A very wild pie -- willow wormwood bud pie(shi fen ye xing de xian bing liu hao ya xiao xian bing )

A very wild pie -- willow wormwood bud pie

Introduction:

"Last night, my mother bought a lot of Artemisia selengensis buds, my favorite. If I don't buy them, it will be out of season. My favorite game is stir fried, dipped in sauce, and made stuffing ~ ~ ~ and so on. My mother blanched them. I don't want to make dumplings so troublesome that I would bake pies. It's also delicious. Artemisia selengensis buds are perennial herbs of Compositae family. They are mainly distributed in the north and south of Daxinganling Mountains. They are resistant to cold and heat, and grow in Riverside wetlands Artemisia selengensis, also known as Artemisia selengensis, Artemisia sphaerocephala, Artemisia sphaerocephala, etc., is a perennial herb of Compositae with edible young stems and leaves. Field collection is usually carried out from May to June. After harvest, blanch with water, remove the bitter taste, and then stir fry, dip in sauce or make stuffing or soup. Its tender stems and leaves are edible, bitter, pungent and wet in nature. It has the curative effect of invigorating the spleen, removing fire, detoxifying and anti-inflammatory, breaking blood stasis, descending Qi and dredging collaterals. It can also lower blood pressure, lower blood lipid, nourish the liver and stomach, clear away heat and toxin, eliminate inflammation, and grow hair. It is commonly used in the treatment of infectious hepatitis, hypertension, cancer and other diseases. Artemisia selengensis has the function of detoxification. It can be boiled with puffer to eliminate the poison of puffer. Note: chronic enteritis can cause severe diarrhea

Production steps:

Step 1: blanch the Artemisia selengensis bud with hot water to remove the bitter taste and chop it.

Step 2: minced meat, beat in 2 eggs, put some ginger (because the minced meat is my own, so ginger and minced meat are chopped together).

Step 3: pour in some olive oil.

Step 4: seasoning with salt, chicken essence, soy sauce and five spice powder according to your taste, and stir clockwise.

Step 5: make a soft dough with warm water about 60 degrees. Wake up for half an hour.

Step 6: make a pie.

Step 7: put it into the pot and cook it.

Materials required:

Artemisia selengensis bud: appropriate amount

Pork stuffing: right amount

Flour: right amount

Eggs: right amount

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Five spice powder: appropriate amount

Olive oil: right amount

Note: * Artemisia selengensis bud has a special flavor, so do not use too heavy spices for stuffing, so as not to destroy the flavor of Artemisia selengensis bud. *It's better to use olive oil and other odorless oils.

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shi Fen Ye Xing De Xian Bing Liu Hao Ya Xiao Xian Bing