Qingtuan is a seasonal delicacy that many southern cities must eat during the Qingming Festival. It is made by mixing mugwort juice into glutinous rice flour, then wrapping it in fillings and steaming it. It is not sweet or spicy. It is greasy, with a light but long grass aroma. If you want the Qingtuan to be chewy, you can add an appropriate amount of rice flour or rice flour to it. Let me share with you how I make Qingtuan at home.

Ingredients

300g glutinous rice flour, 150g rice flour, 200g mugwort leaves? 2g edible alkali.

240g boiling water? 20g fine sugar? Edible Appropriate amount of oil 180 grams of cooked peanuts

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

Production process

1. Pick off the young leaves of mugwort , wash several times and set aside;

2. Boil a pot of water, add a little edible alkali, put the mugwort leaves in and cook for about 30 seconds, remove and drain the water, and put the blanched mugwort leaves into a food processor , then add 250 grams of freshly boiled water, and beat into juice, the more delicate the better;

3. Mix the glutinous rice flour, sticky rice flour and fine sugar, pour in the moxa leaf juice, and pour it in Stir quickly and evenly;

4. Transfer the mixed dough to the board, pour a little cooking oil on the board, put a little oil on your hands and knead the dough into a smooth dough. Knead it until it is dry and wet. Suitable until the dough is not crumbly. If it's too dry, add some water, if it's too wet, add some powder, knead it well and cover it with plastic wrap to prevent it from drying out;

5. Mix the peanuts, sesame seeds, and powdered sugar and grind them into pieces as thickly as you like. You don't have to use a food processor. Just take a rolling pin and crush it;

6. Take a piece of dough of about 40 grams, roll it into a ball, press it in the middle with your thumb, pinch out a small bowl, fill it with fillings, and close it with a tiger's mouth. , you can also fold the pleats and close them like making steamed buns, arrange them into shapes, and cover them with oil paper;

7. Make a full basket, don’t look at the light color now, the color will be much darker after steaming;

8. Boil a pot of water and steam it for about 18 minutes. During the steaming process, you can open the lid two or three times, which can effectively prevent collapse. The delicious green dumplings are ready, with a light spring flavor. smell.

Alkali can keep the color of mugwort green after blanching, and can also remove a certain astringency. The mugwort juice added to the powder must be hot enough, so that the blanched powder will be sticky and green. After the dough is out of the pan, you can apply a layer of salad oil on the surface while it is still hot. After cooling, wrap it in plastic wrap to keep it moisturized and prevent it from sticking for easy storage.

I am a grain of sand, dedicated to recommending delicious food from all over the world to everyone. If you like me, just follow me. Your attention is the motivation for me to keep updating!