Ai Cao Qing Tuan

1. Pick tender mugwort and wash thoroughly.

2. Bring water to a boil, add 1 tablespoon of salt and a small amount of baking soda. Add mugwort and stir a few times with chopsticks or a spoon. Cook for two minutes to remove the bitterness.

3. Remove and cool in pre frozen ice water.

4. Place it in a tempered glass bowl and mash it.

5. Mix glutinous rice flour and sticky Rice noodles, add crushed wormwood and lard.

6. Pour a small amount of water multiple times until it can be kneaded into dough, and the dough should not be too wet.

7. Steam purple sweet potatoes and pumpkins over water, crush them, and mix well with white sugar while hot. After cooling, knead them into small balls.

8. Wrap the pumpkin filling or purple potato filling with dough, pad it with jackfruit leaves, serve it in cold water, and steam it for about ten minutes.

9. According to the size or firepower, determine how long to steam. You can use a toothpick to insert into the green dough. If the toothpick is not stained with glutinous rice flour, it will be cooked. If it is stained with glutinous rice flour, it will need to be steamed again! After steaming, apply a layer of cooked vegetable oil to prevent the skin from drying out.

10. Come up close, that green touch, it looks beautiful.

11. I love pumpkin filling, pumpkin powder, with a light wormwood fragrance.