After entering April, just after the Qingming Festival, everything is full of vitality, this time is the time to eat green dough, I heard that it can remove wet poison and cold poison, so that the body's immunity is enhanced. Qingtuan is a specialty of the Jiangnan people, with a long history, the ancients used the Qingtuan as a sacrifice, and now it has become a very popular cuisine. The green dough is not sweet or greasy to eat, the taste is soft and sticky, there is a smell of fragrance, and it is not greasy to eat every day. Today to share a southern specialty food - taro mud green dough, the method is particularly simple, suitable for all ages, do not know how to eat a pity. Many people don't know how to make taro puree green dough, how to make it? Take a look at the detailed approach. Excellent breakfast in spring, steamed in a pot, soft and delicious, extremely nutritious, and now eaten in season.
【Detailed preparation of taro puree green dough】
Ingredients: choose about 200 grams of glutinous rice flour, 55 grams of sugar, about 15 grams of corn oil, a handful of fresh wormwood (or directly use wormwood powder, you can save time), a little water, warm water, 60 grams of cheng noodles, about 300 grams of Lipu taro, one purple potato, about 60 grams of milk, and others.
Detailed cooking steps:
Step 1: Wash the taro thoroughly, peel off the taro, cut into chunks, wash and peel the purple potatoes, put the taro and purple potatoes in the blender, add 60 grams of milk, add 20 grams of sugar, and break them into taro puree.
Step 2: Place the taro in a non-stick pan, add 20 grams of yellow leaves, sauté the taro puree over medium-low heat, add water, put it out, put it on the board, and set aside.
Step 3: Divide the taro puree into small balls, prepare an empty bowl, add 10 grams of wormwood powder (if it is fresh wormwood, you need to crush the wormwood and then filter out the slag), add an appropriate amount of warm water, stir it well.
Step 4: Add 200 g of glutinous rice flour, 25 g of sugar, add 15 g of corn oil to the container, pour in the mixed wormwood juice, stir it well with chopsticks and start kneading the dough.
Step 5: Knead the glutinous rice flour into a smooth dough until the color turns green and the surface has no pores, covering with a layer of plastic wrap.
Step 6: Prepare an additional container, add 60 g of powder, add 100 g of boiling water, stir it well and knead into a smooth dough.
Step 7: Put the mugwort and white dough together, knead into a smooth shape, cover with a layer of plastic wrap, and steam in a steamer for about 20 minutes.
Step 8: Let the mugwort dough cool, wait until it's not hot, knead into smooth shapes, and divide into 30 grams of small dossiers.
Step 9: Press the small potion into a circle, wrap the taro paste filling inside the mugwort dough, and also use salted egg yolks and bean paste, according to your preference.
Step 10: Slowly push up with the tiger's mouth, tighten the mouth, turn into a smooth ball, and finally steam for another 5 minutes, remember not to steam for too long, otherwise the shape is not good.
Taro mud green dough is a delicacy not to be missed in spring, is a modified version of the ai ye green dough, eat soft and sticky, give people a strong sense of fullness, as a breakfast is very good, do not know how to eat a pity.
Have you learned how to do taro dough? (All images from the internet)