1. Prepare materials.
2. Pick the young leaves of wormwood and wash them.
3. Bake the salted egg yolk with a layer of cooking wine (there is no rice wine at home) and bake at 150°C for about 10 minutes, then let it cool.
4. Boil the wormwood in boiling water, then put cold water over it, put it in the food processor and add a little water to smash it into wormwood juice.
5. Glutinous rice flour, sticky rice flour, icing sugar and appropriate amount of wormwood juice knead into a smooth dough for proofing.
6. Divide the egg yolk into half and mash, add the appropriate amount of salad dressing and pork floss, and knead into a ball (you eat it yourself, so there is no more than one filling, it looks almost big), and divide it into several portions.
7. The remaining egg yolks are wrapped in red bean paste and a layer of oil can be seen (not bad 😊).
8. The filling is ready and set aside.
9. Take a pinch of dough, flatten it, wrap the filling, and close it into a ball.
10. Put the dough on the oil paper in small pieces, and steam the steamer under boiling water for 10 minutes.
11. After being out of the pan, brush with a layer of cooked oil (that is, the heated oil is cooled) to prevent stickiness. This is the meat floss and egg yolk green dough.
12. Red bean egg yolk green group.
Tips:1. Powdered sugar can be added or not.
2. It's better to eat after cooling down.
3. If you put the Qingtuan in the refrigerator, heat it up in the microwave before eating.
4. Refrigerator for 2-3 days.
