How to do Wormwood Youth League How to do Wormwood Youth League?

1.Meat filling production: pour oil into the pot, heat over high heat, put in an appropriate amount of peppercorns, and remove them after baking the numbness (at this time, there is a fragrant hemp flavor of peppercorns in the oil, but you will not chew peppercorns when you eat).

2.Turn off the heat, wait for the oil to cool a little, pour in the minced meat, and use a spatula to keep turning it over to break up the minced meat.

3.Again**, medium size. After the minced meat is white, add a spoonful of homemade secret watercress (ordinary Pixian watercress is also OK) and stir-fry evenly.

4.Add the smoked bamboo shoots, sauté and add seasoning salt.

5.Finally, add the dried white tofu and stir-fry (because the dried white tofu I bought is a bit salty, so add it last, and if you buy the white flavor, you can add it with the bamboo shoots). Turn off the heat, add a little MSG, stir-fry well and remove from the pan.

6.Put it in a utensil, let it cool, put it in the refrigerator for more than 2 hours, and set aside. (It's easier to wrap after the oil has condensed).

7.Sugar filling: peanuts, walnuts, put in the oven at 150 degrees, medium layer, top and bottom, 5 minutes. After removal, peel the peanuts and beat them with a blender.

8.Finely chop the brown sugar, add the peanut walnut powder, sesame powder and mix.

9.Mix an appropriate amount of corn oil with a small amount of butter (generally vegetable oil alone is fine). After boiling, pour in 2 over low heat, slowly stir-fry evenly, and remove from the pot.

Allow to cool (preferably in the refrigerator). Material ratio: 30%-40% of brown sugar powder (according to personal preference), the rest is peanut walnut sesame powder.

When using, knead to a suitable size.

11.Once the mugwort is cooked, remove it and squeeze the water dry.

12.Chop.

13.Add to the kneaded glutinous rice dough, knead well and use.

14.The wrapped green balls can be placed on the bottom with winter vegetable leaves to prevent sticking.

15.Steaming method: After the water in the steamer is boiled, put in the prepared Qingtuan, steam for 5 minutes, turn off the low heat, open the lid, and leave the air open for 3-4 minutes.

16.Steam for another 5 minutes, turn off the heat, open the lid and let the air open for 3-4 minutes.

17.Finally, steam for 5 minutes, and you're ready to eat! (The glutinous rice dumplings are steamed by steaming, because of the steam water, they are easy to deform, and the shape is still good after steaming this method.) Be careful not to drip the soda on the lid of the pot when you start the pot!

Smell the fragrance of wormwood again, eat the Qingtuan, are you a sweet party or a salty party.

Ingredient list:

300 grams of wormwood, 300 grams of glutinous rice flour, 150 grams of japonica rice flour, 2 grams of baking soda, 20 grams of lard.

100g meat floss, 100g pine nuts, 140g salted egg yolk, 35g salad dressing.

Cooking steps: step1 -

After washing the wormwood, blanch it in a pot, add baking soda at the same time, remove it and put it in a food processor for about a minute, and add baking soda to keep the color of the wormwood unchanged.

step2 -

Beat 150ml of purified water into a blender.

step3 -

Pour the beaten wormwood juice into a strainer for filtration, and filter the wormwood residue to the end directly, if you want the wormwood to have a stronger taste, you can also add part of the wormwood residue.

step4 -

Glutinous rice flour and japonica rice flour are mixed evenly, and then lard is added, the effect of lard can ensure that the Qingtuan does not crack, and start to pour wormwood juice in small quantities in batches, stirring evenly.

step5 -

step6 -

During the proofing process, you can start to process the filling, the salted egg yolk is steamed in the pot, and the matsutake mushroom is stir-fried.

step7 -

Pour the steamed salted egg yolk into a bowl and mash it with a rolling pin, fry the pine nuts and put them on a plate, ready to add them to the crushed egg yolks.

step8 -

Pour the pine nuts into the salted egg yolks, mash them again with a rolling pin, then add the meat floss and salad dressing and mix well so that the filling is ready.

step9 -

Knead the mixed filling into a ball for later use, and you can actually smell the aroma of meat floss, egg yolk, and pine nut mixture during the kneading process.

step10 -

Take a small piece of the proofed dough and arrange it, press it into the shape of a bird's nest with your thumb, then put the filling to close the mouth, and then arrange it into a smooth green ball, the amount of dough in it should be larger than the filling, so that the filling can be wrapped in.

step11 -

Spread the bun pad at the bottom, put it in the steamer, steam it on high heat for about 15 minutes to eat, touch it with your hands and you can find that the Qingtuan is a little sticky, it will be sticky, the Qingtuan must be eaten while it is hot in this state, the taste is very good, it is the feeling of spring.

step12 -

Smell the fragrance of wormwood again, eat the Qingtuan, are you a sweet party or a salty party.

First of all, you need to find wormwood, then cook it, chop it to get the juice, put in flour, knead it into a green dough, add sugar, wrap the dough with leaves, and steam it in a pot.

Clean the fresh wormwood, add baking soda to the boiling water to blanch the soft wormwood, immediately take it out and put it in cold water, add a little water to beat the mud, then knead the noodles, sugar and wormwood into a ball, bread bean paste in it, put it in the oil pan and take it out.

The preparation of mugwort grass dumplings is very simple, add the grass juice to the flour and stir well. Then add the bean paste and other fillings to the mugwort grass ball, and it's done.

The tutorial on how to do it is as follows.

Prepare ingredients, mugwort leaves, sugar, glutinous rice flour, oil.

Fresh mugwort leaves are picked back and soaked in water to wash clean, boil water, add edible baking soda to scald mugwort leaves, take them out and soak them in cold water, squeeze mugwort leaves halfway, change the water, and soak them in water until the mugwort leaves are not bitter. If you have a cooking machine, put the processed mugwort leaves in it, add a small amount of water and break it. If you can't use it up, you can directly freeze mugwort leaves or break them and put them in bottles for cryopreservation, and thaw them when you use them.

It is also possible to freeze the processed leaves, thaw them and break them up for use. You can cold mugwort leaf puree and glutinous rice flour, knead the glutinous rice dough with an appropriate amount of sugar, throw a small piece into a ball, boil it up for a while, then take it out and knead it with the cold glutinous rice dough, add some oil and knead it in.

The stuffing can be made to your liking. Don't add too much sugar to the salty skin. If you like the traditional peanuts, sesame and white sugar are also very fragrant, the bean paste is also good, and the meat floss egg yolk filling is also delicious. Wrap the finished product, cold the wrapper, or put it directly in the steamer or steamer, otherwise the surface will be dry.

When steaming, it should be noted that the general size, after the water is boiled, it will be cooked in about 10 minutes on medium to high heat. If you see that the swelling is a little full, it is cooked, and if you are worried about not being cooked, you can prick a toothpick to test it. Oversteaming does not affect eating, it will collapse, and the appearance will collapse.

There are a lot of obvious coarse holes stretched out on the surface, and if they are expanded and deformed, they are oversteamed.

Youth League

Qingtuan is a traditional specialty snack in the Jiangnan area, green, mixed with mugwort juice into glutinous rice flour, and then wrapped in bean paste filling or lotus paste, not sweet or greasy, with a light but long fragrance.

Qingtuan is a traditional dim sum eaten by people in Jiangnan during the Qingming Festival, according to research, the name of Qingtuan began in the Tang Dynasty and has a history of more than 1,000 years, almost every Qingming Festival has to steam Qingtuan, in ancient times, people did Qingtuan mainly used as a sacrifice, although Qingtuan has been passed down for thousands of years, the appearance has not changed, but its function as a sacrificial offering has been increasingly weakened, but has become a seasonal snack.

To make Qingtuan, some use berry wheat grass, some use green wormwood juice, and some use other green leafy vegetable juice and glutinous rice flour to pound and then stuff with bean paste. The function of the Youth League as a sacrifice is gradually diluted, and it is more used as a spring outing snack.

<> "Youth League Season." It's another year of Youth League season, and today I'll take Zao Xian to make 3 flavors of Youth League with fresh wormwood puree!

Qingtuan leather production.

Glutinous rice flour + caster sugar + corn oil + wormwood juice, mix and knead well.

Pour 100 grams of boiling water into 60 grams of clear noodles, mix well into a transparent dough, and add it to the glutinous rice dough in front.

Knead the two types of dough and divide them into 45 grams.

Glutinous rice flour: 200 grams.

Caster sugar: 28 grams.

Corn oil: 15 grams.

Mugwort mud juice: 180 grams (depending on the softness of the dumplings, the hardness can be increased or decreased appropriately) round stone chop.

Steps: 1. Enlarge all the ingredients into a bowl, knead them into a ball (knead them directly by hand, haha faster), and set them aside;

Boiling water: 100 grams.

Steps: 1. Pour the freshly boiled boiling water into the clear noodles and quickly stir them into a transparent dough of half an orange;

2. Put it into the glutinous rice dough made in front and knead it repeatedly;

3. The dough is divided into 45 grams, and the fillings are wrapped respectively (salted egg yolk and meat floss filling, fresh milk filling, taro paste filling) 4. Put the wrapped green ball into a boiling steamer (the steaming cloth is also brushed with a layer of oil, which is not easy to stick), and steam for 10 minutes on high heat (the steaming time should not be too long, it is easy to collapse).

5. Brush oil on the surface of the Youth League while it is hot, which can prevent sticking;

6. Wrap the plastic wrap and it's OK!

Wormwood does the Youth League is introduced as follows:

Artemisia leaf juice: 200 grams of mugwort leaves, 2 grams of baking soda, 200 grams of hot water.

Qingtuan skin: 200 grams of glutinous rice flour, 170 grams of mugwort leaf juice, 60 grams of Cheng dough (wheat starch), 80 grams of boiling water.

Filling; 16 salted egg yolks, 100 grams of meat floss, 50 grams of salad dressing.

Specific method] 1. Remove fresh mugwort leaves, mugwort leaves before the Qingming Festival are tender seedlings, you can pick more at a time, and the juice of mugwort leaves can be frozen and used next time.

2. As long as the young leaves of the branches are picked, soak them in salt water for half an hour and clean them.

3. Boil water in a pot, add 2 grams of baking soda to the boil, pour in mugwort leaves and stir quickly, and turn off the heat when the mugwort leaves are completely discolored.

4. After taking out the mugwort leaves in cold water and boiling them with baking soda, the mugwort leaves can maintain their emerald green color. Squeeze out the mugwort leaves, pour them into a food processor, add 200 grams of hot water, and beat them into a puree.

5. Strain out 170 grams of mugwort leaf juice, pour it into glutinous rice flour, knead it quickly, and knead it into a smooth dough.

Pour boiling water into the noodles and stir quickly. At this point, the dough is loose and does not form a ball.

7. Knead the dough with repeated folding, and the meat will soon be smooth.

8. Knead the glutinous rice dough and the Cheng dough together, knead them well, and wrap them in plastic wrap.

9. Steam the salted egg yolk in a pot for 5 minutes, mash it, add the meat floss and salad dressing and mix well.

10. Divide the mixed egg yolk and meat floss into 25 grams and form a ball.

11. The mugwort leaf dough is divided into 50 grams, and I make it relatively large, so I can divide it evenly according to the size I want. Cover the dough with a plastic wrap bag or wrap at all times.

12. Take a wormwood dough and wrap it in the egg yolk and meat floss filling.

13. Use the tiger's mouth to push the dough up and close the mouth.

14. Boil water in a pot, open the water into the Youth League, steam it over high heat for 8 minutes, and then open the lid of the pot three times after 5 minutes, which can effectively prevent the Youth League from collapsing.

15. Brush the steamed Qingtuan with a layer of cooking oil while it is hot.

16. Place the slightly cool Qingtuan, we can wrap it in plastic wrap. The salty and delicious Qingtuan is soft and glutinous and non-sticky, with the fragrance of wormwood, which is very delicious and will not be hard when cooled.

To make mugwort leaf green ball, you need to prepare some mugwort leaves, then put it in the pot and add an appropriate amount of lime to steam it, then wash off the lime water, and then knead it into glutinous rice flour, so that you can make a turquoise dough embryo, and then divide it into dough of similar size and knead it into a circle, flatten and wrap it into bean paste filling, close the mouth, and then knead it into a round ball, so that the mugwort leaf green ball is ready, spread a wet cloth in the steamer, put it in the green ball, and steam it for about 15 minutes to eat. It can also be referred to as the first gear to coat it with some sesame oil.

To make mugwort leaf green balls, you need to prepare some mugwort leaves, and then put them in a blender to make green juice, add a little salt to the mugwort leaf juice, and put it in a pot to boil. When it is hot, put it into the glutinous rice flour and knead it into a dough, then divide the bean paste and the dough into the same amount, then wrap the bean paste into the dough and knead it round, brush with some oil and put it in the steamer to steam, cook for about 20 minutes and eat.

The nutritional value of Artemisia Leaf Youth League.

Artemisia Leaf Qingtuan contains a lot of calcium, which can play a good role in calcium supplementation, and can also alleviate the problem of osteoporosis.

1. To make wormwood Qingtuan, you should first boil dried wormwood in water, then mix rice flour, glutinous rice flour, sugar, wormwood juice and an appropriate amount of lard together, and then put it into a steamer and steam for about 30 minutes. Finally, take out the steamed liquid dough and divide it into evenly sized pieces, then use it to wrap the filling and knead it round.

2. There are many ways to make wormwood green balls, if we want to make it at home, we can first buy an appropriate amount of dried wormwood in the supermarket, and then put it in clean water and boil it for about ten minutes, and then take out the wormwood in the water to leave the water for later use.

3. Then mix the rice flour, glutinous rice flour, sugar, wormwood juice and an appropriate amount of lard together, and then put the meaty dough into the steamer and steam for about 30 minutes, and we can also prepare the filling according to our own taste in the process of steaming the dough.

4. Finally, roll the steamed dough into long strips and cut it into evenly sized pieces, and then use it to wrap the pre-prepared filling and knead it round. There are many kinds of fillings for Qingtuan, and we can choose egg yolk meat floss, sesame seeds, lotus paste and so on.