Dough material: Aiqing (also known as wormwood, available in Tomb-Sweeping Day market) 200g, rice flour 80g, glutinous rice flour 300g, oil 30g, sugar 20g, hot water 200ml120ml, and a little baking soda.

Stuffing: 400g of bean paste stuffing or other stuffing.

Ai Qing picked the old leaves first and cleaned them up. Weigh out 200g, wash and drain for later use. At this time, weigh the powder for later use.

Take a large pot and boil it with half a pot of water. Add a little baking soda to the water (to make it look beautiful and green, but there is no need to add it at home). After melting, put the washed Ai Qing into the pot.

After about a minute, take out the scalded Ai Qing, immediately shower with cold water, and then squeeze out the water for later use.

Add 200 ml of warm water to the treated wormwood, and put it into a blender to stir it into a delicate wormwood sauce.

Mix rice flour, glutinous rice flour and sugar in a large pot, pour in the freshly made Ai Qing sauce and stir with chopsticks.

Slowly pour hot water into the basin and stir with chopsticks until the batter thickens, but don't do this (I use 120 ml hot water here).

Pour 30 grams of cooking oil into the pot and stir well with chopsticks again.

Take a steamer with enough water, put it in the steamer, put the batter basin on it, cover it, and steam it over medium heat.

Cook in the pot and start timing. After 5 minutes, open the lid, stir the batter once, and then continue steaming on the lid. Steam for another 5 minutes, repeat the previous step and stir the batter every 5 minutes. This step should be repeated at least twice.

Steam for about 20 minutes, and the batter in the pot is almost cooked. At this time, you can see that the color has turned into a uniform dark green. Turn off the fire and take it out to cool.

Cool the steamed batter to a temperature that can be borne by both hands, spread a layer of plastic wrap on the left hand, which can be slightly oiled to prevent adhesion, and then dig a spoonful of dough (about 40g) with a spoon and put it in the middle of the plastic wrap. Dip your right hand in cold boiled water and flatten the dough. Put 20g round bean paste stuffing in the middle of the dough. Pick up the four corners of the plastic wrap, fold it in half, tie it tightly, and wrap it into buns. Put the plastic wrap face down. A green group is packed. I can make about 20 green balls with these ingredients.

[Hint]:

1. Add about 2 grams of baking soda to the water of wormwood to make the dough greener. Don't add it if you don't have it at home.

2. The amount of hot water used for kneading dough depends on the state of batter. Remember not to roll the dough too thin (too thin will make it difficult to wrap it later).

The newly steamed dough is sticky and difficult to handle. Rub the dough with cold water so that it won't stick to your hands.