#春食野菜香# Mini Youth League

Name: #春食野菜香# Mini Youth League
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice flour; Some Wormwood; Moderate amount (or spring bamboo shoots and pickles with minced meat stuffing.) Red bean paste

by A piece of cake

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In "Compendium of Materia Medica", Li Shizhen advocated that "food with green onions, garlic, leeks, polygonum, wormwood, mustard and other pungent and tender vegetables, mixed and eaten". Among the traditional cuisines in spring, Qingtuan is a good product that combines most of the ingredients. When the spring flowers bloom, there are vegetable fields and mountains beside the road, and there are green people everywhere in my hometown. The faint scent of wormwood and the green balls are like the taste of spring, with the deliciousness of memory, and the thick Nostalgia, the family prepares a copy for the occasion and season. Today, I will make a mini youth group. Children can eat without worrying about food accumulation. One bite is fun and delicious! "

Ingredients

Some Glutinous Rice Flour
Some Wormwood
Moderate amount (or spring bamboo shoots and pickles with minced meat stuffing.) Red Bean Paste

#春食野菜香# Mini Youth League

1. Choose the young leaves of wormwood, wash them, blanch them in boiling water, remove the water and squeeze them dry, let cool, chop them, and set aside.

2. Add appropriate amount of glutinous rice flour to the mugwort, pour in warm water in portions, stir until there is no dry powder, and knead vigorously repeatedly to make the mugwort and glutinous rice flour completely merge into a bright green dough. Divide the dough into glutinous rice balls-sized doses.

3. Wrap the bean paste or spring bamboo shoots and pickles with minced meat stuffing into the dough, round it, and put the dumplings on the steamer.

4. The Qingtuan is small, and it will be cooked in about 10 minutes after steaming.

5. Because the wormwood and the powder are completely integrated, the color is the dark green of the traditional Qingtuan. Just look at it and I like it very much.

Tips:
1. When the wormwood is blanched, add a little edible alkali or baking soda to the water to keep the finished product beautiful and green.
2. The production process of green dough is cumbersome. Now the big vegetable farms have begun to sell and good green dough noodles. Buying a pound is enough to make some.
3. You can eat it directly after steaming. If it is a spring outing food, you can brush it with a layer of cooked oil to avoid sticking.
4. Different fillings can be marked with different marks to distinguish them: for example, pinch a sharp corner and pierce a small round hole with chopsticks.
5. Don’t throw away the leftover leftover leftovers when making big qingtuan, just use it here.