1. Put the wormwood powder into the container, pour boiling water, and stir evenly.
2. Mix the fine granulated sugar, noodles and glutinous rice flour (if the granulated sugar particles are relatively large, you can put it in step 1 and stir until the granulated sugar has melted).
3. Add wormwood juice, vegetable oil and knead into a ball.
4. Wrap it in plastic wrap and wake up for 15 minutes.
5. Wash salted egg yolks, steam them, put them in a bowl, and crush them.
6. Add pork floss and salad dressing and mix well.
7. Divide the mixed stuffing into 20 evenly.
8. Qingtuan skin is divided into 20 evenly, covered with plastic wrap to prevent the skin from drying out.
9. Take a qingtuan skin and wrap it in the filling.
10. Slowly close your mouth and round it.
11. Put the wrapped green group in a steamer, and the steamer should be lined with cloth or oiled paper.
12. Hot pot on cold water, steam for about minutes after steaming.
13. After being out of the pot, brush a little vegetable oil on the surface of the green group to prevent it from drying out.
14. After the Qingtuan has cooled down completely, wrap each Qingtuan with plastic wrap.
Tips:The glutinous rice flour I use is from Thailand's Sanxiang. Different brands of flour have different water absorption properties. You can adjust the water content appropriately according to your own situation.
