Wrap Up Spring with Mugwort and Rice Noodles

Whenever the spring equinox arrives, my diligent mother will greet the arrival of spring with a touch of green, through the gifts of nature.

When I step into the house, and smell the faint aroma of mugwort, I know my mother is busy preparing mugwort fruit.

Ingredients: Mugwort, ordinary rice vermicelli, a small amount of glutinous rice flour, cured pork, bamboo shoots, dried bean curd, wild shallots, garlic sprouts, snow ear mushrooms, fragrant herbs, etc.

Production steps: One, select fresh mugwort, remove impurities, soak in water, and wash clean.

Two, pour a suitable amount of water into the pot, bring to a boil, and then add the mugwort for blanching.

Three, pour a new amount of water into the pot, add a spoonful of alkaline agent, and add the blanched mugwort, cook until it's completely softened.

Four, pour the completely softened mugwort together with its juice into batches, pouring it into the rice vermicelli, stirring and kneading evenly, neither too thin nor too hard. After kneading, cover with plastic wrap and let it rest for ten minutes.

Five, cut cured pork, bamboo shoots, dried bean curd, wild shallots, and garlic sprouts into small pieces.

Six, first fry the cured pork, then add oil to bring out the fragrance, then successively add the chopped bamboo shoots and dried bean curd, stir-fry for five minutes, then mix in wild shallots, garlic sprouts, and snow ear mushrooms. The cured pork uses our (Huizhou) characteristic method, which is pork killed after winter, cured for a month, and dried and hung to dry. The aroma released after frying is not found elsewhere.

Seven, knead the rested mugwort dough into strips and divide into equal portions, then enclose the filling, gently pressing them into circles.

Eight, after the water boils, put it into a steamer and steam for fifteen minutes.

Nine, through the glass pot cover, you can see the mugwort fruit changing from light green to emerald green, then open the pot. The rising heat and the mixture of mugwort and rice vermicelli produce a unique fragrance that fills the kitchen, and the spring spirit dances throughout the house, which is irreplaceable by Mom's flavor.

One is not enough to eat.

Warm tips

1. You must add glutinous rice flour, which will make the texture softer and more delicious. The ratio of ordinary rice vermicelli to glutinous rice flour is 7:3.

2. Cooking mugwort with alkaline agent will make it easier to break and the color will be greener.

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