Mugwort Rice Cakes

Name: Mugwort Rice Cakes
Ingredients: 300g Rice flour; 200g Glutinous rice flour; as needed Mugwort; a handful Pickled mustard greens; a piece Pork; 4 slices Dried tofu; as needed Spring bamboo shoots; a small handful Chinese onion; A few Dried chili peppers; 20 grams Lard

Taste a bite of spring.

Varies

Medium

0 favorites

Story

Savor the fresh flavor of spring with every bite of this traditional delicacy.

Ingredients

Rice flour 300g

Glutinous rice flour 200g

Mugwort as needed

Pickled mustard greens a handful

Pork a piece

Dried tofu 4 slices

Spring bamboo shoots as needed

Chinese onion a small handful

Dried chili peppers A few

Lard 20 grams

Instructions

Step 1

Wash the fresh mugwort clean.

Step 2

Pour an appropriate amount of water into a pot and bring to a boil, then add an appropriate amount of baking soda.

Step 3

Blanch the mugwort briefly, remove once softened, and rinse with cold water.

Step 4

Place the blanched mugwort into a blender, add a small amount of water, and blend into a puree.

Step 5

Add the puree into the flour.

Step 6

Knead into a dough, then add 20g of lard and continue kneading until well combined.

Step 7

Divide into small portions and steam.

Step 8

Cut a piece of pork leg meat into cubes; stir-fry the fatty parts first to render the oil.

Step 9

Add lean meat cubes and stir-fry until they change color.

Step 10

Add appropriate amounts of light soy sauce, salt, oyster sauce, and cooking wine; mix evenly.

Step 11

Add dried tofu, Chinese onion, and dried chili peppers; stir-fry.

Step 12

After the flavors are absorbed, add pickled mustard greens and blanched spring bamboo shoot cubes.

Step 13

Season to taste, then add Chinese onion leaves after turning off the heat.

Step 14

The steamed mugwort dough is relatively dark in color; let it cool slightly before removing it.

Step 15

Knead into a ball.

Step 16

Roll into a strip.

Step 17

Cut an appropriate amount of dough pieces and roll them into round discs.

Step 18

Place an appropriate amount of filling.

Step 19

Seal the edges.

Step 20

Pinch to create a decorative edge.