Fried Qingtuan (Ai Cao Ci Ba)

Before Qingming Festival, mugwort is growing tender.

2. Pick them one by one, of course they won't be as dirty as the ones you bought, and clean them thoroughly after picking them up.

3. Release the water from the pot and add 3 grams of edible alkali.

4. Blanching is also possible, preferably until the mugwort stems can be easily crushed by hand.

5. Take it out and cool it down.

6. Squeeze the water slightly into the blender and mash it into a paste.

7. Mix wormwood mud with glutinous rice flour and sugar, knead it into a ball, and if it is too dry, add some water.

8. You can add a spoonful of cooking oil to the dough and knead it together to make it more flexible and smooth.

9. Knead into a smooth powder ball.

10. Take about 20 grams of powdered dough and knead it into a round shape.

11. Put the dough into the frying powder and wrap it with a thin layer of frying powder.

12. Beat the eggs and mix well. Dip the dough into the egg mixture and dip it in a layer of egg mixture.

13. Place it in breadcrumbs, stick a layer of breadcrumbs on one side, and gently press the dough.

14. Wrap the dough evenly with breadcrumbs, as shown in the picture using five pointed star breadcrumbs.

15. This is yellow breadcrumbs. After wrapping the breadcrumbs, gently press them into a pancake shape.

16. Add a small amount of cooking oil to the pot and heat it up to seven or eight degrees. Then, add the dough wrapped in breadcrumbs and fry over low heat.

When the mugwort cake starts to bulge, it's basically fried.

18. Drain the oil and put it on a plate. This is a finished product of pentagram breadcrumbs.

This is a finished product of yellow breadcrumbs.

I originally wanted to take a picture of the effect of pulling apart, but it was difficult for one person to operate. I asked my mother to take a picture, but it turned out to be blurry.

Fried mugwort green balls taste better than steamed ones! Fragrant, crispy on the outside and sticky on the inside, be sure to eat it while it's hot! It's not as crispy when it's cold, but it's chewy when it's cold.