Ingredients:
Main Ingredients: 20g of fresh mugwort leaves, 100g of water-ground glutinous rice flour, 150g of red bean paste filling, 90g of water
Supplementary Ingredients: 2 slices of Chinese cabbage leaves, 2 tablespoons of sesame oil
Method:
Methods:
1. p> 1. Wash the mugwort leaves.
2. Put the mugwort leaves into a pot of boiling water and blanch for 2 minutes.
3. Fish out the mugwort leaves into cold water to cool down.
4. Squeeze the mugwort leaves dry and put them into a food processor.
5. Add 90 grams of water, beat the mugwort leaves juice into a bowl.
6. Add glutinous rice flour.
7. Use your hands to synthesize a uniform dough.
8. Roll out the bean paste filling and moxa leaf dough and divide into 8 equal parts.
9. Roll out the dough.
10. Take one moxa leaf dosage and make a lampshade shape with your hands.
11. Put bean paste filling in the center.
12. Tighten the mouth.
13.
14. The rest in turn.
15. cabbage leaves into the pot of boiling water to soften.
16. Spread the cabbage leaves onto the grate.
17.Spacing into the good green dumpling blanks, cover and boil and steam on high heat for 4-5 minutes.
18. Steamed green dumplings out of the pot, immediately brush a layer of sesame oil, can be served.
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Cooking Tips:
1, bean paste filling and aiye dough on the board when rolling strips under the dose, can be sprinkled with some glutinous rice flour to make a thin surface to prevent sticking.
2, glutinous rice dough toughness is not enough, wrapped in bean paste filling when the technique should be light.
3, the green dumplings do not steam too long, so as not to collapse.
4, out of the pot after the brush with sesame oil is to prevent the surface dry, and affect the taste.
I don't want to eat hot dishes in hot summer, but I always want to eat some cold and delicious desserts. Today, I will offer you a refreshing dessert