Soft glutinous mugwort green ball

1. Select high-quality red beans and soak them in a container for at least 10 hours in advance. This makes it easier to rot.

2. Wash the soaked red beans once, put them into the rice cooker, add water, press the cooking function, and then add the amount of water according to your usual cooking water. The standard amount for normal cooking is to add water. If you add too much water, it's okay. Just press the cooking button and cook again. After cooking, open the lid of the rice cooker and gently twist a red bean to break it. Take out the inner pot of the rice cooker (be careful not to burn it) and add white sugar or brown sugar (the sugar in the square is not very sweet, you can adjust the sugar according to your preference). Use chopsticks to stir the sugar evenly. During the process, the red bean will also become a sticky bean paste filling. Finally, add lard and mix well.

3. Freshly picked mugwort, remove old stems, clean thoroughly, air dry and set aside for later use

4. Bring water to a boil and add cleaned mugwort leaves. Add 2 grams of baking soda and boil for 2-3 minutes. Remove from supercooled water and wash several times. Squeeze out the water slightly and mix with a blender to make a paste. If it feels dry, add some water to make 1000 grams of mugwort paste. Put it in a bowl and set aside.

5. Mix the prepared glutinous rice flour, corn starch, white sugar, wormwood mud in a ratio of 1:1 with chopsticks to form a floc, and then knead it into a ball by hand.

6. Add 200 grams of corn oil and knead evenly again. The resulting dough is very soft. If it feels hard, add a little mugwort water appropriately.

7. Put the kneaded dough into a pot and steam over high heat for 30-40 minutes, making sure it is fully cooked. During the steaming time, we can prepare the filling.

8. Take the prepared bean paste filling, weigh 30 grams, and knead them into small balls. As shown in the picture, rub the back cover with plastic wrap and place it aside for later use.

9. Use fresh Salted duck egg to take the yolk and peel off the white film outside the yolk.

10. Spray a layer of high Baijiu on the surface to remove fishy smell. Bake it in an oven at 170 degrees for 8 to 10 minutes, and the yolk will emit oil. Steaming in a steamer is also acceptable.

11. Crush the salted egg yolks with an iron spoon, mix with minced meat floss, shredded seaweed, and stir well with the Qubi sweet salad dressing.

After mixing, pinch tightly and knead into round balls, each weighing 30g.

13. Take out the steamed dough while it is still hot, wear gloves to prevent it from sticking to your hands, and spread the dough out to cool down.

14. After kneading the cooked green dough evenly, divide it into 45g portions each. If you want the skin to be thin, pull out a small ball of 40g and wrap it in the previously prepared filling.

Finally, wrap each prepared green ball with plastic wrap, and the green ball is ready!

16. Beautiful, box it up and give it away! The taste is also amazing.

17. Sesame rice dumpling stuffing.

18. Egg yolk, meat floss, seaweed filling.

19. Classic Red bean soup filling.