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During the Qingming Festival, mugwort is at its freshest, and it's a tradition in many places to eat dishes made with mugwort around this time. The most classic dishes are mugwort rice balls and mugwort-boiled eggs. March is when mugwort is at its most tender and best for eating, which is why it is also known as Qingming vegetable in some areas. If you find making mugwort glutinous rice cakes too much trouble, try making mugwort-boiled eggs instead.Mugwort-Boiled EggsIngredientsMain ingredients: 250g mugwort, 2 eggs. Condiments: an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of red carrot.Preparation Steps1. After washing the mugwort leaves, knead them to squeeze out the bitter water. Heat up an appropriate amount of oil in a pan, then crack in a few eggs and fry until cooked; set aside for later use.2. Add two bowls of water to the pot, bring to a boil, then add the fried eggs, red carrots, and mugwort leaves. Cook for five minutes before adding salt for seasoning.3. After kneading the mugwort leaves, rinse off the bitter water so that the dish won't be bitter. Note: Use less salt for better flavor.Mugwort-Boiled EggsIngredientsMain ingredients: 2 eggs, 1…