Recently, various types of youth leagues have been listed
The soft glutinous green dough is dyed with the color of spring
The green of the green group comes from the "grass juice"
It is a green plant pulp juice from the glutinous rice dough
Except for wormwood,
There are also many plants that can be used to make green balls
Next, let's take a look at it with Lu Rongjun
Wormwood
SPRING
mugwort
Mugwort, also known as wormwood, mugwort, mugwort, is a perennial weed commonly found in the field. Wormwood is the most common plant that makes green balls.
Fresh wormwood is picked, simmered in lime water, then simmered over high heat, removed from its bitterness, rinsed and mashed out. The grass-green wormwood juice is kneaded into the glutinous rice flour, then wrapped in various fillings, steamed and eaten. The green dough made from wormwood has a unique wild grass fragrance and a strong flavor.
Rat Koji
Koji grass, also known as cotton cabbage, is a common wild vegetable. In the wild vegetables that make green dough, its use rate is second only to wormwood.
In early spring, the koji grass between the ridges has already emerged. When the koji grass has not yet flowered, its young seedlings can be picked and eaten. The small yellow flowers of the rat koji grass are also edible. The green dough made from the leaves and flowers of rat koji grass is not as green as wormwood, and its surface is yellow-green, soft and sticky, and the aroma is overflowing.
Grass head
Grass head, also known as alfalfa, was originally used as a kind of cattle and sheep feed, and in the Jiangnan region, people often eat it as a vegetable. The grass head has three leaves and small yellow flowers, which are very easily recognizable in the wild.
Not only that, but the straw head circle is also a favorite dish. The picked grass is washed and then beaten into a blender and poured into the glutinous rice flour, the color of the dough is pale green. The green dough made with grass head has a fragrant taste.
Pulp wheat grass
Pulp wheat grass is a wild plant that grows on the banks of rivers, ditches and fields in Jiangnan. The green dough is made from pulp wheat grass, the dough is turquoise in color, and the dough is softer and stickier.
To extract the pulp of wheatgrass juice, you can use a juicer, you can also put it directly into the water and rub it, and finally filter out the turquoise juice. Adding the right amount of lime water can make the color greener, and after the dough is made, it is smeared with a little cooking oil, which looks very appetizing.
Mud mustard
Mud mustard is an annual herb, also known as bitter horse, lime, and glutinous rice. Before flowering, the mud mustard juice is abundant, the stems and leaves are crisp and tender, and the seedlings of the mud mustard are pure green natural wild vegetables in spring, which can also be used to make green dough.
The taste of mud mustard is slightly bitter, when making green dough, you can pick young seedlings, soak in water to remove the bitter taste, knead into juice, and then add lime water and knead with the dough. The green dough made of mud mustard is turquoise in color and mellow in taste.
Thorny dish
Thorny vegetables, commonly known as green cabbage, small thistle grass, perennial herbaceous plants, flowering and fruit period of 5-9 months. Thorn cabbage is spread throughout the hilly and plain areas of the country, and has a long history of consumption. Due to the dark color of the thorny vegetables, it is very suitable for extracting juice to make green dough.
The taste of thorny vegetables is bitter and sweet, and if you want to remove the bitter taste, similar to the method of making mud mustard, you can soak in water and add lime water.
Ramie (zhù) hemp leaf
ramie
Ramie leaves can also be used to make green dough. Ramie is more common in the Gangnam region, and the young leaves can be eaten cold.
The leaves are cooked, chopped and kneaded into glutinous rice flour, which can be added with lime water to remove sourness, or the acidic substances of baking soda and ramie can be added. The green dough made from ramie is lighter in color and smells like wild vegetable cakes.
In addition to the plants mentioned above
Pumpkin leaves, winter melon leaves, loofah leaves, etc
The leaves of vegetables can also be used to make green dough
Green doughs made from different plants have their own flavors
What kind of flavor dough dove you like the most
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Don't go, learn how to make youth leagues!
-Step 1-
Cooked rice flour is added to the glutinous rice flour, and the ratio of cooked rice to glutinous rice flour is about 5:1
-Step 2-
Add the wort and the ratio is about 2:1
-Step 3-
Knead into a dough until the dough is smooth and does not stick to your hands
-Step 4-
After waking up, rub the molded dough into strips and pluck the embryos
-Step 5-
Wrapped in bean paste or salted egg yolk meat with pine filling
-Step 6-
The shaped dough is placed in the cage grid with the sharp corners facing upwards and steamed for 15 minutes
- Done -
After the maturity of the green dough, while hot brush oil directly inverted container plate, you can eat
Source: Chenshan Botanical Garden
@Shanghai release
Professional support: Fengxian Green City Appearance Bureau