Don't miss this wild vegetable in spring, it is used to make green doughs fragrant and soft, non-sticky teeth, not sweet and greasy, cool and not hard
In spring, everything grows and is full of vitality, in Guangzhou, Guangdong, walking on the street can feel the breath of spring everywhere, the young leaves growing on the trees, and colorful flowers. As a food lover, I think there are many wild vegetables worth tasting and can't miss, such as cabbage, purslane, reed, dandelion, mugwort and so on. These wild vegetables grow naturally, each of which has its own unique taste, and the wild vegetables that can be eaten in spring have a particularly good taste.
The day before yesterday, I went to the supermarket to buy vegetables, and when I was waiting in line to check out, I saw a customer who bought a bag of mugwort leaves, and I excitedly asked if there was still mugwort, could I help me find mugwort. The waiter was fine, looking for a while on the vegetable shelves, she said: "Ai Ye only has this bag left, you see." "I took Ai Ye and checked out happily. I like mugwort very much, the nutritional value of mugwort is very high, if you use mugwort to cook chicken soup, mugwort has a little bitter taste, it is this taste with the smell of spring. Spring mugwort leaves are the most tender, spring to eat more mugwort leaves, every spring as long as I see mugwort leaves, I will not miss. Mugwort chicken soup, mugwort green dough, mugwort cake, etc. are all spring foods that I like very much.
Every year I use mugwort leaves to make green dough, this small snack is very delicious, fragrant and soft, and it is unforgettable to eat once. I remember, the first time I ate Ai Ye Qing Tuan, it was in a Hakka restaurant, I smelled the neighbor ordered a multi-ai leaf cake, I couldn't help but order a plate, I ate 3 Ai Ye Qing Tuan by myself, And Ai Ye Qing Tuan left a deep impression on me. That time the Muye Qingtuan was flattened, and the shape was different from the Internet celebrity Aiye Qingtuan, this time I flattened the finished Aiye Qingtuan Garden.
The recipe for making mugwort green dough this time is very good, using glutinous rice flour and wheat starch, the green dough color is turquoise and soft glutinous, it will not stick teeth when eating, and the green dough will not be hard when it is cool. Let's take a look at the detailed practices of the Youth League.
【Ai Ye Qingtuan】
【Ingredients】 100 grams of mugwort leaves, 250 grams of glutinous rice flour, 50 grams of wheat starch, 230 grams of boiling water
【Filling】Red bean paste 240 g.
【Directions】
Step 1 Fresh mugwort leaves are cleaned, the old stems of mugwort leaves are removed, and the young leaves of mugwort leaves are retained.
Step 2 After boiling the water, add the mugwort blanched water, rinse the mugwort with cold water and squeeze the water. I bought a bag of mugwort leaves, a lot of portions, after the mugwort blanched water, I divided 4 portions, I put 3 parts in the plastic bag, put in the refrigerator frozen preservation, so that the processed mugwort leaves cryopreservation can retain the aroma and color of the mugwort leaves, you can use the mugwort leaves to make food throughout the year. Put the mugwort leaves and boiling water into the wall breaker and stir them into the mugwort juice with the wall breaker.
The third step is wheat starch is the powder, wheat starch to make a snack transparent and a little elastic. Wheat starch is stirred with 60 g of boiling water and mixed into a dough. Add glutinous rice flour. Pour the stirred mugwort juice into the glutinous rice flour and mix the mugwort juice with the glutinous rice flour and wheat starch to form a green dough dough.
Step 4 The kneaded dough is covered with plastic wrap to prevent the dough from drying out. Here it should be noted that the dough of the green dough is dry, and a small amount of boiling water should be added in batches, and the dough is soft.
Step 5 Divide the red bean paste into 25 grams.
Step 6 Divide the dough into 45 grams or so into 1 small portion of the dough.
Step 7: Roll the dough into a small round slice, wrap it in the red bean paste filling, seal it tightly, and then roll the dough round and flatten it. To make a green dough, you can only rub the circle and make the green dough into a round ball shape.
Step 8 Steam the prepared dough in a steamer or steaming box.
—Connie says—
The first wheat starch (flour) with boiling water kneaded into a dough, kneading the green dough in the process, according to the degree of softness and hardness of the dough, if the dough is hard, to add a small amount of water in parts.
The filling of the second mugwort green dough can be changed to your favorite filling according to your preference.