1, mugwort leaves blanched and fished out mixed with water with a processor stirred into a puree, filter out the juice, like to eat thicker you can add directly to the mugwort leaves puree to knead.

2, do aiye green dough skin before coming to deal with egg yolks, egg yolks on a baking sheet, it is best to buy fresh salted eggs knocked out of the yolks, so that the best taste, if you use the bagged yolks are recommended to soak in oil for a night.

3, into the ACA oven in the middle, 180 degrees baked 10 minutes or so, baked egg yolks put cold standby.

4, the glutinous rice flour and sticky rice flour mix well, add sugar, add the aioli juice in stages to knead into a ball, not sticky hands can, do not add too much.

5. Divide the dough into 40 grams of a small dose, hand pinch open, put the appropriate amount of egg yolk and meat floss

6. Egg yolks slightly crushed with your hands, the texture will be better.

7: Then wrap it up and put it on greaseproof paper.

8, all done on the steam rack, steam on high heat for 15 minutes.