Name: Youth League
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Ai Ye; 200g Glutinous rice flour; 50g Rice noodles; (For pastry) 20g Sugar; 150ml water; 60g Rose sauce; 100g Peanuts (fried); 20g butter; 1 package Red bean paste; 1 tsp baking soda

Youth League

by Little Lotus in the Wind

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

Qingtuan, also known as Ai Tuan, is made by mixing the juice of Qing wormwood or wheatgrass with glutinous rice flour and sticky rice flour to form a dough. Fillings such as bean paste, peanut filling, and sesame filling are used to form a dough. Fist-sized green dumplings. Qing Tuan is green and oily green, glutinous and soft, sweet and delicate, with a light but long grassy fragrance, a little sticky, but not sticky to the teeth, from the color to the taste, it has the breath of spring, which is the folk of our country during the Qingming and cold food seasons. A traditional dessert.
In order to make this traditional dessert, I deliberately got up early and drove with my husband to the depths of Mount Tai to pick moxa leaves and pull mountain spring water. As soon as the car entered the foot of the mountain, the roads became lively on both sides of the road, red peach blossoms, pink apricot blossoms, and white pear blossoms. It was so crowded that it was so lively. There was a spring rain last night, and the air was extremely humid. On the mountainside in the distance, wisps of mist wrapped around the mountain, making Mount Tai extremely delicate and beautiful. When I got out of the car, I was enveloped by the fragrance of flowers, grasses, and soil in the air, and I couldn't help but breathe deeply and greedily the breath of this long-lost spring. The temperature on the mountain is a little bit cooler, and the air is a bit cold, and the wormwood only grows less than ten centimeters high. It took a little effort for us to harvest it. Farmers selling mountain spring water have many peach trees in their homes, which bloom very beautifully. I looked greedy and wanted to ask someone for a branch, but I was a little embarrassed. I asked them if they still use pruning branches for the peach trees. If they are not needed, cut them down and give me a branch. The old man said that there is no need for pruning now, but if you want I can cut one for you. I was so happy that I followed others like a child to cut peach blossoms. My original intention was to find the smallest and thinnest branch and fold it for me. I never thought that the old man would take the scissors and cut off the big branch with the thick of my thumb. It was full of small branches. Countless peach blossoms. I could only praise my old man for his openness. The old man was very happy and cut me two more branches. I jumped in excitement and returned to the car with the peach blossoms, showing off to my husband, he said helplessly, there is no way, now in this world, the face is strong and fat. Hmph, I know, he was jealous of me getting the flower I wanted so smoothly.

Youth League

1. Pick and wash fresh mugwort leaves.

2. Add a small amount of baking soda to a pot of boiling water, boil the mugwort leaf for 1 minute. (If you don't have baking soda, don't add it)

3. Remove the cold, and squeeze the water.

4. Put the mugwort leaf into the cooking machine, add 150ml hot water to make a paste, pour it into the basin and set aside.

5. Pour in glutinous rice flour, rice flour, sugar and make a dough.

6. In the process of making noodles, if the noodles are relatively dry, you can gradually add a small amount of hot water; if you add more water during the process of breaking the wormwood leaves and the noodles are too soft, add a small amount of glutinous rice flour. Until it becomes a smooth dough that is soft and soft like an earlobe. Cover the dough and set aside.

7. Melt the butter and add it to the rose sauce.

8. Peel the fried peanuts, put them in a food processor and break them together with sugar.

9. Put the crushed peanuts in the rose sauce and mix well. If it is slightly thinner, add a small amount of glutinous rice flour to increase the consistency.

10. Take a piece of dough and knead it into a socket-like shape.

11. Add the right amount of rose peanut filling.

12. Hold the dough with your left hand, and gradually close the mouth with your right hand to reunite.

13. Pack the bean paste in the same way.

14. Put all the Qingtuan in the pot after wrapping, and spread oil paper or corn husks under the Qingtuan to prevent sticking. After the water is boiled, steam it on high heat for 20 minutes.

Tips:
The reconciled dough is sticky, so you can put oil on your hands or put dry glutinous rice flour to prevent sticking. Grease the unfinished Qingtuan and wrap them one by one with plastic wrap. Next time you eat it, you have to re-steam it in the pot to make it soft and delicious. When smashing mugwort leaves, the amount of water used may vary depending on the cooking. If it is not easy to smash, it is recommended to stop and use chopsticks to help stir. Do not add too much water, otherwise the dough will be too soft.