Fujian cuisine
KaileeNienow
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. <br />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... <br /><br />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.
