#Spring Seasonal Cuisine # Bean Paste Green Dumplings

1. (The amount can be increased by multiples) After mixing all the ingredients, cover them with plastic wrap, let them stand for 15 minutes or half an hour, and steam them in the pot for 30 minutes. After steaming for 15 minutes, remove and stir once, then cover with plastic wrap and continue steaming for another 15 minutes.

2. 120 grams of mugwort, add a little corn oil and baking soda to a boiling pot, blanch until it changes color, roll for about 10 seconds, and then remove. Adding baking soda can keep the wormwood color brighter. Put the blanched mugwort in supercooled water into a blender, stir, sieve, or filter with gauze to obtain mugwort paste.

3. Add mugwort paste to the steamed dough and knead evenly. The mugwort paste does not need to be squeezed too dry. The steamed dough is hot to the touch and can be cooled for a while before kneading.

4. Take a piece of dough, roll it out, put in bean paste and close the mouth. It's ready to eat.

5. Prepare plastic wrap, wrap it with plastic wrap, it can be refrigerated and stored for easy consumption.