#Spring Food Wild Vegetable Fragrance# Qingming Artemisia Cake

Taste: Sweet; Technique: Fried; Time: Several hours; Difficulty: Ordinary.

#Spring Food Wild Vegetable Fragrance# Qingming Artemisia Cake Cooking Steps

Wash the fresh Artemisia leaves.

Boil about 200ml of water in a pot, add 10g of baking soda, and blanch the Artemisia leaves in the pot.

Crush the blanched Artemisia and the water in the pot in a blender, filter out the juice, or use it without filtering.

If you want to make meat floss salted egg yolk Qingtuan, you can steam the egg yolk and crush it, add meat floss, and mix with a suitable amount of vegetable oil to form pigeon egg-sized filling balls. Wrap them in glutinous rice dough.

Add glutinous rice flour to a bowl. If there is rice flour, add one-tenth of the rice flour. First, boil 100ml of Artemisia juice and pour it into the glutinous rice flour. Stir with chopsticks, and then add cold Artemisia juice little by little. Knead the glutinous rice flour into a dough.

Knead the glutinous rice flour into a dough.

Make the dough into cakes in batches.

If you want to make Qingtuan, you can also put red bean paste, salted egg yolk, and meat floss filling into the dough to make round balls.

Put the raw cakes in an electric cake pan, cover the lid, and cook for two to three minutes until the cakes change color and are cooked.

Cool after cooking to prevent the cakes from sticking together.

You can also add a little oil to the pan when frying to prevent sticking. Do not fry for too long, otherwise the glutinous rice cakes will be difficult to shape.