1. Fresh wild wormwood leaves picked from the field.
2. After washing, blanch the water, squeeze the juice, and add a little baking soda to the wormwood juice to prevent discoloration during steaming.
3. Heat an appropriate amount of wormwood juice, pour it into the glutinous rice flour, add the wormwood juice according to the flour, and make a dough.
4. Fried red bean paste, I have posted a recipe for red bean paste before, so you can read it yourself. You can also go to the supermarket to buy ready-made red bean paste.
5. Bean paste and dough are divided into small doses, made at home, of different sizes.
6. Take a dough powder and knead it into a pie with your hands, then take a bean paste and wrap it in.
7. Put it in the steamer with oil paper to avoid sticking.
8. Put hot water on the pot and steam on high heat for 13 minutes. The glutinous rice ball will fall down after being steamed for a long time.
9. After steaming, let it sit for 2 minutes before taking it out.
10. The thin skin is big and the stuffing is delicious! The taste of wormwood is very weak, and you can hardly taste the taste of wormwood. I don't know why. Is it because I only added the wormwood juice and not the wormwood dregs? Try again next time.
Tips:Put some oil on your hands when you pack, so the glutinous rice balls will not stick to your hands.
