1.1 Boil water in a pot, add a little bit of baking soda to the water (or not), and put mugwort into the blanch
2.2 Weigh the ingredients of the dough part, mugwort pick off the old leaves and cleaned up, weigh 200g, wash and drain
3.1 Blanch mugwort with 200ml of hot water and put it into a blender to stir into a fine mugwort paste
4.2Scoop out the blanched mugwort immediately, rinse with cold water and squeeze out the water
5.1Pour in the hot water slowly, stirring with chopsticks as you go, until the batter is thick but not dry (I used 120ml of hot water for this step)
6.2Mix the glutinous rice flour, rice flour, and sugar in a large bowl, pour in the mugwort paste, and stir it up
7.1 Put enough water in the pot, put the stirred batter on the steaming rack, turn on the heat, cover the lid and keep it on medium-high heat
8.2 Then pour in 30g of cooking oil and stir it well with chopsticks
9. Boil the water in the pot and start the timer, after five minutes, open the lid, use chopsticks to stir the batter once and continue to steam with the lid closed
10. After another five minutes, repeat step 9, stir the batter once, every five minutes of steaming once, at least twice
11. 20 minutes after the batter steamed state, has all cooked, the color of the uniform dark green. Turn off the heat, take out and let it cool
12. When the batter cools down 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 middle of the wrap, dip your hand in cool water and flatten the dough
13. Take 20g of bean paste filling, roll it up and put it in the middle of the dough
14. Lift up the four corners of the plastic wrap and gather them together, wrapping them up into a dumpling-like shape and rolling the wrap up tightly with the opening facing down
14. face down
15. all wrapped up, a *** 20
Heavenly love to eat Qingming dumplings a lot of people, but will do very little. So, knowing how to do it well, will you still rely on not moving? You should know that being able to make this dish well on your own is also a highlight of your life.