The green ball is made of wormwood, and the materials are cooked black sesame, cooked peanuts, white sugar, butter, sodium sulfate, boiled water, wormwood powder, edible alkali, warm water, milled glutinous rice flour, sticky rice flour, corn oil and clear water. The specific manufacturing steps are as follows:

Tools: Gree mixer, small bowl, spoon, disposable gloves, oiled paper, pot, plastic wrap, scraper and refrigerator.

1. Put the cooked peanuts, cooked sesame seeds and sugar into a blender and pour them into a bowl. The butter will melt into a liquid state. Pour the liquid butter, stir it evenly with a scraper and put it in the refrigerator for half an hour. This will make the stuffing more solidified and more convenient to wrap.

2. Pour the cornstarch into a small bowl, pour it with boiling water, and quickly stir it into a paste.

3. Here I use wormwood powder instead of wormwood, which is more convenient to use, reduces the time for treating wormwood, and also carries the fragrance of wormwood; Put wormwood powder, sugar and edible alkali into a bowl, pour warm water and stir to dissolve.

4. Pour the arowana water mill glutinous rice flour, sticky rice flour, arowana corn oil and clear water; Arowana mill glutinous rice flour is especially suitable for making Chinese cakes, with white color and fine powder.

5. Put on disposable gloves, knead the dough into a soft, non-sticky dough, and divide it into 31g portions. I have made 12 pieces here, and cover them with plastic wrap to avoid air drying.

6. Sesame stuffing is also divided into 31g portions, which are rounded for later use. Our dough stuffing is 1:1, and the finished product is thin and big. Take a small piece of dough, knead it round and flatten it, knead it into a thick middle and thin sides, add a filling, tighten it with a tiger's mouth and seal it.

7. Put a proper amount of water into the pot, and then add the green ball after boiling. The bottom of the green ball needs a layer of oil paper to prevent sticking, and steam it in the pot for 11 minutes. Brush the steamed dough with a layer of cooked oil immediately to prevent sticking. The dough that is not eaten immediately should be wrapped in plastic wrap to keep it soft.