Rotten shepherd's purse, white fish fat, and some chopped artemisia annua to make cold pancakes. March is a month of brilliant purples and reds, with the intoxicating fragrance of flowers everywhere. The countryside and countryside are full of spring scenery. In addition to peach blossoms, pear blossoms, and various wild flowers are blooming. At this time, there are especially many people who come to pick artemisia annua. The shining shadows of stars in the artemisia annua field add a bit of aura to the open field. The artemisia annua that has been washed by the spring rain looks particularly fresh. When you pick it home and make it into artemisia cakes or green dumplings, the fragrance is unforgettable. It is the most beautiful taste in spring memories.
However, many people are not so familiar with Artemisia annua and often mistakenly pick mugwort as Artemisia annua. Although mugwort can also be eaten, the taste is very different. When mugwort is still very small, it is indeed somewhat similar to artemisia annua. If you don't distinguish carefully, you will inevitably get confused. However, once mugwort grows taller, the difference from artemisia annua becomes more and more obvious. However, at this time, artemisia annua has become old and almost no one comes to pick it. So some people think: The difference between Artemisia annua and mugwort is obvious. Why do some people get it wrong? In fact, most of the confusion occurs when Artemisia annua and Mugwort have just grown young leaves.
Artemisia annua and mugwort are both members of the Asteraceae family, and both have the word "artemisia". The scientific name of artemisia is Artemisia annua, while the scientific name of mugwort is mugwort. And they all like to grow in places with rich soil moisture such as field edges and ponds. In order to allow everyone to distinguish between Artemisia annua and mugwort more clearly, Xiaoya went to the countryside to take photos of the young leaves of Artemisia annua and mugwort, and explained in detail the differences between Artemisia annua and mugwort. I hope you read it. This article can help.
1. Leaf shape
A complete leaf of Artemisia annua is composed of 5 independently divided zigzag-shaped small leaves. The overall shape is larger than the leaves of mugwort grown in March, and The sawtooth cracks are deep, but the small leaves under the complete leaves of Artemisia annua are also in the shape of five connected split sawtooths. This feature is very similar to the shape of the leaves of mugwort, but the depth of the sawtooth of mugwort is relatively shallow. If you don’t look closely, It is simply a smaller version of mugwort. No wonder some people easily admit it. Therefore, when distinguishing the leaves of Artemisia annua and mugwort, you must use the whole leaves of Artemisia annua and mugwort to compare, so that you can see them at a glance and you will not be mistaken. This is also an important feature to distinguish between Artemisia annua and mugwort.
2. Leaf color
The front of the leaves of Artemisia annua is green or dark green, and the back has fine white hairs, which look like a layer of hoarfrost. When mugwort is small, there is no obvious difference between the front and back of the leaves. They are both light green. But when it grows to more than 1 foot tall, the back of the leaves begins to change and is gradually covered with fluffy fine white hairs. Just look at it. It looks thicker and larger than the leaves of Artemisia annua.
3. Petiole and stem
The petiole of Artemisia annua is longer, while the petiole of Mugwort is very short. This is the main difference between Artemisia annua and Mugwort. The stems of Artemisia annua are irregular cylindrical, slender and slender. The stems have two colors: dark purple-red and light green. In some cases, the upper stem is light green and the lower stem is dark purple-red. The stems of mugwort are cylindrical. As the growth time increases, the color of the stems changes greatly. When they are young, they are dark brown. When they grow up, they turn into gray-white stems with fluffy white hairs. At this time It is very easy to identify, several times thicker than Artemisia annua.
4. Height
Artemisia annua is a dwarf annual herbaceous plant. The height is about 10 cm when it first grows and is ready for picking. It grows very slowly after the Qingming Festival, and the maximum height will not exceed 20 cm. centimeter. Although mugwort is also an annual herbaceous plant, its growth rate is exactly the opposite of that of artemisia annua. After the Qingming Festival, it grows rapidly as the temperature rises, and can reach a maximum height of more than two meters.
5. Taste
Artemisia annua and mugwort have special fragrances, which are generally not emitted directly. The smell will be released only after their leaves are crushed. Likewise, It is an aroma, but the two aromas are completely different. If you put it to your nose and smell it, you will feel the obvious difference. Artemisia annua has a light and refreshing fragrance, which is very comfortable; while mugwort has a strong aroma, which is cool but spicy and has a strong smell.
6. Usage
Artemisia annua and mugwort are both medicinal and edible plants, which have the functions of clearing away heat, dispelling wind and disinfecting.
In real life, people regard Artemisia annua as one of the most popular game foods in spring. Baba and green dumplings made from the tender tips of Artemisia annua are special traditional delicacies in Hunan, Jiangsu, Zhejiang and other places, carrying the tradition of thousands of years of Chinese people. Wisdom and gastronomic culture. Mugwort is rarely eaten. Most of the time it is used as a natural medicinal material for dehumidification, cold removal, mosquito repellent and sterilization. It is especially used in steaming and fumigation.
Ingredients and ingredients Artemisia annua, water-milled glutinous rice flour, rice flour, white sugar, cooked black sesame, cooked lard, baking soda, salt
1. First, mix the impurities in the artemisia annua Pick out the grass, then break off the old and rotten leaves, clean them, and control the moisture;
2. Put the black sesame seeds in a food processor, add white sugar and beat into powder, and heat the lard into a liquid state. Pour into the black sesame powder, stir evenly, and refrigerate until it becomes lumpy, then use it as the filling for mugwort cakes;
3. Add water to the pot and bring to a boil, add baking soda and salt and mix Mix evenly, then add the washed Artemisia annua and blanch it in water for about 1 minute. When the Artemisia annua turns dark green, take it out and put it in cold water again, so as to maintain the green color of the Artemisia annua;
4 . Wrap the Artemisia annua into a small ball, squeeze out the excess water with your hands and put it into a spare bowl. Then chop the Artemisia annua finely with a knife, or break it into pieces with a food processor. The knife-cut Artemisia annua has a better taste. , you can clearly feel the delicate ingredients of Artemisia annua;
5. Mix glutinous rice flour and sticky rice flour together, add Artemisia annua and knead well. If it is tougher, add a little water squeezed out of Artemisia annua to thin it out. , knead the dough into a long strip, then cut it into small pieces, roll it into a small ball, and flatten it into a round cake. Add black sesame filling in the center of the round cake, then gather it like a dumpling to wrap the filling, and then Gently roll it into a ball with your hands, then flatten it into a round cake with your palms;
6. Heat oil in a pan. When the oil is 60% hot, add the artemisia cake and fry slowly over medium-low heat. Make and fry until one side is golden brown, then flip over and continue frying until both sides are golden, then take it out of the pan. The Artemisia seed cake fried in this way is sweet and soft on the inside, with a rich sesame aroma, and crispy and caramel on the outside. It is very delicious.
Tips: If you like sweetness, you can add sugar directly when kneading the glutinous rice balls, or you can eat it with a small dish of sugar. In addition, freshly baked mugwort cakes are easy to burn your tongue, so be sure to wait until they cool down slightly before eating.