Ingredients: fresh Folium Artemisiae Argyi 20g, glutinous rice flour100g, bean paste stuffing150g, and water 90g.

Accessories: 2 Chinese cabbage leaves, 2 tablespoons sesame oil.

Exercise:

1. Wash Folium Artemisiae Argyi.

2. Blanch the Folium Artemisiae Argyi in a boiling water pot for 2 minutes.

3. Take out the Folium Artemisiae Argyi and cool it in cold water.

4. Squeeze the wormwood leaves and put them in the cooking machine.

5. Add 90 grams of water, beat it into mugwort juice and pour it into a bowl.

6. Add glutinous rice flour.

7. Synthesize a uniform dough by hand.

8. Knead the bean paste stuffing and mugwort leaf dough evenly and divide them into 8 equal parts.

9. Separate them.

10. Take a piece of Folium Artemisiae Argyi and knead it into the shape of a lamp socket by hand.

1 1. Put bean paste in the middle.

12. Keep your mouth shut.

13. One more round.

14. Others should be done in turn.

15. Blanch the Chinese cabbage leaves in a boiling water pot.

16. Spread cabbage leaves on the fireplace.

17. Put the prepared dough blank in at regular intervals, cover it and boil it, then steam it for 4-5 minutes.

18. After the steamed green meatballs are taken out of the pot, brush a layer of sesame oil immediately and serve.

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Cooking skills:

1. When the bean paste stuffing and the mugwort leaf dough are rubbed on the chopping board, you can sprinkle some glutinous rice flour to make the fine flour stick-free.

2. The glutinous rice balls are not tough enough, and the technique should be light when filling with bean paste.

3. The green ball should not be steamed for too long, so as not to collapse.

4. Brush sesame oil after cooking to prevent the surface from drying and affect the taste.