1. This is the wormwood, and there is a fragrance of wormwood far away.
2. Take the leaves and wash them.
3. Pour an appropriate amount of water into the pot and bring to a boil. Add the mugwort leaves and boil for about a minute to remove.
4. Put it in a mixing cup and add 2 tablespoons of water. (The water that just boiled the mugwort leaves)
5. Beat into juice.
6. Into the bowl.
7. Add sticky rice flour and glutinous rice flour and mix well to form a flocculent.
8. Knead into dough.
9. Divide into even small groups, take one group and press the nest.
10. Add the bean paste filling, gather up, and round.
11. Do everything well.
12. Brush the oil, put it in the qingtuan, and steam for about 12 minutes on high heat.
13. Wow, a touch of Aixiang.
14. Take a bite.
15. Soft and sweet.
16. I like it very much.
17. A delicacy very suitable for Ching Ming Festival.
18. Hurry up and do it! .
Tips:1. Wormwood should not be too much.
2. The ratio of glutinous rice flour to sticky rice flour is 2:1.
3. After steaming, you can brush a layer of cooking oil, wrap it in plastic wrap and store it! It will be finished in a few days.
