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Qingtuanpi

(wormwood juice 155g) or (clear water 140g+ wormwood powder 10g to make wormwood juice) | milled glutinous rice flour 165g | sugar 28g | corn oil 10g | boiled water 75g | powdered (sticky rice flour)

All the wormwood juice, glutinous rice flour, sugar and corn oil are added, and stirred into dough, and then the powder is poured into boiling water and quickly stirred evenly.

3. Add corn starch to the dough just kneaded, knead it into balls, divide it into 38g balls, and cover it with plastic wrap for later use.

■ Black sesame stuffing

250g| peeled mung beans | 100g black sesame |150g white sugar | 50g corn oil | 100g maltose.

Boil peeled mung beans and mash them, and crush black sesame seeds with white sugar.

2 Put mung beans into a non-stick pan and stir-fry until they are thick. Add corn oil and stir-fry twice. After corn oil is completely absorbed every time, add black sesame seeds and white sugar and stir well.

Add maltose, stir-fry until the dough is shaped, and divide it into 30g dough in a non-stick pan.

■ Salted egg yolk stuffing 30g (12).

Salted egg yolk 120g | floss 150g | salad dressing 88g

Steamed salted egg yolk and crushed.

2 Add minced meat salad dressing, stir into dough, and divide into 30g plastic wrap for later use.

I usually prepare stuffing first, and then make green dough.

The wrapped green balls are steamed in the pot for about 15 minutes.

Brush a layer of corn oil immediately after baking.

Warm package. Cover with plastic wrap.