1. Prepare the ingredients
2. Pick the young stems and leaves of mugwort and clean them.
3. Ai Ye blanched the water first to remove the bitter water.
4. Put the picked up wormwood in the food processor and add a bowl of water. Make a paste.
5. Pour into the glutinous rice flour and mix well.
6. He became smooth on three sides and left for a few minutes.
7. Peel the corn, dice the chayote, and serve with ginger and spring onions.
8. Stir-fry the minced meat and side dishes separately, then stir-fry together to taste.
9. Everything is ready. The next step is technical practice.
10. Take a small potion, just like making steamed buns, wrap the stuffing, round it in the palm of your hand, and put it in a steamer filled with zong leaves. The zong leaves can be replaced with other vegetable leaves.
11. One pound of glutinous rice flour can make two steamers, 25 of them, and the water is boiled, covered with a lid, and steamed for ten minutes.
12. Finished product
13. Finished product
Tips:1. The wormwood needs to be blanched to remove the bitter water, and rinsed to remove the heavier wormwood flavor.
2. The stuffing is fried, steam up and steam for ten minutes, the green dumplings are easy to collapse after steaming for a long time.
3. Open the lid three to five minutes after steaming, and pick it up after cooling for three minutes. Picking it up while it is hot is very sticky, and it won't stick after a few minutes.
