The practice and recipe for green dumplings are as follows:
Tools/materials: mugwort, glutinous rice flour, baking soda, sticky rice flour, sugar, light oil, salted duck eggs, meat floss, sweet salad dressing, red beans, rock sugar, large bowl, steamer, small brush, plastic wrap.
1, the fresh mugwort to remove the stalks, only need to leave the tender leaves can be, and then the picked mugwort leaves clean, it is best to wash a few times, so that eating more assured.
2, open the fire pot into a small pot of water, wait until the water boiled into the cleaned mugwort leaves, and then add 0.5 grams of baking soda. Put in the mugwort leaves and then turn to simmer, cook the mugwort until it can be crushed with a finger, then it is ready.
3, take a bowl, in the bowl add 200 grams of glutinous rice flour and 60 grams of sticky rice flour, add 20 grams of sugar and 10 grams of light oil, put these and then put the mugwort puree while it is still hot, mix them well.
4, mix well and then the mugwort water also poured in, and then knead the flour into a dough, according to the flour, add the appropriate amount of water, get the dough well wrapped in plastic wrap.
5, take out the salted duck eggs, take out the yolks, clean off the yolks on the egg white, put the yolks into the steamer, medium heat steaming for fifteen minutes, yolks steamed into a bowl and crushed.
6, crushed egg yolks into a large bowl, then add 100 grams of meat loaf and 60 grams of sweet salad dressing, mix them evenly, and then knead them into a small ball.
7. Next, take the prepared bean paste filling and knead it into a small ball, then wrap the meat loaf filling around the bean paste filling.
8: Unwrap the plastic wrap and knead the moxa dough into the shape of a small bowl like this, then put the filling in, then tighten it with a tiger's mouth and knead it into a small ball.
9, put the kneaded dough into the kneaded dough into the steamer, cover the lid of the pot after the water boiled over medium heat to steam for about ten minutes, after steaming in the top of the green dumplings brushed with a layer of oil can be cooled and eaten.