Maybe the cooking method is wrong. Try steaming it in a large pot instead of boiling it. The steamed green dough retains the green pigment, while the green pigment in the boiled green dough is dissolved and taken away by water.

You should also understand the following points when buying Qingtuan:

First, smell, raw materials with strong fragrance are more reliable;

Second, look, Those with a greenish color are the best. Those that are green, black, and translucent may have added artificial pigments, which may be harmful to the human body after eating;

Third, pinch them gently, and most of the ones that are especially soft will be left out for several days. The weather won’t harden, but there is a possibility of adding preservatives. Consumers who are looking for something "chewy" are advised to buy ones that are tough to the touch, but should be eaten within 3 days to prevent them from becoming hard.

Extended information:

How to make Qingtuan:

1. Mix mugwort powder with warm water into a paste.

2. Pour boiling water into the noodles and stir into a thick paste.

3. Mix the glutinous rice flour with rice flour and powdered sugar, add a little salad oil and honey, and then add the paste-like noodles and mugwort paste.

4. Make the dough with your hands and the dough.

5. Wrap the dough with a damp cloth and set aside.

6. Steam the salted duck egg yolk and poke it into pieces.

7. Pour a little oil into the pan, pour in the salted egg yolk and stir-fry until foamy, then add a small spoonful of honey.

8. Turn off the heat, add pork floss according to your preference, mix well and take it out of the pot.

9. Add a little salad dressing (adhesive effect), mix well and set aside.

10. Roll the dough into a long strip and cut out individual pieces.

11. Flatten it with your hands, grab an appropriate amount of filling and place it on the pie crust.

12. Wrap the dough with the tiger’s mouth closing slowly.

13. Shape green dough balls of different colors, press them into flower shapes with white glutinous rice flour and stick them on the surface of the green dough balls. Place a salted cherry blossom on top. For pure green ones, sprinkle some white sesame seeds on the surface. Wait for the shape.

14. After the water in the steamer boils, add the green dumplings and steam over medium heat for about 15 minutes.

15. Brush a layer of oil on the skin of the green dough after taking it out of the pan (for the sake of appearance and to prevent the skin from becoming hard).

16. The best spring food Qingtuan is ready.

Reference materials:

Qingtuan-Baidu Encyclopedia