Ingredients: Artemisia argyi tender head120g, baking soda 2g, edible alkali 2g, japonica rice flour 20g, hot water110g, refined flour 20g, cooked lard or corn salad oil 20g.
Accessories: appropriate amount of bean paste, salted egg yolk, pork floss, shredded seaweed, salad dressing, peanuts, cooked black sesame seeds, sugar and corn salad oil.
1. Take 120g tender Folium Artemisiae Argyi, soak it in 2g baking soda, wash it, boil 2g edible alkali in the pot (which can keep the leaves green), then blanch the Folium Artemisiae Argyi, immediately take it out and put it in cold boiled water for cooling.
2. Put the Folium Artemisiae Argyi into the wall-breaking machine, add some water that can turn the machine around, juice, filter out the juice and dry it. Only wormwood paste is used, and the juice can be frozen for later use.
3. Add 80 grams of boiling water to 60 grams of dough, stir while pouring, and knead into smooth granular dough for later use.
4. Add110g of hot water to 200g of finely ground glutinous rice flour, pour it into the flocculent state while stirring, and add the clarified dough and knead it evenly.
5. Add 20g lard or corn salad oil and continue to knead evenly. Put the glutinous rice dough into a shallow dish and flatten it.
6. Boil the water and steam for 20 minutes until it is transparent and cooked. Put the steamed glutinous rice dough on the oiled chopping board.
7. Put the filtered wormwood paste and rub it hard. The more you knead, the stronger the taste.
8. Knead until the dough can be pulled for a long time and is not easy to break, and wrap it with plastic wrap for later use.
9. Peanut and sesame stuffing: Beat the cooked peanuts and black sesame seeds into powder, add sugar and corn salad oil, mix well and knead into a ball.
10, red bean paste egg yolk meat floss stuffing: salted egg yolk is steamed, cooled, mashed, added with meat floss and shredded laver, mixed with salad sauce and kneaded into a ball, and the meat floss ball is wrapped with oil red bean paste.
1 1. Grab a piece of cooked Folium Artemisiae Argyi dough, wrap it with stuffing, knead it tightly, wrap it with plastic wrap, seal it at room temperature, and carry it with you.