material

280g of glutinous rice flour, 650g (220g) of wheat straw (green leaf vegetable juice), 400g of red beans, 30g of butter, 0/06g of rock sugar/kloc-,900g of water and 0/8g of corn oil/kloc-.

working methods

1. Wash red beans, soak them in clear water for one day, add water to the pot and simmer for 4 hours.

2. Wash the wheat straw, squeeze out the juice with a juicer, and boil for heat preservation.

3. After the red beans are turned off, you can drink red bean soup after filtering. According to personal preference, red beans can be peeled or peeled, and then made into red bean paste with a meat grinder.

4. Add butter and rock sugar to red bean paste, stir until it is fried, and it becomes red bean paste. Put it on a plate and let it cool.

5. After everything is ready, you can weigh the amount of ground glutinous rice flour, then add 80% wheat straw juice and stir well.

6. Then add corn oil and knead it evenly, then knead it evenly and flatten it, or flatten it with a rolling pin.

7. Wrap 25g of red bean paste into 55g of skin, stick it and knead it. The quantity of this formula is 10 at a time. To do more, you can add more according to the formula.

8. Put oiled paper in the steamer to prevent it from sticking to the steamer, and put the green balls in the steamer to steam for 15 minutes.

9. Steamed green jiaozi can be wrapped with cut plastic wrap, which is more convenient to eat, will not deform, and can prevent sticking together.