1. This is mugwort.
2. Remove impurities, pick and wash.
3. Bring water to a boil in a pot, add Ai Ye Ye to blanch water.
4. Add a little water to the mugwort and put it in the cooking machine, and make it into mugwort juice.
5. Put the glutinous rice flour in a cooking bowl, add mugwort juice, and then add boiling water.
6. Mix into a dough. The taste of Qingtuan made from hard dough is harder, the dough is softer, and the taste is softer and waxy.
7. Divide the dough into small portions.
8. Roll into a circle.
9. Divide the red bean paste into small portions and round it.
10. Take a small piece of dough and flatten it, and put it in the filling.
11. Close your mouth. The technique is the same as making glutinous rice balls.
12. Place the corn leaves on a steamer, turn to medium heat and steam for 15 minutes.
13. Finished product.
14. In order to prevent the surface from drying out, the surface of the green group can be brushed with a thin layer of cooked vegetable oil.
