1, the main ingredients: 120 grams of mugwort tender head, 200 grams of glutinous rice flour, 60 grams of clarified flour.

2, auxiliary ingredients: 30 grams of sugar, 20 grams of lard, 20 grams of salad dressing, 3 salted egg yolks, 50 grams of meat floss, 240 grams of red bean paste, 1 tsp. of baking soda,

3, practice:

(1) squeeze mugwort juice. Mugwort pick young head, about 120g, wash.

(2) burn a pot of boiling water, add 1 tsp, baking soda, put the washed mugwort into the boiling water blanch a little fish up and rinse. Put the cooking machine with cool water into a paste, filter out the juice.

(3) 60g of clarified powder in a large bowl, mugwort juice heated to boiling, take 80g of mugwort juice while pouring into the clarified powder while stirring, mixing until uniform without dry powder.

(4) Put glutinous rice flour in a bowl, add sugar and lard, cool the rest of the mugwort juice to lukewarm, take 110g of it and pour it into the glutinous rice flour and mix well.

(5) Stir the good Chenggong glutinous rice flour kneaded into a ball. If it is too dry, you can add mugwort juice or water as you like.

(6) Grease a plate, spread the dough on the plate and steam for 20 minutes, cover with plastic wrap and allow to cool until not hot. You can also skip this step and steam after wrapping the filling.

(7) Make the filling. Steam and crush the salted egg yolks and mix well with the meat floss and salad dressing.

(8) Divide into 12 portions and ball up.

(9) Divide the red bean paste into 12 parts.

(10) Wrap the red bean paste around the meat loaf custard filling and form a ball.

(11) Divide the dough into 12 portions. Wearing disposable gloves, take one portion and knead it repeatedly for a while, roll it out and flatten it into a cake shape with a thick center and thin edges, and put one in the center with red bean paste and meat loaf and egg yolk filling.

(12) Press the filling lightly with your left thumb on your right hand, push the crust upward with your right index finger and thumb and tiger's mouth, and rotate the crust to close the mouth while pressing and pushing with both hands.

(13) Finally, form a small tip, then press the tip down and roll it out.

(14) Finished green dumplings. If the filling is fresh, this is ready to eat. If the filling is not cooked or made from raw dough, steam it on greaseproof paper or leaves with a fresh scent, such as palm leaves, before eating.

(15) If you can't finish it, brush a layer of salad oil on the surface of the dough, wrap it in plastic wrap, and store it in a plastic box in the refrigerator. But it will harden in the refrigerator, so just steam it again when you eat it.