Main Ingredients:
Ai Cao (Artemisia argyi): appropriate amount.
Auxiliary Ingredients:
Glutinous Rice Flour: 500g; Sticky Rice Flour: 100g; Fresh Zizania latifolia: appropriate amount; Sesame: appropriate amount; Salted Pork: appropriate amount; Pickled Radish: appropriate amount; Chinese Five Spice: appropriate amount; Peanuts: appropriate amount; Coconut Flakes: appropriate amount.
Seasonings:
Salt: appropriate amount; MSG: appropriate amount; Granulated Sugar: appropriate amount; Salad Oil: appropriate amount.
Taste: Other; Cooking Method: Steaming; Time: Half an Hour; Difficulty: Simple.
Steps to Make Qing Xiang Ai Cao Bing
Pluck the tender leaves of Ai Cao
Boil water, add some salt, and blanch the Ai Cao
Drain the water, because the water from blanching the Ai Cao will have a bitter taste, so drain the water and add a little clear water, then use a blender to blend
Pour the mixture of glutinous rice flour and sticky rice flour into the blended Ai Cao
Knead into a dough
Prepare the salty filling, cut into small cubes
Cut into small cubes
Stir-fry the salted pork cubes in hot oil until fragrant
Add all the ingredients in order and stir-fry until cooked
Prepare the sweet filling
Mix and stir evenly
Wrap the salty filling
Heat oil in a pan, flatten the Ai Cao Bing, fry until cooked, add some water and fry over low heat, it will be cooked when the water dries up
It’s cooked when the water dries up
Make some more and steam them
This is the sweet filling, pressed with a cake mold
Steam for 20 minutes
It’s ready to serve
It’s really satisfying to eat
