Qingming Special Food --- Youth League
1.
1. Wash the mugwort leaves.
2.
2. Put the mugwort leaves in a pot of boiling water and blanch for 2 minutes.
3.
3. Take out the mugwort leaves and put them in cold water to cool down.
4.
4. Squeeze the water from the mugwort leaves and put them in the food processor.
5.
5. Add 90 grams of water, beat into mugwort juice and pour it into a bowl.
6.
6. Add glutinous rice flour.
7.
7. Synthesize a uniform dough by hand.
8.
8. Rub the red bean paste filling and mugwort dough into strips and divide them into 8 equal parts.
9.
9. Make rounds separately.
10.
10. Take a mugwort leaf agent and squeeze it into the shape of the scutellaria with your hands.
11.
11. Put red bean paste in the middle.
12.
12. Tighten your mouth.
13.
13. Round again.
14.
14. Do everything else in order.
15.
15. Put the Chinese cabbage leaves into a pot of boiling water and blanch them to soften.
16.
16. Spread the cabbage leaves on the grate.
17.
17. Put the prepared green dough pieces at intervals, cover and boil, and steam for 4-5 minutes on high heat.
18.
18. After the steamed Qingtuan is out of the pot, immediately brush a layer of sesame oil and eat it.