Spinach Juice

Name: Spinach Juice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; Some Red bean paste; 130ml Vegetable juice

by Twilight shadow

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Time flies so fast, in a blink of an eye it is already March and another year to eat youth leagues. The land of the Northeast is still frozen, and I am very envious of the red, willow and green flowers in the south! This youth group was originally one of the Qingming delicacies of Jiangnan people. Now it spreads all over the east, west, south and north. Thinking back to a few decades ago, I traveled to Wuzhen Water Village during summer vacation. Seeing a green tun with an oily green skin and grass leaves, you can buy one for 50 cents if you haven't eaten it before. I didn't expect it to be delicious. The skin is glutinous and the filling is sweet. The merchant said it was made with Aiye Juice. Northeast wormwood is not eaten by anyone. It is only used with Chinese medicine for washing or fumigation to cure diseases. Southerners are shrewd and hardworking, so they can use everything. This delicacy has never been forgotten, many years later, I also learned to be a youth league. It's just that the spring season is relatively late in the Northeast, so the wormwood can be used around May. This season, only use spinach juice to make Qingtu, the color is very beautiful and oily green, and the taste is very fragrant and sweet with red bean paste. Especially delicious. The whole family likes steaming in a pot.

Ingredients

Spinach Juice

1. Get ready to make the main ingredients for the Youth League.

2. Rinse spinach with water, break each leaf and rinse again to control the moisture, chop it for later use. It can be done with a small juicer, which is very convenient. If there are more youth groups, it is recommended to use a large capacity cooking machine to make the juice.

3. Mix glutinous rice flour with spinach juice for kneading. The water-milled glutinous rice flour is particularly delicate and absorbs more water, resulting in a more chewy texture.

4. Put the mixed dough without dry powder and wrap it in plastic wrap to relax for about 10 minutes. Then divide the dough into equal portions and set aside.

5. The red bean paste is also divided into equal portions, and one dough is taken by hand to form a thinner dough on all four sides. Wrap the bean paste filling and close the dough with your hands.

6. The youth group has been gathered up, and the skin under the group in the hand will be even, and the shape will be better.

7. The qingtuan is ready, because the bean paste filling is cooked, steam it on high heat for 15 minutes. Use corn leaves on the mat to prevent it from becoming sticky when cooked. If you don’t have it, you can also use a drawer cloth or baking paper.

Tips:
1. Buy fresh spinach. It is best to buy spinach with many leaves and short stalks, which has a lot of juice and good color.
2. Water-milled glutinous rice flour is better, and the delicate texture of the Qingtuan is chewy.
3. This recipe is made with Xinliang water milled glutinous rice flour. For other brands, please refer to the water consumption.
4. Bean paste filling, made with Yixiaobaking sweet stuffing bean paste.