I.

Main ingredients: 130g of glutinous rice flour, 20g of clarified flour, 110g of water, 10g of mugwort powder, 10g of lard/colorado oil, 20g of powdered sugar

Accessories: 100g of meat floss, 30g of salad dressing

1. Boil the water, mix in the mugwort powder and set aside;

2. Mix glutinous rice flour, clarified flour, lard, powdered sugar and

3, take 20 grams of dough, knead it, flatten it and then put it in a pot to cook for about a minute;

4, then lift it up and add it to the kneaded dough,

5, continue to knead it smoothly;

6, divide the dough into 8 parts, flatten it and wrap it in the meat loaf stuffing;

7, slowly tighten the mixture with the palm of your hand;

8, and then add it into the dough with a small amount of water. tighten

8, each green ball under the pad a small sheet of greaseproof paper, the future adhesion

9, the steamer into the silicone mat, and so when the water boils, under the pot of steaming for about 10 minutes can be out of the pot;

10, just out of the green ball while it is still hot to brush on the salad oil, so that the oil is absorbed, the surface of the green ball is more glossy.

11, meat pine green dumplings finished picture

Two,

Main ingredients: glutinous rice flour 300 grams, 500 grams of mugwort.

Accessories: 90 grams of sugar, 420 grams of chestnut puree, 60 grams of clarified flour, 80 grams of boiling water, 30 grams of cooked lard.

1, ready to all the materials after the mugwort cleaning and blanching with boiling water.

2, blanched mugwort leaves slightly squeezed out of water, (water do not pour out) with a knife roughly chopped.

3, the leaves and squeeze down the juice, take 30 grams into the cooking machine together into a thick juice.

4, first of all, the clarified noodles in the sugar, 40 grams of boiling water, mix well, pour the ready glutinous rice flour.

5: Then add about 100 grams of ayahuasca juice in small portions and knead into a green dough.

6, in the process of kneading the dough, keep adding the remaining ai green juice and boiling water, so that it can be kneaded evenly, and at the same time will not make the dough too wet all of a sudden, kneaded into a smooth dough, covered with a damp cloth to rest for a while.

7. Divide the green dough into about 50 grams each.

8, chestnut puree filling control between 20 to 25 grams rolled into a small ball standby.

9, and then wrapped into the chestnut filling, put a small piece of two or three grams of cooked lard wrapped up, if you do not know how to wrap, you can make the filling in advance in the freezer to freeze hard to take out and then wrapped up will be very easy, the lard is best to freeze it first.

10, wrapped into a ball in the clarified powder on the roll to prevent sticking, each good green dumplings to put a piece of greaseproof paper underneath will not be sticky, moved to the steamer on the open medium heat steaming for 15 minutes, after steaming, use a brush to brush a layer of oil on the surface, you can taste the beautiful.