mugwort steamed buns

Overview

Mugwort is a very good food that can regulate menstruation, prevent miscarriage, and dehumidify. In rural China, every family must make delicacies during Qingming Festival, such as Amy fruit. For beautiful mothers who don’t like to eat glutinous rice, you can try mugwort steamed buns. Today I will share with you how to make mugwort steamed buns.

Tags

• staple food
• pasta
• home cooking
• lunch
• dinner
• flour
• warm water
• white sugar
• yeast
• baking soda
• mugwort leaves

Ingredients

Steps

1. 1 When you buy mugwort leaves, remove the old leaves and roots and clean them.

   

2. 2 Boil water in a stainless steel steamer, add clean mugwort leaves, add some baking soda, cook for about 12 minutes to remove the bitterness, remove, put under cold water, rinse, wring out the water, and chop finely.

   

3. 3 Use a rolling pin to crush the mugwort leaves.

   

4. 4 Crush the mugwort leaves and set aside.

   

5. 5 500g flour.

   

6. 6 Split the yeast with warm water, add the yeast water and sugar to the flour, then add the mugwort leaves together, and start kneading into a smooth dough.

   

7. 7 Shape the steamed bun into a round shape, put it into the steamer, cover the pot, wait for the steamed bun to ferment naturally until it is 1.5-2 times in size, steam over high heat, bring the water to a boil, reduce the heat to medium for about 13 minutes, turn off the heat, and wait for another 5 minutes to open the lid.

   

8. 8 Delicious and fragrant moxa leaf steamed buns are ready.