Legend has it that at the end of the Qing Dynasty, Zheng Yi Town, a woman called Zhao Hui, found a sauce wheat grass is a good raw material to do green dumplings green juice, and the hand-ground powder to do the dumplings are more soft and delicate, and does not stick to the teeth, stored for several days without rupture, hardening, discoloration. Later, the center of the town of Zheng Yi bridge south of a valve cake store Chen Sibao old lady from Zhao Hui learned the secret recipe, and from then on the green dumplings supplied to the market, into a color and taste both beautiful, spare local characteristics of the snacks. And then in the improvement of the doughnut filling on the effort, with a hundred fruit heart, using jujube pitted and cut into fine grains, plus sugar, roses, pine nuts with; another is the heart of bean paste. In these two fillings made of dough embedded in a small piece of crystal-like lard, so that eating sweet but not greasy, fat but not fat, pressure tongue aroma, its taste mellow. From then on, the color, aroma and taste of Zhengyi green dumplings are better than those of Suzhou's Huang Tianyuan and Shanghai's Shen Dacheng, which are famous in the Suzhou-Shanghai area. According to this recipe, if you eat them one by one, the year will come to an end, and so on and so forth. According to legend, the green dumplings are made from the juice of sparrow grass and glutinous rice, which are pounded together so that the glutinous rice is soaked in the grass juice to become mud, turning it into a greenish color. This is used to wrap into the bean paste or jujube paste, and then the bottom of the reed leaves into the cage, steamed that is.
Ming Lang Ying, "seven repair class draft" has recorded: "the ancients cold food, picking Tung Yang leaves, dyeing rice green to sacrifice, Zi Yang Qi also. The first time I saw this was when I was a student at the University of California, Berkeley, and the second time I was a student at the University of California, Berkeley. There is also a legend related to Dayu. When Dayu ruled the water for thirteen years, he used the method of dredging to make the three rivers flow into the sea, the water level of Lake Taihu fell, the flood was calmed, and the conditions were created for the planting of winter wheat, which was y loved by the people of Suzhou. According to legend, there was a young man in Suzhou who saw that people made exquisite offerings for Dayu during the Qingming Festival and thought that it was not worthy of Dayu's frugal character, and that Dayu would not feel at ease in his nine springs. At the time of the Qingming Festival, when the winter wheat returned to the green, he discussed with everyone to make green dumplings with the juice of wheat leaves and glutinous rice flour, and offered them to the tombstone in front of Dayu's water-ruining tombstone, in order to remember Dayu's kindness in water-ruining. Over time, it became a custom. There is no particular contradiction between this legend and Lang Ying's account, but the plants used are different. The process is similar: the green juice is boiled with salty salt or lime, the bitter taste is removed, and then it is pounded and mixed with rice flour made from glutinous rice and indica, kneaded, and then the dumplings are made. The filling of the dumplings is made of fine sugar bean paste, but there are also other fillings such as jujube paste, rose, and so on, and when wrapping the filling, a small piece of sugar lard is put into it. After the dumplings are made, they are steamed in a cage, and when they are taken out of the cage, cooked vegetable oil is brushed evenly over the surface of the dumplings - and that's it. The most famous "Zheng Yi Green Dumplings" are made from a kind of wild grass called "wheatgrass," which is washed and soaked in a lime basin. After soaking for a period of time, it is taken out and pounded to wring out the green juice. The characteristics of Zheng Yi green dumplings are that they are stored for seven days without breaking, cracking or discoloration, and the freshly baked dumplings are as green as jasper, as oily as emerald, as sweet but not greasy, and as fat but not fat, and were once classified as seasonal tributes during the late Qing Dynasty. Suzhou city's most prestigious when the "Huang Tianyuan cake dumpling store". It's probably already overcrowded at this time, and the line is probably a long way out. Cai Zhi Zhai's sales volume is also very impressive. Two days ago in the supermarket to see freshly packed boxes of green dumplings set up as a mountain of answers to add 1, a day in advance to pick up the leaves of Artemisia absinthium, (this kind of thing is more in the suburbs), clean, put into the pot at the same time into a little lime, cooked together, and then even the juice together with the slurry, put to wait for the time to be used.
2, to do, take out the leaves of Artemisia absinthium washed with water, and then wrung out, cut fine, and then add water into the pot to boil, pay special attention to the control of the amount of water, can not be too much, and then enough and noodles on the line.
3, put the glutinous rice flour into a large basin, pour the boiled Artemisia leaf pulp and together, control the wet and dry dough, too wet steamed dumplings easily deformed.
Answers to add 4, hands-on package, rolled into a small dough filled with their favorite filling, and then shaped, it is recommended that you can use a small wine goblet, first in the inside of the pad a piece of plastic wrap, wrapped in the filling of the dough a stuffed, pressed, gently pull the plastic wrap, a dough easily done.
5, after wrapping it on the dumpling leaves to prevent sticking, put into the pot to steam for about 15 minutes. The fragrant Qingming dumplings out of the oven.