Sichuan snack - mugwort steamed bun

Overview

Every spring, I have to make and eat mugwort steamed buns. They are rich in flavor, simple to make, and can clear away heat and reduce internal heat. It is worth recommending.

Tags

• staple food
• home cooking
• brown sugar
• cooked peanut kernels
• glutinous rice flour
• rapeseed oil
• mugwort

Ingredients

Steps

1. 1 Pick fresh mugwort (mugwort).

   

2. 2 Clean well, no need to dry.

   

3. 3 Chop the mugwort into pieces, you can use a food processor to crush it directly.

   

4. 4 Chop mugwort.

   

5. 5 Brown sugar peanut filling, the peanuts are fried.

   

6. 6 Stir the mugwort and glutinous rice flour evenly, in any proportion. If you like the mugwort taste stronger, you can add more!

   

7. 7 Water should be added little by little.

   

8. 8 Knead the dough.

   

9. 9 Wake up for 15 minutes after forming the dough.

   

10. 10 Don’t put too much in the stuffing, as too much sugar will break it when fried.

    

11. 11 Add rapeseed oil to the pot and bring to a boil, then fry the buns.

    

12. 12 Fry both sides until crispy.

    

13. 13 The fragrant mugwort steamed buns are ready!