As the weather warms up, now is a good time to dig for Artemisia, which can be found everywhere in our rural fields and on the country roads. So what does the wheat wormwood look like? Today, I will teach you how to identify Artemisia. When the wheat artemisia first grows, the rhizome is a bit like coriander, but its color is slightly yellow, and the leaves are fragrant when you pinch them with your hands. (Some people say it looks like chrysanthemum)

The wheat artemisia that grows a little taller is easier to identify, its leaves are feathered and forked, and a cluster of small yellow flowers will bloom on the top of the head, and it will grow very high in 4~0 months every year, and the highest is seventy or eighty centimeters. If you see artemisia in the field, don't think of it as a weed. Hurry up and dig more now, and when you come back, whether it's making soup or making steamed buns, it tastes delicious.

After digging up the artemisia, remove the hard roots, put it in a basin and wash it several times to wash it off the dust and insect eggs on the artemisia. Then add an appropriate amount of water to the pot, add a little salt and cooking oil, after the water boils, put the wheat artemisia into the pot and blanch the water, and stir it a few times with chopsticks when blanching, so that the wheat artemisia can be heated more evenly. Usually the blanching time does not need to be too long, one minute is fine. In this way, not only the color is verdant, but the nutrients are not lost.

Blanch the artemisia in cold water and soak for about an hour. During this period, you also need to change the water again. Because Artemisia has a "strange taste", some people are not used to eating it when they first start eating, soak it in water for a while, which can effectively remove the special taste of Artemisia and make Artemisia taste more fragrant. After the wheat is soaked, we squeeze it dry by hand and take some for later use. If there are any leftovers, you can squeeze them out and put them in the refrigerator so that you don't have to wait until next year. It's especially convenient to take it anywhere.

Today, we will use artemisia leeks and pork belly to teach you how to prepare very delicious artemisia buns. Let's learn it now. Put the pork belly on the cutting board, cut it into small pieces, put it in a basin, add an appropriate amount of salt, oyster sauce and light soy sauce, then pour in some sesame oil, stir well with chopsticks, and marinate it for half an hour. Wash the leeks into minced pieces, then chop some wheat artemisia, put them in the meat filling, and then add an appropriate amount of salt (according to your taste) and cooking oil to stir the filling well.

Roll out the dough and wrap the filling, squeeze the wrapper with your right thumb and index finger to create folds like ears of wheat. Add water to the steamer and boil the wrapped buns, steam them for 20 minutes on high heat, and then they can be out of the pot. (After the steamed buns are steamed, turn off the heat first, don't be in a hurry to open the lid, turn off the heat and leave it for a while before opening it.) The result is a big bun with thin skin and juicy skin, which is very delicious.

Proofread by Zhuang Wu