1.
Take 120 grams of young mugwort leaves, soak them in 2 grams of baking soda, and wash them.
Boil 2 grams of edible alkali in the pot with water (to keep the leaves green), then put the mugwort leaf to boil the water, immediately remove it and put it in cold boiling water to cool
2.
Put the mugwort leaf into the wall-breaking machine, add some water that can turn the machine, and squeeze the juice.
Drain the juice and drain some dry. Use only the mud of mugwort leaves. The juice can be frozen and stored for next use.
3. All materials are ready, wear latex gloves
4. Add 60 grams of plain noodles to 80 grams of boiled water, stir while pouring, and knead it into a smooth, grain-free dough for later use.
5. Add 200 grams of water-milled glutinous rice flour to 110 grams of hot water, pour it and stir it into a flocculent shape, put it in the orange dough and knead it smoothly.
6. Add 20 grams of lard or corn salad oil and continue to knead.
7. Put the glutinous rice dough on a shallow plate and flatten it
8. Boil water in a pot and steam for 20 minutes until transparent and cooked
9. Put the steamed glutinous rice dough on the oiled chopping board
10. Put the drained mugwort leaf mud and knead it hard. At first, it will be hot and slippery. I hold back and continue to knead. The more you knead, the more chewy texture.
11. Knead until the dough can be stretched very long and not easily broken, wrap it in plastic wrap for later use
12. Peanut and sesame filling: beat cooked peanut kernels and black sesame seeds into powder, add sugar, corn salad oil, mix well, knead tightly to form a ball
13. Red bean paste, egg yolk and minced pork filling: Steam the salted egg yolk and let cool, crush it, add pork floss, seaweed minced, salad dressing, mix well and knead into a ball, wrap the minced pork ball in the oily bean paste.
14. All the fillings are done
15. Grab a piece of cooked mugwort dough, wrap it with fillings, pinch tightly, wrap it in plastic wrap, and store at room temperature.
16. It won't be hard after three days, so it's very convenient to eat and take. It is also good to take a few youth groups during the May Day holiday, and take the children to the local park for spring outings.
Tips:1. Fresh mugwort leaves can be directly frozen and preserved, and the filtered mugwort juice can also be kneaded into dough.
2. If you don't like lard, you can use corn salad oil and other tasteless oils.