Name: Tomb-sweeping Season, Don’t Forget to Taste Spring
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 510g Glutinous rice flour; 100g Sticky rice; 20g Caster sugar; 250g Wormwood; 50g Black sesame; 150g peanut; 50g butter; 250g Hot water; 50g Sugar; 100g brown sugar

Tomb-sweeping Season, Don’t Forget to Taste Spring

by Daogrs

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Silent drizzle moisturizing things, causing a symphony of frogs,
The spring breeze is blowing, mixed with the freshness of the earth and green grass,
Can't help but want to test the taste of spring.
This kind of smell is naturally impossible to trace,
But foodies always have a way to visualize it.

There is a kind of food in Jiangnan called Qingtuanzi.
The first green dumplings that people in Jiangnan eat in spring are called "Taste Chun".
As the name implies, it is to taste the taste of spring.
Qingtuanzi is also called Qingming Danzi,
It will only be made on this specific day of Qingming,
Mainly turquoise, round and smooth,
Blended with the astringency of wormwood, peanuts and sesame seeds are used as a filling, soft and fresh, crispy and delicious.

With the development of the times, this craft has become a matter for a small group of people.
This special craft should not be diluted by the torrent of time.
This time, take another bite of the spring made by yourself. "

Tomb-sweeping Season, Don’t Forget to Taste Spring

1. Heat the wok without oil, pour the peanuts in the pan and fry until the peanuts are slightly yellow and fragrant, and the skin is easy to fall off.

Tomb-sweeping Season, Don’t Forget to Taste Spring recipe

2. Peel the peanuts and mash them with the fried black sesame seeds.

3. Add brown sugar, granulated sugar and a small amount of glutinous rice flour.

4. Stir together and serve as filling.

5. Melt the butter, pour it into the filling and knead it into a ball, then divide it into 10 grams each and knead it for later use.

6. Boil the water in the pot and put the wormwood in the blanching water.

7. Pick up the mugwort leaves and rinse with cold water, squeeze the water dry by hand.

8. Add 200ml of hot water to the blanched wormwood and put it in a blender to make a fine wormwood paste.

9. Put glutinous rice flour, rice flour, and sugar in a large bowl and mix.

10. Pour the wormwood paste.

11. Add hot water and knead the dough into a uniform green moxa glutinous rice ball.

12. Take a small piece of dough and knead it round and knead it into a concave circle with your hands.

13. Add peanut sesame filling.

14. Squeeze tightly and gently round.

15. Put some sticky oil on the oil paper.

16. The water tank of the steamer is filled with water.

17. Put the Qingtuan in the middle of the steaming oven.

18. Select the steam mode and steam for 15 minutes at 100°C.

19. After being steamed, take it out and eat it.

20. If you like the recipes I made, please pay more attention to daogrs_china~

21. Wormwood: Alternate consumption in spring and summer can effectively enhance the body's resistance to diseases. Wormwood has a special fragrance and can repel mosquitoes in summer.

Tips:
1. When the wormwood is blanched, you can add a little baking soda to the water to keep the wormwood fresh and remove the bitter taste.
2. The qingtuan will harden after being cooled, and it will taste better after heating it before each consumption.