Bean paste, mulberry leaves and green dumplings
Overview
Ever since I heard that Qingtuan is eaten during Qingming Festival, I can’t help but try it every time during Qingming Festival. It is said that Qingtuan is made of mugwort or Qingming grass. However, you have to go to the mountains to pick these two things yourself, and you have to face a problem: pulling the wrong weeds. So, just use alternatives. The custom of picking up something halfway is not that particular. It's nothing more than dyeing, and the pile of mulberry leaf powder should be able to do this. I just don’t know how much mulberry leaf powder is needed to steam the dark green dumplings. I carefully added it to 20 grams and looked at the green dough. I was quite proud of it. The color was really good. The filling is ready-made red bean paste, so I am too lazy to think about the filling. The green dumplings quickly darkened under the influence of steam, turning into a deep dark green, which seemed pretty good. When it comes out of the pot, it loses the fumigation of water vapor, and the green that was still clearly visible quickly disappears, leaving only ink. . . . . Dark dumplings. . .
Tags
Ingredients
Steps
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Ingredients: 120g glutinous rice flour, 20g mulberry leaf powder, 90g water, 120g red bean paste
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Pour the dough into the bowl,
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Knead into a uniform dough,
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Divide the dough and filling into 8 equal portions.
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Take a piece of dough and shape it into a nest,
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Put the stuffing,
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Push the dough up and wrap it up.
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Round.
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Place into a boiling steamer and steam over high heat for about 15-20 minutes.
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Turn off the heat when cooked,
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Remove from pan and plate.
