Mugwort steamed buns

Overview

In spring, everything comes back to life and all kinds of plants come alive. This season is also a good time to harvest wild vegetables. After a winter of gathering momentum, the young wild vegetable seedlings that have just sprouted are fresh and delicious, and have high nutritional value. So recently I often ask my husband to accompany me to dig wild vegetables. Today we dug up mugwort seedlings again, which are wormwood that has the same source of medicine and food. This is a wild vegetable that nourishes the liver and reduces inflammation. It is best to eat it in spring to nourish the liver.

Tags

• staple food
• home cooking
• steamed bun hanamaki
• flour
• millet noodles
• wormwood
• yeast powder

Ingredients

Steps

1. 1 Pick and wash the wormwood seedlings collected

   

2. 2 Blanch in boiling water for 1 minute,

   

3. 3 Remove and add appropriate amount of water and use a food processor to blend into a paste. Add yeast powder to the batter and mix well

   

4. 4 Add flour and millet noodles

   

5. 5 Knead into a smooth dough,

   

6. 6 Keep warm and ferment until doubled in size.

   

7. 7 Exhaust agent,

   

8. 8 Divide each dough into two equal parts, roll into long strips, fold one strip in half over the other,

   

9. 9 Then cross and fold the other strip in half

   

10. 10 Repeat this twisting process, and finally pinch the ends together

    

11. 11 Form into balls. After everything is done, cover with a cloth and let it rest for 20 minutes

    

12. 12 After the water boils, steam over high heat for 25 minutes

    

13. 13 The steamed buns made with this combination of ingredients nourish the liver and stomach