Attractive green——Qingtuanzi

Overview

The late Qingming dumplings were stuffed with bean paste and exuded a light aroma of mugwort.

Mugwort picked by my colleagues in the company yard. Just fresh leaves.
Wash the mugwort and blanch it in water.
Use a food processor to puree the mugwort with a small amount of water.
Take appropriate amount of glutinous rice flour.
Pour in the pureed wormwood, including juice and wormwood puree. You can also just use mugwort juice, add a little lard, and stir evenly.
Knead for a while to form a green dough.
I use finished bean paste, including red bean paste and mung bean paste. When I tasted it to my colleagues, they all liked the mung bean paste more. It is said that it can be better combined with the fragrance of mugwort.
Take a piece of dough, press it into a cake with your hands, then put bean paste in the middle, close it, and reunite it. I won’t show you the details. Finished product picture.
I pull the dough out of the wrapped green dumplings, which may vary in size.
Use a brush to apply a layer of oil on the wrapped green dough, either peanut oil or sesame oil. This way the surface of the dough is still shiny.
I made it the night before and steamed it the next morning. Put it in a steamer and steam it over high heat. It will be ready in about 8 minutes after the pot is opened. The specific time depends on the size of the dumplings you make.
Turn on the fire and steam.
The steamed dumplings are green and attractive! ! Eat it while it's hot, otherwise it will affect the taste when it gets cold.
The finished product is beautiful.