No mugwort leaves can be replaced by blue vegetables such as chrysanthemum and spinach, or steamed with fruit juice and glutinous rice flour wrapped in stuffing. Of course, the color is not as good as this one.
The practice of the wormwood youth league:
Take old roots of wormwood and tender leaves 120g.
After washing, soak in baking soda water for a while, then rinse and drain.
Boil the water in the pot, boil a little alkali powder (salt), and then put the mugwort leaves in it and blanch it.
Quickly put the blanched Folium Artemisiae Argyi into cold boiled water to cool.
Take it out (I only picked 360 grams of tender leaves from 2 Jin of wormwood, boiled them in water, and divided them into three parts, one for use and the other two for freezing in the refrigerator)
Mash the blanched Folium Artemisiae Argyi (if it is dry, add water appropriately).
Filter the juice to get wormwood paste for later use (drain the juice as much as possible).
I like these two brands of glutinous rice flour and corn flour.
Pour 80 grams of boiling water into the ground powder and stir it evenly (you can wear disposable gloves and rub it evenly without particles)
Mix glutinous rice flour with sugar, then pour in 1 10g hot water and stir it into a floccule for later use (if it is salty, you can omit the sugar and add 5-6g hot water) (I like to use hot water, which is easier to knead).
Add 20g lard (liquid) into the flour in step 9 and glutinous rice flour in step 10, and knead well.
Put it in a big bowl (try to choose a bigger bowl)
Steam in boiling water 15-20 minutes.
Cool it a little (if you are not afraid of scalding, you can directly add wormwood mud to knead it) and knead it evenly (put some corn oil on the silica gel pad, put the dough on it and knead it, and be sure to wear disposable gloves. It takes some time to knead wormwood mud, so I specially took a small video for everyone to see, so I must knead it evenly)
Put the kneaded dough into a fresh-keeping bag and seal it for later use.
Steamed salted egg yolk and crushed.
The red bean paste is divided into 12 portions (this recipe is about 12 pieces. If you don't like meat floss, you can use it with bean paste, 30g for each bean paste).
Mix minced pork with salad dressing and egg yolk, divide into 12 parts, and knead into balls.
Each piece of bean paste is wrapped with 10g egg yolk and minced meat stuffing.
The green ball skin is divided into 12 parts, and one green ball skin is kneaded round and flattened, and kneaded (rolled) into a green ball skin with thin periphery and thick middle.
Add bean paste, egg yolk, and meat floss stuffing (you can use bean paste entirely).
The tiger's mouth is round in the middle and pinched (like a bun)
Just surround them and wrap each one with plastic wrap to prevent the green balls from drying out.
Is the fragrance of wormwood delicious?
This is filtered juice, which is packaged in groups and then steamed. The color is not as good as that of steamed juice.
skill
1. If the dough is hard, you can heat it in the microwave for 30 seconds or steam it in boiling water for 5 minutes. Don't ask why it's hard, it's not as soft as the outside. Who knows what's added to the dough outside?
2, 2-3 days to eat the best taste, can be frozen, take out and steam before eating.
3. If you don't like wormwood paste, you can use spinach paste instead.
4. Be sure to bring disposable gloves or put some corn oil on your hands to prevent them from sticking.
5. Put a little corn oil on the steamed noodle bowl in advance, which is easy to clean afterwards.