When making green balls, you need boiled water, not cold water. You can add a small amount of salt and oil to prevent the green ball from boiling. Cooked green balls can be dipped in some shredded coconut or sesame powder or eaten directly.
Take a proper amount of fresh wormwood, wash it and squeeze it into a paste with a juicer. Put a proper amount of glutinous rice flour into a basin, add a proper amount of boiling water, stir well with chopsticks and knead into a smooth dough. Add wormwood juice into glutinous rice flour dough and stir well until the dough is emerald green.
Divide the dough into small pieces of appropriate size and round them for use. Knead a proper amount of red bean paste into small balls for use. Rub the dough into a flat circle, put the red bean paste in the middle and wrap it into a ball. Put the stuffed green ball into boiling water, cook until the green ball floats, and then take it out for 2-3 minutes.
Matters needing attention in league building
1. Material selection: The main materials for making green balls are glutinous rice flour, mung bean powder and sugar. Choose high-quality materials to ensure the taste and quality of green balls.
2. Proportion: The proportion of glutinous rice flour and mung bean flour should be well controlled. Generally speaking, the ratio of glutinous rice flour to mung bean flour is 2: 1, which can ensure the taste and shape of green balls.
3. Kneading: Knead the dough thoroughly to make the dough more resilient. If the dough is too hard or too soft, it will affect the taste and shape of the dough.
4. Stuffing: When stuffing, you should master the weight of the stuffing to avoid too much or too little stuffing. At the same time, the stuffing should be evenly distributed to prevent the stuffing from getting together after the green balls are cooked.
5, rubbing the ball: Pay attention to the technique when rubbing the ball, soft and powerful, so that the green ball is beautiful in shape and not easy to break. At the same time, we should control the size of green balls so that they can be eaten conveniently after cooking.