1. The sage grass is blanched in water and boiled with water to make a juice.
2. This is the beaten sage grass juice. Today I used the leftover from the refrigerator.
3. Put 400 grams of glutinous rice flour, 120 grams of glutinous rice flour, 20 grams of lard, and 60 grams of sugar in a basin. Pour in an appropriate amount of sage juice and knead into a dough.
4. The sage grass juice I took out from the refrigerator I used today, so I added the step of blanching the noodles. Take 1/3 or 1/4 of the dough, thin it, put it in boiling water and cook it, then add it to the dough and knead it. The dough extensibility is particularly good.
5. The smooth dough is kneaded, if you touch your hands, you can add some powder.
6. Bake the egg yolks in the oven, add the pork floss and lard, mix well, and knead into 30 g balls.
7. Qingtuan Pizi is also wrapped in plastic wrap, and take 30 grams of dough.
8. Put the pork floss dough into the dough and wrap it up.
9. Be sure to close your mouth.
10. It is steamed in a pot and brushed with oil. This is to prevent the dough from hardening.
11. Wrap it in plastic wrap after it is cold.
12. It's so delicious to see ๐๐.
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