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Ai Cao Qing Tuan - Unique Taste of Spring

2025-02-17 03:00:01 1725

Spring has arrived, and the beautiful Jiangnan wilderness is covered with mugwort. You can easily pluck some and make delicious mugwort balls. Every spring, I make some and savor the unique aroma of mugwort. The filling is sweet and salty, and my family loves this salty dumpling.

Details of ingredients

Glutinous rice flourtwo hundred and eighty
Japonica Rice noodles120g
Mugwort100g
Edible alkali3g

Technique

difficultybeginner
workmanshipsteam
tastesalty and savory
timeHalf an hour

Steps to make Ai Cao Qing Tuan - Unique Taste of Spring

1. Clean the purchased mugwort first, remove the withered leaves, remove the stems, and clean thoroughly.
2. After boiling the water in the pot, add a small spoonful of edible alkali (or use baking soda and salt) and blanch the mugwort in water. Immediately remove from the water. (After a long time, the leaves turn yellow and don't look good anymore)
3. Remove the mugwort leaves and rinse them with cold water, then put them into a blender and add the same amount of hot water to make a paste. (Don't play for too long, I feel like a slightly grassy texture will make the finished product more beautiful. I played for about 10 seconds.)
4. Mix glutinous rice flour and japonica rice flour in a bowl. Pour the beaten wormwood mud into the bowl and mix it with flour. (You can use chopsticks to stir while leaning on one side, and it should form a ball.)
5. Knead it by hand into a dough that is neither dry nor wet. (Too dry will crack, too wet will not form, too dry will add some hot water, too wet will add some glutinous rice flour)
6. Cut pork, spring bamboo shoots, snow vegetables, dried tofu, and onions into small pieces.
7. Heat the lard in the pot, add the minced meat, stir fry until it turns brown, then add the snow vegetables, diced bamboo shoots, dried tofu, stir fry together, add a little soy sauce, cooking wine, chicken essence, five spice powder, and add a little chili powder to the spicy ones, stir fry well, and finally put the scallions.
8. Divide the dough into several small pieces and knead them into a circle, about 40 grams each.
9. Take a small preparation, squeeze it open, put the stuffing into it and wrap it like rice dumpling, then close the mouth and round it.
10. Lay an anti sticking paper underneath.
11. Put cold water in a pot, bring to a boil over high heat, and steam for about 10 minutes.
12. Don't steam for too long, because the filling is cooked and will not look good if it turns yellow. The freshly baked green balls are crystal clear and very beautiful.
At the table, you can eat several at once.
14. It's so delicious to take a bite.
15. Wrap it in plastic wrap, it's the most delicious spring outing food.