Folium Artemisiae Argyi juice: 200g of Folium Artemisiae Argyi, 2g of baking soda and 200g of hot water.

Raw dough: 200g glutinous rice flour, 0/70g mugwort juice/kloc-,60g cooked flour (wheat starch) and 80g boiled water.

Stuffing; Salted egg yolk16g, dried pork floss100g, and salad dressing 50g.

Specific practices

1. Pick fresh mugwort leaves. The mugwort leaves in front of Tomb-Sweeping Day are tender seedlings, so you can pick more at a time. The prepared mugwort juice can be frozen for next use.

Just pick the leaves from the branches, soak them in salt water for half an hour and clean them.

3, boil water in the pot, add 2 grams of baking soda to the water, pour in the wormwood leaves and stir well, completely turn off the fire.

4. Take the Folium Artemisiae Argyi out of cold water and cook it with baking soda, so that the Folium Artemisiae Argyi can keep its green color. Squeeze the wormwood leaves, pour them into a cooking machine, add 200 grams of hot water, and paste them into wormwood paste.

5. Filter out170g of Folium Artemisiae Argyi juice, pour it into glutinous rice flour, and quickly knead it into smooth dough.

6. Pour 80 grams of boiling water into the noodles and stir quickly. At this point, the dough is loose and does not agglomerate.

7. Continue to knead the dough by repeated folding, and the meat will soon become smooth.

8. Knead the glutinous rice dough with dough, and wrap it with plastic wrap after thorough kneading.

9. Steam the salted egg yolk for 5 minutes, mash it, add the floss and salad dressing and mix well.

10, 25 grams of mixed egg yolk floss, a ball.

1 1. Folium Artemisiae Argyi dough is divided into 50g. I make it bigger, and I can distribute it equally according to the size I want. Cover the dough with fresh-keeping bags or plastic wrap at any time during cooking.

12, take a wormwood dough and wrap it with egg yolk and fluffy stuffing.

13, push the dough up with your teeth and close your mouth.

14. Boil water in the pot, put the water into the green ball, steam it for 8 minutes, and open the lid three times after 5 minutes, which can effectively prevent the green ball from collapsing.

15. Brush the steamed green ball with a layer of cooking oil while it is hot.

16, let the green ball cool, we can wrap it with plastic wrap. The salty and delicious green ball is soft and sticky, with the smell of wormwood, which is very delicious and will not harden after cooling.