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Ai Cao Qing Tuan

2024-11-01 15:00:09 155

Qingtuan is a traditional specialty snack in the south of the Yangtze River. It is green. It is mixed with the juice of wormwood into glutinous rice flour, and then wrapped with bean paste or lotus paste. It is not sweet or greasy, and has a light but long aroma of green grass. The weather in Northeast China is clear and there is no mugwort, so all the green balls made are replaced with spinach juice, and no mugwort flavored green balls have been made. The mugwort powder that is not purchased online has arrived, so I immediately started practicing. It has a strong mugwort fragrance and a refreshing taste. In addition, I bought Salted duck egg to peel the salted egg yolks, not ready-made egg yolks.

Details of ingredients

Glutinous rice flour150g
Chengfen20g
corn starch10g
Mugwort powder8g
White sugar1 spoonful
Corn oila little
lard10g

Technique

difficultyordinary
workmanshipunknown
tasteunknown
timeunknown

Steps to make Ai Cao Qing Tuan

1. Mix glutinous rice flour, rice flour, starch and white sugar, put lard in the plate, and peel off the yolk of Salted duck egg.
2. Mix mugwort powder with boiling water and stir fry. Wrap the bean paste filling with salted egg yolk and make 2 pieces, while the rest is filled with bean paste.
3. Pour wormwood juice into the flour.
4. Blend into a dough that is moderately soft and hard.
5. Knead the dough into equal sized pieces, take a piece of dough and wrap it in a flat round shape with filling.
6. Wrap everything up and place it on a steaming curtain lined with oiled paper.
Steam the water for 10 minutes.
8. Take out the surface and brush it with corn oil. When it cools down, wrap it in plastic wrap and put it in the refrigerator.