The practice of wormwood green jiaozi

The practice of wormwood green jiaozi is as follows:

Tools/ingredients: Folium Artemisiae Argyi 200g, baking soda 2g, hot water 200g, glutinous rice flour 200g, Folium Artemisiae Argyi juice 170g, dried noodles 60g, boiled water 80g, stuffing, salted egg yolk 16, dried pork floss 100g and salad dressing 50g.

1. Pick fresh mugwort leaves. The mugwort leaves in front of Tomb-Sweeping Day are tender seedlings. You can choose more at a time, and the prepared mugwort juice can be used next time.

Just pick the leaves from the branches, soak them in salt water for half an hour and clean them.

3. Boil water in the pot, add 2 grams of baking soda to the water, pour in Folium Artemisiae Argyi, stir well, and turn off the fire completely.

4. Remove the Folium Artemisiae Argyi from cold water and cook with baking soda to keep the Folium Artemisiae Argyi green. Squeeze the wormwood leaves, pour them into a cooking machine, add 200 grams of hot water, and paste them into wormwood paste.

5. Filter out 170g Artemisia argyi leaf juice, pour it into glutinous rice flour, and quickly knead it into smooth dough.

6. Pour 80 grams of boiling water into the noodles and stir quickly. At this time, the dough is loose and does not agglomerate.

7. Keep folding and kneading the dough repeatedly, and the meat will soon be smooth.

8. Knead the glutinous rice balls and dough together, and wrap them with plastic wrap after thorough kneading.

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

10, the mixed egg yolk floss is 25g, and it is a ball.

1 1. Folium Artemisiae Argyi dough is divided into 50g pieces. I'll make it bigger and divide it equally according to the size I want. Cover the dough with plastic wrap or plastic wrap at any time during cooking.

12, take a wormwood dough and wrap it with egg yolk and fluffy stuffing.

13, push the dough up with the jaws and close the mouth.

14. Boil the water in the pot, put the water into the green ball, steam it for 8 minutes, and open the lid three times after 5 minutes, which can effectively prevent the green ball from collapsing.

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

16, cool green balls, we can wrap them with plastic wrap. The salty and palatable green ball is soft and waxy, with the smell of wormwood, which is very delicious and will not harden when cooled.