Spring is the season for eating Qingtuan. Every spring, Qingtuan, a delicacy, is sold in the market and is very popular among people. What is popular is not only the sold qingtuan, but also the handmade qingtuan. Because the homemade qingtuan tastes better and is cleaner to eat, many people choose to make it at home. Many of my friends make their own products at home. When they encounter problems during production, they will ask me. As a senior Youth League fan, of course I can answer them one by one. The questions they raised were also varied. One of them impressed me deeply: What should I do if there is no "green" in the Youth League?

My feeling at the time was indescribable, because the most common "green" in making Qingtuan is mugwort. Everyone should know this, but later she explained to me: She doesn't like mugwort. Regarding the taste, I wanted to recommend a few more “greens” for making green dumplings. After understanding what my friend meant, I recommended 4 kinds to her. I think the taste and nutritional value of the green dumplings made with these 4 kinds of “greens” They are all different, but both are quite good and highly recommended. Now I will share with you these 4 types of "green". Is there no "green" in being a youth league? Try these 4 kinds. Although the taste is slightly different, they are all delicious!

The first type: ramie leaves

Ramie leaves are often used as an ingredient for making qingtuan balls in the Jiangnan area. This ingredient is generally used by the older generation. I like to use it because this ingredient has high medicinal value. Many young people don't care about it. Only experienced old people understand it. Therefore, this ingredient is a treasure in their eyes and they will use it often. However, this ingredient is rarely used now, because it is more troublesome to make green dumplings with it. You need to pick the young leaves first, then soak them in lime water and pickle them. The pickled leaves will have a strange smell, so Few people continue to use it to make qingtuan. However, if you want to use ramie leaves to make green dumplings, you don’t need to marinate them in lime water. You can add a little baking soda when blanching and use baking soda to neutralize them. The taste will be much better.

Second type: Ratgrass

Ratgrass is also called hairy vegetable or cotton vegetable. It is an ingredient often used to make green dumplings. Most people except Apart from making mugwort, it is the most commonly used one, because it not only tastes good but also has very high nutritional value. You must know that mugwort is a medical and edible ingredient, which is good for certain aspects of the body. Great improvement in discomfort. In addition, there are many ways to make sage grass. You can make steamed buns, fried eggs, and dumplings. Of course, making green dumplings is also included. Green dumplings made with sage grass are fragrant and have no odor, are elastic, and chewy. , the taste is particularly good. If you come across Sageweed, you can buy some and try it at home.

The third type: wheat straw

Many people may not know about wheat straw. In fact, this kind of grass is also a good ingredient for making green dumplings, and the taste of the green dumplings is also very good. , has a faint grassy aroma, and the green dough produced is green and looks very appetizing, so it is also very popular among people. In addition, I would like to share with you an interesting knowledge point. Most of the "green juice" that everyone buys online to make green dumplings is made of wheat straw.

The fourth type: southern alfalfa

Southern alfalfa is also known as grass head, golden cauliflower, and grass seed. It has three leaves, each leaf is "inverted heart-shaped", It’s fun to watch. This kind of vegetable was very common in the past and is easy to see now. In the past, this kind of vegetable was used to feed pigs, but now people grow it specifically for food. It will be on the market in spring. Don’t miss it if you meet it. It has high edible and medicinal value. One of the ways to eat it is to make green dumplings. The green dumplings made with it are fragrant, have no peculiar smell, and have a very good taste. Friends who want to make green dumplings can try it.

There is no "green" in the Youth League in spring? Try the above 4 types. Although the taste is slightly different, they are all delicious! However, everyone should pay attention to the fact that whether you use mugwort, ramie leaves, wormwood, wheatgrass or alfalfa to make green dumplings, they must be blanched, and blanched with baking soda water, so that the ingredients can be absorbed. It can also remove the odor and make the color of the ingredients look better and make them softer; however, don’t add too much baking soda, only 1-2 grams at most. Adding too much baking soda will make the ingredients black and make the color of the food not smooth. nice. After the ingredients are blanched, put them in cold boiling water and boil them, then squeeze the juice to make green dumplings