Ai Ye Qing Tuan

1. Wash Ai Ye clean.

2. Bring the water in the pot to a boil, add some edible alkali, and boil for 10 minutes.

3. Take up the blanched water and put it into the food processor. Add some water and beat it into juice. Heat the juice to around 80 degrees Celsius.

4. Pour in glutinous rice flour and sticky Rice noodles, add a little white sugar, add a few drops of olive oil, and stir with chopsticks to form a floc.

5. Rub the mixed ingredients into a smooth dough by hand and let it sit for later use. Then prepare the filling: put the egg yolk in the oven and bake at 120 degrees Celsius for 5 minutes, take it out and crush it, add the meat floss, add salad dressing and mix well, knead into a paste and set aside.

6. Divide the mugwort powder into cubes, pinch them into a nest shape with both hands, wrap them with filling, close the mouth, and place the raw embryo on the processed banana leaves (the banana leaves should be coated with oil).

7. Place the raw embryos in a steamer, bring the water to a boil, and steam over high heat for 18 minutes. Turn off the heat and simmer for 5 minutes.

8. The green mugwort green balls are out of the pot.