Wormwood Youth

Wormwood Youth

Materials

Glutinous rice flour 650 grams

Flour 180g

200 grams of fresh wormwood leaves

Edible alkali 3 grams

Boiling water 240 grams

20 grams of caster sugar

Lard 40 grams

Filling:

400 grams of pork in front of the pig

50 grams of bacon

1 Cantonese sausage

200 grams of broken rice sprouts

Allspice powder 1 teaspoon

1 tablespoon of Sichuan peppercorn powder

1 tablespoon of chili pepper

Green onion, ginger and garlic powder 2 grams

1/2 scoop of dark soy sauce

Peanut oil to taste

Essence of chicken to taste

Salt to taste

Steps

1. Take the young leaves of wormwood and clean them

2. Add baking soda to a pot of boiling water, and then put mugwort leaves and steam them over high heat for 3 minutes (to remove the bitterness and color fixation of mugwort)

3. Boil the mugwort leaves in cold water

4. After cooling, use a wall breaker to beat the juice (add an appropriate amount of water)

5. A small amount of peanut oil in the pot, fry the pork to dry the water, add bacon, sausage (cut into small points), green onion, ginger and garlic powder, five-spice powder, Sichuan pepper powder, knife-edge chili pepper (ordinary chili powder can also be used), a little dark soy sauce, and finally add broken rice sprouts, chicken essence and salt to fry the fragrance and put it in the refrigerator for later use

6. Mix the noodles with boiling water, then knead them into a ball for later use

7. Add glutinous rice flour, mugwort leaf juice, pork, sugar and dough to knead together to form this dough

8. Knead like this

9. Take out one-third of the dough and knead it into thin pieces

10. Boil the pot under water and cook the dough pieces until they float

11. Knead the boiled noodles with the dough on both sides (it will be very sticky at this time, you can add some dry glutinous rice flour and knead it in an appropriate amount)

12. Until it is kneaded like this, it is not sticky

13. Roll the dough into strips

14. Make a uniform size agent

15. Arrange the cake into a depression in the middle

16. The filling after cold rubbing is easy to wrap into the dough base

17. Wrap the Youth League with the method of tightening the tiger's mouth

18. Complete all the Youth Leagues in the same way

19. After the water is boiled, put oil paper on the steaming drawer, put the Qingtuan in it, and be careful not to put it too crowded.

20. Steam for 8-10 minutes on high heat, the filling is cooked, don't steam for too long. Brush with a thin layer of peanut oil while hot for a more beautiful color

21. Eat it hot, soft and glutinous

22. If you can't finish eating, you can wrap it in plastic wrap and put it in the refrigerator to freeze, and when you eat, just thaw it in advance and steam it again.

23. It is the most fragrant when you get out of the pot

24. The same method can be wrapped in red bean paste, meat floss, vegetarian dishes and so on