How do you make the Youth League look good and delicious? Is it green grass or wormwood? This kind of mugwort is used to make Qingtuan, its smell is fragrant, less bitter, and the taste will be better than other Qingming grasses.
First clean the mugwort collected at home, drain the water on the surface, then boil a pot of boiling water, put mugwort blanched water for about five minutes, take it out, put it in cold water to cool, and then squeeze out the water, put it into a wall breaker to break, add an appropriate amount of water, beat it into a fine grass pulp, the finer the better. The next most important thing is the proportion of rice flour, you can't just use glutinous rice flour, you must match it with sticky rice flour, so that the taste is soft and sticky, not sticky or hard. The ratio of sticky rice flour and glutinous rice flour is 2: 3, and then with one and a half pounds of mugwort, this ratio must not be mistaken, this way the Qingtuan skin is soft and chewy, and it will not be hard for a long time. When mixing rice noodles, remember to add five grams. Baking soda, the right amount of cooking oil, this is the key to keeping the green of the green ball and not blackening.
Finally, knead it into a smooth dough, then pull out a small dough, and then arrange it into small nests, wrap your favorite filling, and then wrap it into a small ball, this is the must-eat green ball in spring.
When all the fruits are ready, put them in a steamer, boil the water and steam for about 15 minutes. The color of the Qingtuan is very turquoise, and it will not change color and blacken after cooling. The taste of the dough is very soft and sticky, and it is full of spring taste in one mouthful