Youth League
1.
Glutinous rice flour, sticky rice flour, and glutinous rice flour are mixed together. The ratio of glutinous rice flour and sticky rice flour is adjustable. The glutinous rice flour has a soft and sticky taste, and the sticky rice flour is more elastic.
2.
Put the wormwood powder in a bowl, pour in hot water, the temperature is about 60 degrees, it will be slightly hot, and stir evenly
3.
Pour in sugar, add or reduce the amount of sugar according to your preference, stir to dissolve
4.
While the water is still hot, pour the water into the mixed glutinous rice flour and mix well with a spatula
5.
Mix it until there is no dry powder and knead it by hand to form a smooth dough. During the kneading process, if you have lard at home or a friend who loves lard, you can add a little lard to the noodles, which will be more fragrant. No need to add
6.
Divide the dough into small balls of moderate size. The red bean paste is also divided into small balls smaller than the glutinous rice balls for filling. Flatten the glutinous rice balls and place the red bean balls in the middle of the glutinous rice balls. Slowly push the glutinous rice balls up while wrapping the sides until Completely wrap the bean paste ball
7.
When eating, put oil paper, zong leaves, or a small plate brushed with cooking oil on the bottom of the dumplings, put them in a hot steamer, and steam them for about 15 minutes before eating.
Tips:
1. After getting out of the basket, brush a layer of edible oil on the surface of the dumplings to keep the color and anti-sticking;
2. Preservation method: Brush a thin layer of oil on the bottom and inner wall of the container, put the dumplings in, and tear off the oil paper by the way, and steam it before eating;
3. Carrying storage method when going out: After brushing the grease, tear off the greased paper, wrap it in plastic wrap, and steam it when you need to eat it.
