Qingming Fruit, Ai Ci Ba

1. Pick the sharp and tender leaves of the mugwort, wash them clean, boil water first, and then throw the mugwort into the boiling water. When boiling, you can add some oil and alkali powder to make the mugwort more emerald colored and sweeter in taste.

2. The cooked mugwort can be chopped with a knife or crushed with a blender.

3. Chopped wormwood+glutinous rice flour+sugar (added according to your favorite sweetness), knead it into a ball, and knead it evenly, without white glutinous rice flour.

4. Make the size you like, not too big. Choose the filling you like. I made peanut, sesame, and white sugar filling.

5. This is less mugwort, and I didn't pay attention to the child. It steamed a little too much.

This is a lot of mugwort, isn't it very beautiful.

7. The taste is great, you can also replace the white sugar in the filling with brown sugar, or add bean paste.