Fengxin Mugwort Rice Cakes

Fengxin Mugwort Rice Cakes

　　Handmade. Wash and drain the mugwort, clean the pickled vegetables, then stir-fry them in a pan until dry and set aside. Prepare buckwheat grains, sausages, and peeled and cleaned winter bamboo shoots, then dice them after boiling. Finely chop ginger and dried chili peppers. Heat oil in a pan, add the sausages and stir-fry until they release oil, then add the winter bamboo shoots, pickled vegetables, ginger, dried chili peppers, and chicken bouillon. Add a small amount of rice wine. Finally, add the buckwheat grains, stir well, and remove from heat. Set aside. In a pot, bring water to a boil, add the mugwort and alkaline, then boil over high heat for about 15 minutes. Remove the softened mugwort, drain the water, and mix it into glutinous rice flour and wheat flour. Stir well, then knead into dough. Take a portion of the dough, roll it out to a moderate thickness, add the filling, pinch the edges of the dough together along both sides to form a rope-like shape, and steam in boiling water for 15 minutes.

　　The mugwort rice cakes are emerald green in color, fragrant, slightly bitter with a sweet taste, soft yet chewy in texture, and delicious without being greasy.