Ai Ye Qingtuan

Name: Ai Ye Qingtuan
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Ai Ye; Some Glutinous rice flour; Some White sesame; Some peanut; Some crystal sugar

by Happy rabbit

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Qing Tuanzi, it was the first time I went to Jiangnan’s mother-in-law’s house, I saw it, and fell in love with it at first sight. My mother-in-law knew that I loved to eat. She always tried to make something for me when we came home. Now her mother-in-law is very old. Gao, I haven't done this stuff for many years. It is said that it is very troublesome to do this stuff. I would like to thank my mother-in-law for her love for me.
Without the green dumplings made by my mother-in-law, I was still worried about it. I bought it in the supermarket, but it was always not that smell, and it didn't have the unique fragrance. . . So I have the idea of making Qingduanzi by myself. The Qingduanzi from my mother-in-law’s house is said to be made of wheat straw. I am a bit at a loss for wheat grass. So, using the powerful network, I finally found a green dumpling that I can make this season—— Ai Ye, but where can Ai Ye look for it? I only know the dried mugwort leaves in the Chinese pharmacy. I have never seen the fresh ones. . . . .

It’s a coincidence that I talked to a colleague a few days ago about wormwood. It seems that I was not talking about making green dumplings, but about soaking the feet. This season it is good to pick some wormwood to dry and keep the feet soaked. Wait, the speaker didn't intend it, the listener did it. I didn't expect this colleague to bring me a bag of fresh mugwort leaves on Monday. I was really touched, so there was the Aiye Youth League."

Ingredients

Ai Ye Qingtuan

1. Put 5 grams of alkali in a pot of boiling water, wash and blanch the moxa leaves for three to five minutes, and rinse them in cold water for several times to remove the bitterness.

2. Knead the washed mugwort and glutinous rice flour into a dough, and cover with a damp cloth for 20 minutes.

3. During the time of 饧面, the filling is made of white sesame seeds + peanuts + rock sugar.

4. Divide the noodle into an amount of about 30 grams (for the sake of symmetrical size, ha ha).

5. After filling the stuffing, roll a layer of salad oil on the surface to prevent cracking after the cold.

6. Put it in the pot, you can just put ten. The cabbage leaves are placed underneath. Brown leaves are better.

7. It's ok after 10 minutes of boiling.

8. It's greener on the plate.

9. Faint aroma of mugwort and sesame peanuts.

Tips:
Put the leaves of the mugwort in the cooking machine and put an appropriate amount to make juice. Later, I found that you don't need a cooking machine, because the tender mugwort leaves melted during the kneading process.

The filling can be made according to your own taste, sweet or salty,

The wrapped dough should be brushed with a layer of salad oil to prevent it from cracking when it is cold.

Be sure to wait for the water to boil before putting it in the steamer, it is easy to shape, and the vegetable or brown leaves should be placed under the dumpling.