Mugwort Qianqian kneaded green dough｜Vegetarian

Overview

Nature gives green to spring and also links it with the shaping of food. During the Qingming Festival, there is a custom of eating green dumplings in the south of the Yangtze River. The green dumplings are as green as jade, waxy, tough, soft, and fragrant. In the old days, people used Qingtuan to worship their ancestors, but now more and more people try it out in season.

Tags

• snacks
• qingming
• chengfen
• chixiaodou
• fresh mugwort
• glutinous rice flour
• white sugar
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash the adzuki beans, soak them overnight, put them into a pressure cooker, cook until the red beans are soft and mashed, and grind them into red bean paste.

   

2. 2 Wash the adzuki beans, soak them overnight, put them into a pressure cooker, cook until the red beans are soft and mashed, and grind them into red bean paste.

   

3. 3 Put vegetable oil in the pot, put the bean paste into the pot, turn on low heat, add sugar and a little salt and stir-fry until it is dry and wet to make the red bean filling.

   

4. 4 Blanch fresh mugwort and add a little baking soda to remove the astringency. Pour the blanched mugwort into water and pound it into mud.

   

5. 5 Add 15 grams of glutinous rice flour to 100 grams of glutinous rice flour, stir with warm water and mugwort juice, and knead the dough to make a dough.

   

6. 6 Put 25 grams of bean paste balls into about 40 grams of dough and shape into a round shape.

   

7. 7 Place a cloth on the steamer, put the green dumplings into the steamer and steam for 10 minutes.

   

8. 8 After taking out the green dough, brush a layer of olive oil on its surface to make it beautiful and prevent cracking.

   

9. 9 The soft and glutinous green dumplings are ready.