Qingming Festival is a seasonal food that many southern cities in Tomb-Sweeping Day must eat. It is made by mixing the juice of wormwood with glutinous rice flour and then wrapping it in stuffing. It is not sweet or greasy, but it has a faint but long grass fragrance. If you want to be chewy, you can add some sticky rice noodles or rice noodles. Let me share with you how I became a youth league at home.

material

300g glutinous rice flour150g sticky rice flour 200g mugwort leaf? 2 grams of edible alkali

240 grams of boiling water? 20 grams of fine sugar? The appropriate amount of cooked peanuts in edible oil is 180g.

80 grams of cooked black sesame seeds? 80 grams of powdered sugar

manufacturing process

1. Pick out the tender leaves of wormwood and wash them several times.

2. Boil a pot of water, add a little edible alkali, add folium Artemisiae Argyi and cook for about 30 seconds, remove and drain, put the blanched folium Artemisiae Argyi into a cooking machine, add 250 grams of freshly boiled water and make juice. The finer the better;

3. First, mix glutinous rice flour, sticky rice flour and fine sugar, pour in the wormwood leaf juice, and quickly stir evenly while pouring;

4. Transfer the mixed dough to the panel, pour a little cooking oil on the panel, stick a little oil with your hands, and knead the dough into a smooth dough until it is dry and wet and the dough is not fragile. If it is too dry, add some water, if it is too wet, add some powder, knead it evenly, and cover it with plastic wrap to prevent it from drying;

5. Mix peanuts, sesame seeds and powdered sugar and crush them according to the thickness you like. If there is no cooking machine, crush them with a rolling pin.

6. Grab a piece of dough about 40 grams, round it, press it in the middle with your thumb, pinch out a small bowl, add the stuffing and close it. You can close it with a tiger's mouth, or fold it up like a steamed stuffed bun, tidy it up and pad it with oil paper;

7, do a cage, don't look at the light color now, the color will be much darker after steaming;

8. Boil a pot of water, steam it for about 18 minutes, and cover it two or three times during steaming, which can effectively prevent collapse. The delicious green ball is ready, with a faint taste of spring.

Alkali can keep the color of wormwood green after scalding, and can also remove some astringency. The wormwood juice added to the powder must be boiled enough so that the boiled dough is sticky. After the dough is out of the pan, it can be coated with a layer of salad oil while it is hot, and wrapped with plastic wrap after cooling, which can keep moisture and prevent sticking and facilitate storage.

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