Hometown Youth League

Name: Hometown Youth League
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200G Glutinous rice flour; 100G Rice noodles; 200G Fresh wormwood; a little boiling water; 400G Red bean paste

by j6363

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Qingming, a festival to commemorate ancestors, as a foodie, the interest in the food in each festival is stronger than the meaning of the festival itself. (*^__^*) Hehe...
No, the Youth League has been busy in these two days.
According to my mother, Wang Jiasha has started to line up again these days. People nowadays love things made by hand. My mother said, she still likes to eat the youth league made by me, hehe...this is the first time for me to do a youth league this year! Mom, you praise me too much, right? I made some for my parents-in-law in a foreign land, as well as some new friends I met. Everyone was very happy when they ate it.
In other words, in this small southern city where I live, they all eat something called Qingming Bing on Ching Ming Festival, which is actually similar to Qingtuan except that the filling is salty. This stuffing is made with pickles, meat, bamboo shoots, and dried tofu. Okay, I just made a few and sent them to my father and mother, so that they can also taste the delicacies of other countries. My parents are very happy after receiving it~
I wish everyone happy. "

Ingredients

Hometown Youth League

1. Wash the wormwood well, and wash as many times as possible if there is mud on the grass.

2. Bring water to a boil in the pot, add the washed wormwood, boil for 2 minutes and take it out.

3. Wash away the bitterness of the wormwood with cold water again.

4. Put it in a blender and add 150ML of water, and mix it into a muddy wormwood.

5. Weigh the glutinous rice flour and add the rice flour (if not weighing, you can use 2 bowls of glutinous rice and 1 bowl of rice flour) and add the muddy wormwood.

6. Add the right amount of boiling water (here I added about 50ML). Add boiling water a little bit, and knead the dough while adding water, knowing that it doesn't stick to your hands.

7. Just knead it into three lights

8. Boil the red beans, add butter, dry with sugar and set aside (this step will be done before making the Qingtuan) and rub the red bean paste into small balls.

9. Take a piece of skin, press it into the red bean filling (I made 30G skin, 20G filling, you can adjust it if you like it)

10. Close the mouth and round it gently.

11. Wash the zong leaves, dry them, spread them on the steaming rack, and put the fresh green balls on top.

12. On medium-high heat for 10 minutes, brush some olive oil on the surface after it is out of the pan, and you can eat it when it looks shiny.

Tips:
1. The amount of heating water is added according to the water absorption of the surface, do not add all the water at once.

2. It is easier to set the shape when the bean paste is fried and dried.

3. Uneatable Qingtuan can be wrapped in plastic wrap after cooling, so that it can prevent sticky hands and it is convenient to take it out to eat.

4. This is glutinous rice food, for people with poor digestive functions, such as the stomach, the elderly and children should not eat too much at once.