Ai Ye Qing Tuan

1. Clean the mugwort leaves thoroughly.

2. Add water and baking soda in the pot (baking soda is used to maintain the emerald green color of mugwort leaves).

3. Put the washed mugwort leaves into water with baking soda and blanch for 2 minutes.

4. Pick up the blanched mugwort leaves and rinse them under clean water for 1 minute (rinse with some baking soda and the astringent water from the mugwort leaves).

5. Put the washed mugwort leaves and clean water into the wall breaking machine and grind them into thin mud.

6. Mix sticky Rice noodles, glutinous rice flour and white granulated sugar evenly, knead the dough with wormwood leaf water, and knead it into the dough as shown in the figure.

7. Divide the dough evenly into small balls of about 50g for later use.

8. After steaming the egg yolk in a pot (I forgot to take a photo), crush it and mix it with the meat floss, then add salad dressing (salad dressing is to bond the meat floss and egg yolk together).

9. Rub the meat floss and egg yolk into evenly sized balls (prepare as many meat floss and egg yolk balls as there are).

10. Wrap the meat floss and egg yolk balls into the dough and knead them into smooth balls. Put water and steam into the pot, cover with oil paper or vegetable leaves (to prevent the dough from sticking to the bottom of the pot), and put the kneaded dough into the pot.

11. Steam over medium heat for 10 minutes, then steam over low heat for 5 minutes.

12. Qingtuan comes out of the oven and takes a bite. The fragrance of mugwort leaves and the aroma of egg yolk and meat floss collide with the taste buds, it's so beautiful!