the oven, bake at 180 degrees for 5 minutes, because everyone's oven is different, observe the appropriate color and add another 2 minutes, and add time if it is not enough. Bake and break it, just break it until it smells fragrant. Peanuts, sesame seeds, 30 grams of white sugar, 50 grams of brown sugar, lard, mix and stir evenly to form a filling.
Add 400 ml of cold water to wormwood, add 40 grams of white sugar, puree it with a wall breaker, add 2 grams of baking soda, and stir well. The baking soda is put here to keep the color bright green when it is steamed, and it will turn dark if it is not put out.
Add glutinous rice flour, sticky rice flour and mugwort juice and mix well, knead into a smooth dough, and then rub long strips of kneading.
Roll the agent in a circle, hold it in both hands, turn the two thumbs in a circle on the top, and hold the other fingers underneath, turn out the dimple, scoop in the filling, fold and pinch the seal, and rub it back into a circle.
Steam in a pot with cold water, after 5 minutes on high heat, turn to medium-low heat and steam for 5 minutes, turn off the heat and simmer for 3 minutes.
Cook the whole color and water: After the Qingtuan is steamed, immediately open the lid and brush a layer of lard, shovel it out while it is hot, and seal it with a small fresh-keeping bag one by one to prevent it from becoming hard. In order to get a better taste, you can shovel the oiled Qingtuan to the pan, fry it over medium-low heat, and gently pat the Qingtuan with a spatula while frying.