Youth League

Overview

Qingtuan is a traditional festival food of the Han nationality. Eating Qingtuan is mainly popular in the Qingming Festival, Cold Food Festival and other festivals in the south of the Yangtze River. It is a green cake made with grass juice. The method is to first put young mugwort, young mugwort, etc. into a large pot, add lime to steam them, rinse off the lime water, and knead them into glutinous rice flour to make a green dumpling. There are generally three types of wild vegetables used to make Qingtuan, namely wormwood, mugwort, and sageweed.

Tags

• hot dishes
• chengfen
• glutinous rice flour
• lard
• mugwort powder
• red bean paste
• rice flour
• white sugar
• water

Ingredients

Steps

1. 1 Mix glutinous rice flour, sticky rice flour, and rice flour together. The ratio of glutinous rice flour and sticky rice flour can be adjusted. The more glutinous rice flour you have, the softer and sticky texture will be, while the more sticky rice flour will have more elasticity

   

2. 2 Mix glutinous rice flour, sticky rice flour, and rice flour together. The ratio of glutinous rice flour and sticky rice flour can be adjusted. The more glutinous rice flour you have, the softer and sticky texture will be, while the more sticky rice flour will have more elasticity

   

3. 3 Put mugwort powder in a bowl, pour in hot water, the temperature is about 60 degrees, it can be slightly hot, stir evenly

   

4. 4 Pour in the sugar, you can add or reduce the amount of sugar according to your preference, stir to dissolve

   

5. 5 While the water is still hot, pour the water into the mixed glutinous rice flour and mix well with a spatula

   

6. 6 Mix until there is no dry powder and knead it into a smooth dough with your hands. During the kneading process, if you have lard at home or a friend who likes lard, you can add a little lard to the dough, which will make it more fragrant. If you don’t have it, you don’t need to add it

   

7. 7 Divide the dough into small balls of moderate size. Divide the bean paste into small balls that are smaller than the glutinous rice balls for filling. Pat the glutinous rice balls flat and place the bean paste balls in the middle of the glutinous rice balls. Slowly push the glutinous rice balls upward while wrapping them until the bean paste balls are completely covered

   

8. 8 When eating, line the bottom of the dumplings with oil paper, rice dumpling leaves, or a small plate brushed with cooking oil, put it into a hot steamer, steam it for about 15 minutes, and then eat