Fragrant mugwort cake
Overview
I have always wanted to make mugwort cakes this year, but I have never met a vendor selling mugwort. You can’t buy it in the Dongdong wet market, only the ghost vendors sell it. But I was lucky a few days ago. I went downstairs to go to work at the company, but unexpectedly met a vendor selling mugwort. This is a once-in-a-lifetime opportunity. I couldn’t miss the opportunity, so I bought two handfuls for 1.5 yuan each, but it was difficult to bring these things to the company. I was thinking about where to put them, so I went to a familiar lady who sells tofu in the nearby market and temporarily stored them. I would take them home when I came back from get off work in the afternoon. The mugwort cakes made this time are rich and varied, including those filled with wild rice, bacon and radish, peanuts, sesame and coconut, some fried, and some steamed.
Tags
Ingredients
Steps
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Pick out the young leaves of mugwort
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Boil the water, add some salt and add mugwort
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Drain the water, because the water from the mugwort will have a bitter taste, so add a little water after draining, and stir with a mixer
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Pour into the mixture of glutinous rice flour and sticky rice flour
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Knead into a ball
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Prepare salty stuffing and cut into cubes
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Cut into cubes
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Stir-fry diced bacon in hot oil until fragrant
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Add all the ingredients in order and fry until cooked
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Prepare sweet filling
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Mix well
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Wrapped with savory filling
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Heat the pan, add oil, flatten the mugwort cakes, and fry them until cooked. When frying, add some water and fry over low heat until the water dries up.
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It will be cooked when the water dries
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Make some more to steam
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This is a sweet filling, pressed out with a pie mold
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Steam for 20 minutes
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It’s ready to be cooked
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It’s ready to be served. I really enjoyed the meal this time.
