Artemisia makes green dumplings. The practice is as follows:

Ingredients: 300 grams of glutinous rice flour, 90 grams of sugar, 420 grams of chestnut puree, 60 grams of clarified surface clarified flour, 500 grams of mugwort, 80 grams of boiling water, 30 grams of cooked lard.

1, ready to all the materials, will be cleaned and blanched with boiling water, one.

2, blanched mugwort leaves slightly squeezed water, (water do not pour out) with a knife probably cut.

3, mugwort leaves and squeeze the juice, take 30 grams into the cooking machine, together with the thick.

4, first of all, the clarified noodles in the sugar, 40 grams of boiling water, mix well, and then poured into the ready glutinous rice.

5, then add about 100 grams of ai green juice in stages, kneaded into a green dough.

6, kneading the dough, keep adding the remaining ai green juice and boiling water, so that it can be kneaded evenly, and at the same time will not make the dough too wet all of a sudden, kneaded into a smooth dough, covered with a damp cloth to rest for a while.

7, the green dough, divided into about 50 grams of one.

8, chestnut puree filling control between 20-25 grams, rolled into a small ball ready.

9, and then wrapped into the chestnut filling put a small piece of two or three grams of cooked lard wrapped up, if you do not pack, you can make the filling in advance in the freezer to freeze hard to take out and then pack it will be very easy, lard is also best to freeze first.

10, wrapped into a ball, in the chenggong on the roll a little defense.

11, each good green dumplings, put a piece of greaseproof paper underneath will not stick, move to the steamer on the open medium heat steaming 15 minutes.

12, steamed, with a brush on the surface of a layer.

13, slightly cooled, tear off the greaseproof paper, wrapped in a layer of plastic wrap can be.