What is the green dumplings
The green dumplings are a kind of green cake made of grass head juice, the practice is to first put the young Ai, small echinococcus into the cauldron, add lime to steam, bleach off the lime water, kneaded into the glutinous rice flour, made into a turquoise colored dumplings. Eat green dumplings are mainly popular in Jiangsu and Zhejiang areas of the Qingming Festival festival food.
Using the juice of green wormwood and glutinous rice flour together and mixing, will be bean paste filling, sesame filling and other fillings into the package, made into a child's fist size of the green dumplings
Wormwood green dumplings practice Functions:
clearing the heat to remove the fire
Raw materials:
Wormwood 200 grams; 300 grams of glutinous rice flour; 80 grams of rice flour; 400 grams of bean paste filling; Seasoning: 200ml + 120ml of hot water; 20g of sugar; 30g of cooking oil;
Steps and practices:
1, weighing the dough part of the material, mugwort remove the old leaves cleaned up, weighing 200g, washed and drained. Boil water in a pot, add a little baking soda to the water (or not), put the mugwort into the blanch.
2, blanched mugwort immediately fished out, rinsed with cold water and squeezed dry. Blanched mugwort with 200ml of hot water, into the blender into a fine mugwort paste.
3, put glutinous rice flour, rice flour, sugar into a large pot and mix, pour the mugwort paste, stir. Slowly pour in hot water, stirring with chopsticks while pouring, until the batter is relatively thick, but does not feel dry (I used 120ml hot water for this step).
4: Pour in 30 grams of cooking oil and mix well with chopsticks. Put enough water in the pot, rest the stirred batter on the steaming rack, turn on the heat, cover and keep it on medium-high heat.
5. When the water in the pot boils, start the timer, open the lid after five minutes, stir the batter with chopsticks once, and continue to steam with the lid closed. After another five minutes, repeat step 9, stir the batter once, every five minutes of steaming stir once, at least twice.
6, the state of the batter after 20 minutes of steaming, has been all cooked, the color has become uniform dark green. Turn off the heat, remove and let cool. When the batter is cooled to a temperature your hands can handle, take a piece of plastic wrap, scoop a spoonful of dough (about 40g) and put it in the center of the wrap, dip your hand in cool water and press the dough flat.
7. Take 20g of bean paste filling and put it in the center of the dough. Pick up the four corners of the plastic wrap, close, wrapped into a dumpling-like, the plastic wrap rolled tightly, close the mouth face down placed. All wrapped up, a *** 20.
8, the skin of the Qingming fruit is a plant called Ai made of leaves, Ai, perennial herbs, small yellow flowers, small leaves shaped like chrysanthemum plants, born a tent, a cluster.
Tips:
1, mugwort blanching with a little baking soda (I added about 2g), can make the color more green. If you don't have it at home, you can also not add it.
2, the amount of hot water used in the dough is for reference only, depending on the state of the batter, remember not to make the batter too thin.
3, the steamed dough is sticky, the solution is: dip your hand in cool water and then touch the dough, it will not stick to your hand.
4, glutinous rice food, not easy to digest, a moderate amount, do not eat more.
5, healthy handmade, no additives, room temperature storage, eat as early as possible.