Ai Cao Qing Tuan
2024-04-23 13:45:07 562
This Qingming Festival delicacy is divided into different regions, including those called Qingtuan and Ciba. We won't delve into the specific names, as delicious food is the main focus. A few days ago, I went to pick some mugwort and didn't eat enough. Before the Qingming Festival, I made some by myself. As a delicacy for the Qingming Festival, I shared it with my family and friends. The mint I planted just sprouted, so I picked some and put it inside. I thought the mint's fragrance added to the green dough would definitely taste good, but the result was really delicious< Br>
Details of ingredients
Technique
Steps to make Ai Cao Qing Tuan
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1. Wash the mugwort and let it go. Boil in a pot for about 1 minute![]()
2. Remove and put into cold water to cool.![]()
3. Add an appropriate amount of water to the blanched mugwort and mint leaves to form a paste.![]()
4. Put water in the pot and bring it to a boil. Put in the clarified flour and stir it into a flocculent shape![]()
5. Mix all the powders together and stir evenly. Add the mugwort and mint juice![]()
6. Wake up with smooth dough for 20 minutes![]()
7. Divide the awakened dough into 30g tablets and the bean paste filling into 20g tablets.![]()
8. Take a dough and knead it into a nest shape with water, then add a bean paste filling,![]()
9. With the help of the tiger's mouth, close it up and pinch it tightly,![]()
10. Rounding.![]()
11. Dip some olive oil on the surface of the wrapped dough to prevent it from drying out.![]()
12. Boil water in a pot, place zongzi leaves on the steamer, and put dumplings on top![]()
Steam over high heat for 9 minutes until cooked.
