Winter Solstice Wormwood Green Kueh

Name: Winter Solstice Wormwood Green Kueh
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 40g sage; 7 tablespoons Glutinous rice flour; Some Dried bamboo shoots; Some meat; Some Dried shrimp; 1 spoon Soy sauce; a little salt; a little Chicken Essence; Some Zongye; Some water; a little oil

by An Ran

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Happy Winter Solstice! The more I grow up, the more I realize that time flies very quickly. Many things are too late for me to respond. It has already passed.
When I was young, happiness is a thing, and if you have it, you will be happy; when you grow up, happiness is a goal, and you will be happy when you reach it; when you mature, you find that happiness is a state of mind, and you will be happy when you understand it. The deepest loneliness is that you know your desires, but you have to play deaf and dumb with it.

When I was young, I hoped that I would grow up quickly. When I grew up, I found that I had lost my childhood. When I was single, I began to admire the sweetness of lovers. When I was in love, I missed the freedom when I was single. Many things always feel good when they are not obtained, and only after they are obtained, do we begin to understand: what we gain is at the same time we lose.

The first time I did it, I still don’t know how to do it, so let’s see.

Winter Solstice Wormwood Green Kueh

1. The squirrel grass came from the field on the weekend, and the processing is about to collapse.

Winter Solstice Wormwood Green Kueh recipe

2. Boiled water. Drain the water

3. Glutinous rice flour (you can add rice flour, but not sticky) sage grass, dried bamboo shoots prepared in advance, dried shrimp, gardenia water

4. Sage sage grass is squeezed into juice

5. 7 tablespoons of glutinous rice flour, then pour in sage juice, knead into a dough

6. Heat oil, add minced meat and stir-fry to change color, a little light soy sauce

7. Pour in dried bamboo shoots and shrimps and stir fry, some salt, and the chicken essence is out of the pot

8. Zongye (the name varies from place to place, we won’t discuss it here) soak it in water and oil (it won’t stick to the leaves)

9. The dough is made into similar size dumplings

10. Put the stuffing in the middle (fry the stuffing in advance, it will be better to put it in the refrigerator)

11. Arranged in order

12. Cut the zong leaves into similar size, and put the dumplings on top

13. Steam it on the pot for 15-18 minutes before it can be out of the pot

14. It's almost like this

15. The delicious wormwood green rice cake can also be called Qingmingguo. Of course, the filling can also be as you like, brown sugar or peanuts can be used.