Qingtuanzi was the first time I went to my mother-in-law's house in Jiangnan, and I fell in love with it at first sight. My mother-in-law knew that I loved eating and always tried to make some for me when we went home. Now that my mother-in-law is old, I haven't made this thing for many years. It is said that it is very troublesome to make this thing. I would like to thank my mother-in-law for her love for me.
Without the green dumplings made by my mother-in-law, I still miss it. I bought them in the supermarket, but they never taste that way, and they don't have that unique fragrance... So I came up with the idea of making my own Qingtuanzi. My mother-in-law's Qingtuanzi is said to be made of wheat straw. I was a little confused about wheat straw. So, I used the powerful network to finally find the Qingtuanzi that I could make this season-Mugwort leaf, but where can I find Mugwort leaf? I only know the dried mugwort leaves in the Chinese medicine pharmacy, but I really have never seen anything fresh...
Coincidentally, I talked to a colleague about mugwort leaves a few days ago. It seemed that I was not talking about making green dumplings, but about soaking feet. It would be good to pick some mugwort leaves and dry them in the sun this season. Wait, the speaker was unintentional, but the listener was intentional. I didn't expect that this colleague would bring me a bag of fresh mugwort leaves on Monday. I was really moved, so I had the Ai Yeqing Group.
Aiye Qingtuan
By KaileeNienow
Recipe Recommendations
- Folium artemisiae argyi appropriate amount
- glutinous rice flour appropriate amount
- white sesame appropriate amount
- peanut appropriate amount
- rock sugar appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Aiye Qingtuan
1
Put 5 grams of alkali in a boiling water pot, wash the mugwort leaf and blanch it for three to five minutes, pick it up and rinse it in cold water for a few times to taste bitter.
2
Knead the washed mugwort leaf and glutinous rice flour into dough, cover with a wet drawer cloth and soak for 20 minutes.
3
During the time when the noodles are being brewed, the filling is made with white sesame seeds + peanuts + rock sugar.
4
Divide the dough into about 30 grams (for the sake of uniform size, hehe).
5
After wrapping the filling, roll a layer of salad oil on the surface to prevent cracking after cold.
6
Put it into the pot, you can put ten of them, with cabbage leaves on the bottom, and brown leaves are better.
7
It takes ten minutes to boil the pot and it will be okay.
8
It becomes greener on a plate.
9
Light aroma of mugwort leaf and sesame and peanut aroma.Aiye Qingtuan Make Tips
Put mugwort leaves into a food processor, add an appropriate amount of water, and blend into a juice. Later, I found that a food processor is not strictly necessary, as tender mugwort leaves will melt during the kneading process. The filling can be prepared according to personal taste; both sweet and savory fillings are fine. The wrapped balls should be brushed with a layer of salad oil to prevent cracking after cooling. Before putting them in the steamer, make sure to wait for the water to boil, as this makes them easier to shape. Vegetable leaves or palm leaves should be placed under the balls.