Mugwort jelly

Pick the old and yellow leaves from the fresh mugwort and wash it clean.

Mugwort leaves are juiced with a juicer, and the residue can be kept to make things like rice cakes or cookie buns. For making jelly, only the juice is needed. 'Jiumao Gao' is the term used in the Chaozhou-Shantou area of Guangdong, but it is actually a type of seaweed. If not available, white jelly powder can be used as a substitute.

Rock sugar, add more if you like it sweet, add less if you prefer the slight bitterness of mugwort.

Mugwort juice, Jiuhua ointment, rock sugar, and an appropriate amount of water are boiled together. Bring to a boil over high heat, then simmer for 20 minutes. Use a slotted spoon to remove and discard the undissolved Jiuhua ointment residue from the pot, and let the mugwort water cool. It will set into a jelly-like consistency.

My daughter likes sweet, with condensed milk. Colleagues say to eat a bit of the bitterness of mugwort and do not recommend adding condensed milk. With all these ways of eating, which one do you like?