Egg Yolk and Pork Floss
1.
After blanching the mugwort, remove the mixed water and use a food processor to beat into a puree, filter out the juice, if you like to eat thicker, you can directly add mugwort to knead.
2.
Treat the egg yolk first before making the moxa green tuan wrapper. Put the egg yolk on the baking tray. It is best to buy fresh salted eggs and knock out the egg yolks. This tastes best. If you use bagged egg yolks, it is recommended to soak them in oil overnight.
3.
Put it in the middle of the ACA oven and bake at 180 degrees for about 10 minutes. The baked egg yolks can be kept cold for later use.
4.
After mixing the glutinous rice flour and sticky rice flour evenly, add sugar, add the mugwort juice in batches and knead it into a dough. It doesn't stick to your hands. Don't add too much.
5.
Divide the dough into 40 grams each, squeeze it open by hand, put in the right amount of egg yolk and pork floss
6.
The egg yolk is slightly crushed by hand, and the taste will be better.
7.
Then wrap it up and place it on greased paper.
8.
After everything is done, put it on the steaming rack and steam it on high heat for 15 minutes.
9.
The fragrant and non-sticky Ai Ye Qing Tuan is ready, take a bite, it is really delicious, it is not inferior to the net celebrity Qing Tuan of 15 yuan each~
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