Bean Paste Green Dumpling
1.
Each place is called differently. Our place called Mugwort sells fresh on the Internet. When it came, it was quite fresh, and a small part of it was wilted. I soaked it in the water in advance, and the leaves full of water were like in the soil. The same, it’s the same with spinach if you become very energetic and don’t like the taste.
2.
Let’s start picking vegetables and remove the stems and dead leaves so that the color of the finished product will be more perfect.
3.
Getting everything right is really a time-consuming task
4.
Prepare ice water in advance, the greener the boiled leaves will be in the cooler water.
5.
Pour a little more water into the pot, because I made the dishes today. One thing I should pay attention to is to try not to cook it in an iron pot. [To reduce the chance of the leaves turning black, although not absolutely] I cooked in a casserole and put a proper amount Baking soda, specifically, it’s not said that it’s more watery, and if there is more mugwort, it’s a little more
6.
Put the cleaned mugwort after the water is boiled
7.
Use chopsticks to quickly dial evenly, and stir quickly and non-stop, make sure that each leaf is blanched until the water is exposed, and the water will not be blanched until the color of the water will be darker and some will be oxidized and blackened.
8.
Don’t cook for too long, about a minute or two. Put it in cold water after cooking.
9.
Immediately put it in the ice water prepared just now, and use your hands to evenly cool it down.
10.
Use your hands to squeeze out the water. It doesn’t need to be too dry. You can put a proper amount in the juicer to cool and boil. If you think it’s not easy to beat, if you plan to use mud, beat it up as much as possible. [有原The juice machine is the most convenient]
11.
After filtering with gauze,
12.
Put it in a clean bowl after finishing, remember to cover it with plastic wrap to prevent oxidation. You can make a little more at one time and place it in the refrigerator to freeze. When you want to eat, it is convenient to take out a small bag and it should be no problem for more than half a year.
13.
Prepare a larger container and put the prepared glutinous rice flour, sticky rice flour, and sugar
14.
It’s best to mix the noodles with warm water. Pour it slowly. When it's almost time, you must knead the dough with your hands. It must be soft and firm. Just feel it with your hands.
15.
Take a darker plate and spread a layer of oiled paper to prevent stickiness. The kneaded glutinous rice dough is flattened and flattened.
16.
Put it in the pot and steam it in the water for about 25 minutes. The time is not absolute. You can insert it with chopsticks to see if there is wood or white spots, it will be fully cooked.
17.
When steaming, we will prepare the stuffing. Today we use red bean paste. You can buy it directly. You can make it yourself. It’s not very difficult. I’m in a bad condition recently so I don’t bother to do it.
18.
Knead into about 40g
19.
Take the steamed dough out and put it in a larger bowl, quickly add a small spoonful of lard, not too much, put on gloves and knead it quickly, it's a bit hot
20.
Put the Mugwort mud in when it's almost time, be patient and knead it slowly
21.
Until it's all kneaded like this, remember to cover it with plastic wrap
22.
You can take a look. I’m probably about 30g per serving. It’s okay. Take one, press it, and put it on the red bean paste.
23.
Tighten the mouth of the tiger, even if you put the plastic wrap on the bag and put it one by one, remember to wear gloves if you use your hands directly, it will feel sticky.
24.
It's really delicious, I ate two immediately after making it
25.
"Life is always like this, but we can't satisfy everyone everywhere, but we have to live enthusiastically. There are many things worth loving in a lifetime. Don't be discouraged because one is not satisfied."
Tips:
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