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Ai Cao Qing Tuan

2025-02-27 14:59:48 318

#Spring seasonal cuisine # This time I directly mixed mugwort paste with flour, basically in a 1:1 ratio of flour to paste. Because mugwort paste is difficult to beat finely and contains a lot of fibers, the steamed green balls have a rough surface, but they are particularly fragrant. I really tasted the taste of the green balls my grandmother made when I was a child. We all know that glutinous rice balls are delicious and difficult to digest, but because a large amount of wormwood pulp is added, the amount of glutinous rice flour is reduced by half, which makes it easier to digest.

Details of ingredients

Mugwort150 grams
Water milled glutinous Rice noodles150 grams
Sticky Rice noodles50 grams
Bean paste filling300 grams
Baking soda2 grams
Sugar10 grams

Technique

difficultySimple
workmanshipsteam
tasteSweetness
timeThree quarters of an hour

Steps to make Ai Cao Qing Tuan

1. For freshly picked mugwort, it is best to remove its stem, soak it in water for a while, then clean it thoroughly and remove it.
2. Then put the mugwort into the pot and add a splash of water. I added 2 grams of baking soda to the water, which I saw online reportedly to keep the color bright.
3. Remove the blanched mugwort, squeeze out the excess water, and cut it into small pieces. Use a blender or cooking stick to stir the mugwort until it becomes a paste. When stirring, add some water and beat it together. To be honest, this type of grass is difficult to grind finely.
4. Take a large basin, add water milled glutinous Rice noodles, sticky Rice noodles and granulated sugar to mix
5. Put the prepared mugwort paste into the powder. If you want the surface of the green ball to be smooth, you need to filter out the juice from the mugwort paste. I like to use it all.
6. To create a moderately soft and hard powder, I added about 200 grams of mugwort paste.
7. Take about 35 grams of powdered dough and knead it into a circle, then use your thumb to create a nest. Add 25 grams of pre prepared bean paste filling, slowly fold it with a tiger's mouth, and then knead it into a round shape.
8. Put the prepared green balls into a steamer, and place oil paper or brush oil under the steamer.
After the water boils, steam over high heat for 10 minutes to remove from the cage.
10. Sweet and soft, with a fragrant scent of mugwort.