The methods are as follows: 1. Pay attention to the selection of materials. One of the keys to the green of mugwort leaves is to choose fresh mugwort leaves. Some people may make mugwort leaves with poor color if they choose materials such as mugwort, ramie leaves, mugwort, etc.

2. Remember to blanch. To make green balls, wormwood needs to be blanched in advance, which can remove the astringency of wormwood on the one hand and keep the green color on the other. It is best to add a proper amount of edible salt when blanching, and its color retention effect will be better.

3. Sufficient wormwood juice and suitable temperature. Green green juice such as wormwood belongs to pure natural pigments, and pure natural pigments are not resistant to high temperature. If you want the color to be greener, you need to increase the concentration of green juice, so that the kneaded dough will be very green, and the size should not be too large, so that the steaming time is short and easy to cook. When steaming with medium heat, the color will be very bright green and will not darken.

remember to take out the prepared mugwort zanba as soon as possible, otherwise the color will become dim if it has been stewed in the pot.

4. Coat the surface with oil, which can keep the steamed green and bright. This is also one of the secrets for most businesses to preserve the color of the green and extend the shelf life.