Qingtuan is a relatively common traditional delicacy. There are many ways to make it. Different methods will use different ingredients and ingredients. Some methods will add some alkaline noodles. The color of the Qingtuan will be greener and will not change.

Yellow becomes darker.

So how much alkali is appropriate for making green dough?

Let’s take a closer look below!

1. How much alkali should be used to make green dumplings? Generally, 1-2 grams of edible alkali is enough.

At the beginning, wormwood was blanched to make it taste better, but it could not remove the bitterness on it, so the green dumplings would feel a bit bitter.

Adding a little more edible alkali to hot water can remove the bitter taste of mugwort and keep it green.

The color of the green dough will also be greasy.

When blanching, add baking soda or alkaline noodles, also called edible alkali.

After boiling, add baking soda or alkali to soften the sage, so that the steamed green dough will not turn yellow.

If baking soda or edible alkali is not added, the steamed dough will easily turn dark or dark yellow, and the color will not turn green.

2. What to do if you put too much alkali in Qingtuan. Alkali is usually used in mugwort.

If you put more base, you can add some other ingredients, such as more water, more mugwort, etc.

Making green dumplings is not difficult, as long as the dough is well-mixed and the fillings are steamed on the pot.

Mugwort juice or wheat straw pulp can also be used.

The mugwort should be tender so that the juice extracted will be greener.

Wash the prepared mugwort, put it in a steamer and steam it to dryness, add alkali, then rinse away the alkaline water, leaving the green juice for later use.

At this time, put an appropriate amount of glutinous rice flour into the container, take the green juice, pour it into the glutinous rice flour, and stir with chopsticks.

After stirring into a fluffy mass, stir it into a dough by hand, just like we usually make dough, but the water turns into green juice and the dough turns green.

Then roll the dough into a long strip, cut it into small dosage forms of similar size, and finally wrap it with your favorite fillings and steam it in a pot.

3. How to make green dumplings: Green dumpling skin: 100 grams of mugwort leaves, half a spoon of alkaline water, 200 grams of glutinous rice flour, 110 grams of boiled water (glutinous rice flour), 60 grams of starch powder, 80 grams of boiled water (clear water), 30 grams of sugar, pig

20 grams of oil. Fillings: 150 grams of bean paste, 2 salted egg yolks, half a bowl of pork floss, 2 teaspoons of salad dressing.

Method: 1. Make the filling first, then make the raw egg yolk into white wine flavor, and then steam it.

Mix the meat floss, salad dressing and salted egg yolk, wrap it with bean paste filling, roll into small balls and set aside.

2. Wash and dry fresh mugwort leaves.

Put the mugwort leaves in the pot and scald them.

When blanching, pour 1 tablespoon of alkaline water into the pot to keep the wormwood leaves green.

After blanching, soak the mugwort leaves in cold boiled water and then dry them.

Put the mugwort leaves into a blender, add a small amount of water, beat the mugwort leaves into a puree, and filter out the residue.

3. Add 200g of glutinous rice flour to 30g of sugar and 110g of boiling water. Stir into floc and make 60g of powder. Add 80g of boiling water. Wear gloves and knead evenly while hot. Be careful of burns!

Then knead the glutinous rice flour, flour and 20 grams of cooking oil evenly until the dough is dry and does not stick to the plate.

Then use a plate to push the dough out and steam it in the pot for 15 minutes.

After the dough is steamed, cool it slightly, add mugwort leaf residue several times while it is still hot, and knead evenly.