Ai Ye Qing Tuan

2024-05-07 02:58:57 1237

During the Qingming Festival, there is a very important custom in the south to eat Qingtuan. Mix the wormwood juice with glutinous rice flour, and wrap the bean paste filling, sesame filling and other fillings to make green balls the size of children's fists.

Details of ingredients

Technique

difficultySimple
workmanshipsteam
tasteLight
timeHalf an hour

Steps to make Ai Ye Qing Tuan

1. Wash the mugwort leaves, blanch them in hot water, add cold water, and then use a blender to crush them into juice.
2. Add to the mixture of glutinous rice flour and Rice noodles. (Slowly add, mix well with chopsticks while adding. If there is too much mugwort juice, seal and freeze it. Use it again next time. If there is too little mugwort juice, add a little hot water and mix well.)
3. Knead into a ball.
4. Divide into uniform doses of 30 grams each.
5. Press the flat dough, use your thumb to press a deep pit, wrap it in red bean filling, rotate the dough by hand, and slowly seal it with a tiger's mouth.
6. It's okay if the dough cracks a bit after wrapping, slowly knead it round.
7. Kneaded dough.
8. Apply a thin layer of oil (anti stick) to the steamer, add green dough, and steam over high heat for ten to fifteen minutes. (To prevent cracking, you can apply a little oil to the dough or not.)
9. Steamed green dough.