How to Make Ai Ye Qing tuan
Chinese traditional cuisine

How to Make Ai Ye Qing tuan

  一、About Ai Ye Qing tuan

  Difficulty: Normal

  taste: sweet

  Craft: Steaming

  Number of meals: 1-2

  Preparation time: 10-20 minutes

  Production time: 1-2 hours

  二、Ai Ye Qing tuan ingredients preparation

  Mugwort: moderate amount

  Peanuts: moderate amount

  Glutinous rice flour: moderate amount

  White sesame seeds: moderate amount

  Rock sugar: moderate amount

  三、Ai Ye Qing tuan’s production method

  Step 1. Put 5 grams of alkali in a pot of boiling water, wash and blanch the mugwort leaves for three to five minutes, then rinse them in cold water several times to remove the bitterness.

  

  Step 2. Knead the rinsed mugwort leaves and glutinous rice flour into a dough, and cover with a damp cloth for 20 minutes.

  

  Step 3. During the time for the noodles, make the filling, white sesame seeds + peanuts + rock sugar.

  

  Step 4. Divide the noodle into an amount of about 30 grams (for the sake of symmetrical size, haha).

  

  Step 5. After filling the stuffing, roll a layer of salad oil on the surface to prevent cracking after the cold.

  

  Step 6. Put it in the pot. Just put ten. The cabbage leaves are placed underneath. Brown leaves are better.

  

  Step 7. Cook the pot for ten minutes and it will be OK.

  

  Step 8. Put it on the plate and become greener.

  

  Step 9. Faint aroma of mugwort leaves and sesame peanuts.

  How to Make Ai Ye Qing tuan

  Production notes

  1. Put the leaves of the mugwort in the cooking machine and put an appropriate amount to make juice. Later, it was found that the cooking machine is not necessary, because the tender mugwort leaves melted during the kneading process;

  2. the filling can be made according to your own taste, sweet and salty can be;

  3. the wrapped dough should be brushed with a layer of salad oil to prevent it from cracking when it is cold;

  4. Be sure to wait for the water to boil before putting it in the steamer, it is easy to shape, and the vegetable or brown leaves should be placed under the dumpling;

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