Mushrooms, water chestnuts, sausage stuffed with mugwort
Overview
Qingtuan generally tastes sweet, which is not friendly to people who control sugar at all, so today I’m going to get a salty flavor! Usually I use fresh mugwort, which seems to be more time-consuming and labor-intensive. Today I switched to mugwort powder and it tastes pretty good! The key is to be simple, hassle-free and easy to operate. 😂
Tags
Ingredients
Steps
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Cut the sausage into small cubes and set aside.
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Wash and peel carrots and water chestnuts, cut into small cubes and set aside.
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Remove stems from fresh mushrooms, wash, cut into small cubes and set aside.
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Next, make the stuffing: heat the oil in a pan, stir-fry the diced sausage until the oil is fragrant, then add the diced fresh mushrooms and stir-fry until the mushrooms are fragrant.
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Then add diced carrots and water chestnuts, stir-fry evenly, then add an appropriate amount of oyster sauce to taste, stir-fry well and set aside.
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Take 12 grams of mugwort powder, add 350 grams of water, and stir evenly.
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Take 300 grams of glutinous rice flour and 200 grams of sticky rice flour and mix evenly, then pour the boiled mugwort powder water into it, stir it into a fluffy shape with chopsticks, and knead it into a smooth dough. (During the kneading process, add or reduce water appropriately according to the dryness and wetness of the flour)
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Take a small ball of flour, knead it into a small bowl shape, put the fried filling in the middle, then fold it in half and pinch out a lace along the edge.
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After all the moxa sticks are wrapped, put them in a steamer, boil the water and steam over high heat for 8-10 minutes, then turn off the heat and simmer for another two minutes.
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Finished product pictures
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The taste is salty, fragrant and soft, really good!
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If it's troublesome to make moxa sticks, you can also roll them into round buns and make them into green balls!
