Spring mugwort is the time, hand to teach you to do the green dough, soft and fragrant, not discolored and not bitter!

Before and after the Qingming Festival, it is a good time to eat mugwort, although there are still some days from the Qingming Festival, but our side of the mugwort has been very common, the roadside is all, go out and often see people in the picking. Either take it home to cook eggs, or to do the green dumplings, and like to use it to soak their feet.

Speaking of mugwort, in our family's biggest use, is to do the green dumplings, green dumplings is the southern region of the snacks, is the traditional food during the Qingming Festival. Nowadays, many people make green dumplings, including those sold online or in supermarkets, and some of them are modulated with coloring and flavoring agents, which are not authentic enough.

The real green dumplings, must be made with mugwort, spring mugwort is at the time, if you also like to eat green dumplings, you may want to go to pick some mugwort, their own home to do.

Today, I'll teach you to make green dumplings by hand, and the detailed recipe ratio is taught to you, and the pot is soft and fragrant, not discolored and not collapsed and not bitter.

1, we prepare some fresh mugwort, clean it, burn a pot of boiling water, plus a little baking soda into it, and then put the mugwort blanching, put the purpose of baking soda is, can make the mugwort more green.

2, after blanching, it will be fished out, and then dry water, put into the cooking machine to break, after breaking the mugwort mud, take 100g spare. Glutinous rice flour, sticky rice flour, sugar, lard, mugwort mud mixed well, and then pour 50ml boiling water, mix it well, kneaded into a dough.

3. Next, pour 50ml of boiling water into the clarified flour, again mix well and knead into a dough. The next step is to mix the two doughs together and knead them well, and then divide the dough into several small dosages, about 30g each. Next, prepare an appropriate amount of red bean paste, also divided into several, and kneaded into a ball.

4, the following we put the mugwort dough, pressed into a cake shape, the red bean paste wrapped in, wrapped up, close the mouth to be a little tight. Pour water in the pot to boil, and so after boiling, we in the steamer above, evenly spread the oil paper, and then put the green dough on it, cover the lid of the pot to steam, steam and then steam for 7 minutes, you can get out of the pot.

5, out of the pot, we are in the surface of the green dumplings, brush a layer of corn oil, to be cooked corn oil Oh, not raw. After brushing the oil, it will not harden, will not dry and crack, and will not stick. Finally wrapped in plastic wrap, our green dumplings are ready. Look green, eat a mouthful of soft and fragrant, sticky texture is too much to love it, the children also love it.