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Ai Cao Qing Tuan

2024-12-11 02:58:44 109

This is the season to eat green dumplings. I picked the young leaves of wild wormwood in the field, squeezed the juice, and scalded the glutinous rice flour. I fried the bean paste by myself, without any addition!

Details of ingredients

Technique

difficultySimple
workmanshipsteam
tasteLight
timeHalf an hour

Steps to make Ai Cao Qing Tuan

1. Fresh wild mugwort leaves harvested from the field.
2. After cleaning, blanch, juice, and add baking soda to the mugwort juice to prevent discoloration during steaming.
3. Heat a proper amount of wormwood juice, pour it into the glutinous rice flour, add wormwood juice according to the flour, and form a dough.
4. Stir fry bean paste filling. I have previously posted the recipe for bean paste, you can go and read it yourself. You can also go to the supermarket to buy ready-made bean paste filling.
5. The bean paste and dough are divided into small pieces and made at home, with different sizes.
6. Take a noodle and knead it into a cake shape by hand, then take a bean paste filling and wrap it in.
7. Use oil paper to cushion and put it into the steamer to avoid sticking to the pot.
8. Put hot water in a pot and steam over high heat for 13 minutes. After steaming for a long time, the glutinous rice balls will fall down.
After steaming, let it sit for 2 minutes before taking it out.
10. Thin skin and large filling, delicious! It's just that the scent of mugwort is very light, almost impossible to taste, I don't know why. Is it because I only added wormwood juice and not wormwood residue? Try again next time.