Ai Ye Qing Tuan
Overview
In spring, the fragrance of mugwort leaves is intoxicating! There's nothing better than eating it one bite at a time!
Tags
Ingredients
Steps
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Clean the mugwort leaves.
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Water + baking soda in the pot (baking soda is to maintain the emerald green color of mugwort leaves).
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Put the washed mugwort leaves into water with baking soda and blanch them for 2 minutes.
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Pick up the blanched mugwort leaves and rinse them under clean water for 1 minute (add some baking soda and astringent water from the mugwort leaves).
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Put the brewed mugwort leaves + water into the wall breaking machine and beat into a thin mud.
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Mix the sticky rice flour, glutinous rice flour and white sugar evenly, then knead the dough with mugwort water to form a dough as shown in the picture.
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Divide the dough evenly into small pieces of about 50g and set aside.
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After the egg yolks are steamed in a pot (I forgot to take a photo), they are crushed and mixed with the meat floss, and then added with salad dressing (the salad dressing is to bind the meat floss and the egg yolk together).
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Roll the meat floss and egg yolk into evenly sized dough balls (prepare as many meat floss and egg yolk dough balls as there are balls of dough).
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Wrap the meat floss and egg yolk dumplings into the dough and shape into a smooth ball. Put water and steam layer in the pot, cover with oil paper or vegetable leaves (to prevent the green dough from sticking to the bottom of the pot), and put the kneaded green dough into the pot).
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After steaming on medium heat for 10 minutes, change to low heat and steam for 5 minutes.
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The green dumplings come out of the oven, take a bite, and the fragrance of mugwort leaves and egg yolk and meat floss hit your taste buds, it's wonderful!
