Name: Peanut Sesame Youth League
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Wormwood; 2g baking soda; Some water; 280g Glutinous rice flour; 120g Sticky rice; 250g Mugwort; Some Black sesame; Some peanut; Some Sugar; 1 spoon lard

Peanut Sesame Youth League

1. The main material of Qingtuan is wormwood. There are many varieties of wormwood. This kind of wormwood can be used as medicine when it grows up. If you are afraid of picking mistakes or do not want to pick it, you can search and eat fresh wormwood directly online. However, the wild wormwood I picked by myself has more fragrance than the planted leaves.
It is now when the wormwood leaves are most tender. Even the stems can be used directly to remove the yellow and rotten leaves, and then wash all the wormwood leaves.

2. Prepare half a pot of clean water, the specific amount of water, as long as the water can cover the wormwood when boiling, bring the water to a boil, put the edible alkali first, and then add all the wormwood leaves. The mugwort leaves after cooking for 2 to 3 minutes. Take out the mugwort leaves and soak in cold water. This kind of mugwort has no bitter taste, so it can be cooked directly after soaking it cold. If it is bitter mugwort, soak for a longer time, soak a few more pots of water, knead out the juice from the mugwort every time the water is changed, and repeat it many times. It won’t be bitter afterwards.
We can process the fillings when making mugwort leaves.

3. Put the peanuts and black sesame seeds into the pot in batches, sauté on low heat until fragrant, and let cool slightly.

4. Put the fried peanuts and sesame seeds into a food processor, add sugar, and beat them into powder.

5. Put the beaten powder out, and finally add the boiled cold lard into it and mix it until it is wet. Grab it and form a dough.

6. Remove the mugwort leaves, filter the water and set aside. It doesn't matter if there is a little water, don't squeeze it too dry.

7. Use a food processor to beat the mugwort leaves into a fine mud. If it is not easy to beat, add a small amount of water in the middle. Of course, the less water the better, the more concentrated mugwort juice. The water only needs to be able to drive the machine.

8. After the filling is prepared, the dough is made. 280 grams of glutinous rice flour and 120 grams of sticky rice flour are mixed evenly.

9. Pour 250 grams of Mugwort leaves, add lard and sugar, and mix into flocculent with chopsticks

10. Knead the dough directly by hand. Because the moisture content of the wormwood mud that everyone beats is different, the wormwood mud must be added in small quantities in batches. Add according to the degree of dough. The amount in the recipe is for reference only. Knead a little more, and finally knead it into a smooth dough without any cracks on the surface.

11. Divide the dough into small doughs of about 50 grams each.

12. Put the sesame peanut filling in the palm of your hand in advance and knead it into a ball, place it in the middle of the dough, press the filling with your thumb, wrap the dough with a tiger's mouth, and slowly tighten it up. (The technique is the same as making moon cakes),
Be sure to pinch the mouth tightly and then round it to prevent the filling from leaking when steaming later. The glutinous rice noodles are very soft and extensible. If there are any leaks, just pull a small ball of noodles to make up.

13. After everything is done, put it in the steamer and steam it for about 15 minutes. This recipe can probably do 16 youth leagues.

14. The color is super bright, super appetite. Waiting to be out~

15. When the time is up, don't simmer, the color will change a bit after the simmering time is long! The steamed Qingtuan will become slightly darker in color. Brush a layer of vegetable oil on the surface while it is hot. It will stick to your hands when it is hot, but it won't work after a little cooling! Can't wait to take a bite, it's soft and waxy, it's so fragrant! Looking at the green color of this big pot, it is full of happiness~!

Tips:
The color of natural plants will change color after heating. Adding a little baking soda can solve this problem. It doesn't need too much, just 1, 2 grams.
When making mugwort paste, the less water, the thicker the mugwort paste will be, and the more fragrant the steamed green balls will be. So as long as the water can drive the machine to work, it’s best to use a wall-breaking machine for cooking. Machines and juicers add a lot more water.