[steamed Artemisia Alba](zheng bai hao )

[steamed Artemisia Alba]

Introduction:

"These two days are the season of Artemisia selengensis. My mother said: Artemisia selengensis in March, Artemisia selengensis in April. If you want to eat this, it's only half a month. When Qingming Festival is coming, you'll pull it up on dad's mountain, buy some more, and steam some. Shaanxi people call it "Maifan", which can make celery, spinach, shepherd's purse, gouxu and other seasonal vegetables have not been posted in the log for a long time. When you see this mother saying that you want to steam a little, think that Artemisia Alba has only one season a year, you must not miss it and eat it This is very effective for health preservation. First, let's introduce Artemisia sphaerocephala: the whole herb of Artemisia sphaerocephala, a Compositae plant. It is mainly used for swelling, heat, cough, sore throat, damp heat, jaundice, dysentery, gonorrhea, rheumatic arthralgia, hematemesis, hemoptysis, traumatic bleeding, scabies and sores. It is said to be a good product for clearing liver and improving eyesight

Production steps:

Step 1: This is white wormwood. I don't know if you've seen it

Step 2: make sure you wash it. It's very difficult to wash

Step 3: chopped, not too broken, and probably into a small inch section

Step 4: add flour in batches

Step 5: knead evenly with hands until the flour and white wormwood are evenly connected

Step 6: steam for 30 minutes, if less, 20 minutes

Step 7: mash garlic

Step 8: after steaming, shake with chopsticks

Step 9: heat the oil in the pot, mix a kilo of vegetables with flour, then add about 70g of oil, and then add more than ten Chinese prickly ash

Step 10: pour hot water on the steamed dishes

Step 11: mix with mashed garlic and salt

Materials required:

Artemisia selengensis: moderate amount

Flour: right amount

Garlic: right amount

Spicy oil: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Note: Tips: 1, white wormwood is more difficult to clean, pay attention to clean. 2, mix flour not too much, can hang not scattered. 3, the final oil splash is essential, if you don't like it, you can also eat cold, but oil splash is delicious

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Zheng Bai Hao