The pear blossoms are blowing in the wind during the Qingming Festival, and tourists are half out of the city in search of spring. Spring is here, and we are feasting our eyes on the beautiful flowers and plants. How can there be no delicious food in such a beautiful season?

I will introduce to you a delicacy with the flavor of spring - Qingtuan, and I will take you to make it together.

What kind of Youth League is it?

The full name of Qingtuan is "Qingming dumpling". As the name suggests, it is a dumpling eaten before and after Qingming Festival.

What? If you don’t know what “duanzi” is, I suggest you ask Du Niang.

To get back to the subject, Qingtuan is a common traditional snack in our Jiangnan area. It is usually eaten during the Qingming Festival. It is full of color and fragrance. It looks green like jade, smells fragrant, and tastes glutinous, soft, sweet but not greasy. , fat but not plump.

Looking at the picture above, are you almost drooling? Looking at these green dumplings, do you feel like you want to bite spring in one bite?

This is made by the editor myself! They were all amazed by themselves!

Come On! Follow the editor to join the Youth League!

Prepare wormwood

Pick wormwood. The most important raw material for making Qingtuan is mugwort, which people in Haiyan are accustomed to call "Caotou". These mugworts grow in fields and riversides in various places. They have a refreshing fragrance. You can buy them at the market this season.

Boil mugwort. Put lime in the water first to make the green dumplings lubricate when eaten, otherwise they will feel rough and have no texture. After the water boils, pour the mugwort into the pot and cook together until the green juice oozes out.

The boiled mugwort retains lime water. To clean the mugwort, you must wash it several times to remove all the lime.

Homemade soybean filling

The editor got up early and bought soybeans from the market. How to make this hard soybean into soft filling?

In the first step, wash the soybeans and put them into a pot to dry-fry for about 5 minutes.

The second step is to cool the fried soybeans.

The third step is to grind the soybeans into powder. The editor asked the processing master to do it for him. There are such processing stations on Wenchang Road and Youyi Road in the urban area.

If you find it troublesome, you can also buy soybean flour directly in the supermarket, but since you want to make it yourself, you have to buy soybeans like the editor did.

The fourth step is to put the rock sugar into the soybean flour. This is to make the bean paste filling taste sweeter. You can place it according to your own taste.

Of course, you can also choose your favorite fillings according to your own taste, such as bean paste.

Kneading dough

Don’t think that kneading dough is just about kneading it. It is a physical job as well as a technical job.

The main raw material for making noodles is glutinous rice flour. Come and make noodles with the editor.

1. Pour the glutinous rice flour into a clean, water-free and oil-free basin, and put the prepared mugwort into it.

2. Use chopsticks to dig a small hole in the center of the flour.

3. Slowly pour an appropriate amount of water into the dug hole. Remember not to add too much water, it would rather be dry than watery!

4. Use chopsticks to pull the dry powder from the edge of the small hole into the water in the small hole, and stir evenly to form fine noodles.

5. Knead the flour with your hands and knead the surrounding flour together. Knead it again and again. If it is too dry, you can put a little water in it.

6. Knead the dough until it is shiny, no lumps, and no longer sticky. It's time to test your physical strength.

This is what good glutinous rice flour dough looks like.

Packing the stuffing

Everything is ready, all that is left is the stuffing.

Tear off a small ball from the dough, shape it into a bowl, add the prepared filling and roll it into a ball.

Steamed Qingtuan

Steam the prepared Qingtuan in water for 10-15 minutes and you are done.