What grass is Suzhou Youth Tuanzi made of? What plant does Green jiaozi use to juice?

Green jiaozi, a famous snack in Suzhou, is called Green jiaozi because their appearance is turquoise and then round. They are delicious, and many people like them, but you certainly don't know what this thing is made of. What's the juice in the green outside? Let's introduce it together!

Practical preparation materials for Suzhou youth league members

Absinthe: There are many wild places. When the weather is fine, you can go for an outing and pick some "greens" by the way.

Glutinous rice flour: The method we introduced is to make green balls with pure glutinous rice flour, so that the green balls taste softer and more glutinous. Folk also have the practice of adding sticky rice noodles. However, the dough with sticky rice flour will harden after cooling and must be reheated before eating.

Stuffing: spring bamboo shoots, pork and cabbage. You can also prepare bean paste if you like sweets.

Alkaline noodles: when cooking green juice, adding alkaline noodles will have a good color fixing effect, and the green group will be greener.

What plant does Green jiaozi use to juice?

1, fresh wormwood washes away the sediment, and chooses to remove the old roots and stems, leaving only the young leaves.

2. Pour about 1000 ml of water into a boiling pot, add 1 teaspoon of salt and bring to a boil.

3. Put the washed wormwood 1 min, take it out and drain it. The function of blanching is to remove the astringency of wormwood.

4. Take out the blanched wormwood, put it into a juicer, add 250ml of water, and squeeze out the green juice.

5. Pour the green juice into a boiling pot, add a teaspoon of edible alkaline noodles and bring to a boil.

6. Pour the cooked green juice into glutinous rice flour while it is hot and stir with chopsticks. Be careful not to add too much green juice at a time, add less first, and then add it slowly according to the dryness.

7. When the glutinous rice flour in the basin is mixed into a knot, it is kneaded into dough, and the 1/5 of the dough is kneaded into balls.

8. Boil the water in the pot with high fire, add the meatballs and cook for about 3 minutes. When the particles float, filter and remove them.

9. Put the cooked meatballs into the kneaded dough, put some oil on your hands to avoid sticking your hands, knead the dough hard, and knead the cooked meatballs evenly into the dough. This practice can make the green ball taste softer and more glutinous.

10. If the dough feels sticky, you can add some glutinous rice flour and knead it until it no longer sticks to your hands.

Stuffing practice

Here I briefly introduce the salty stuffing method. Dice bamboo shoots, pork and cabbage, mix them together and fry them in a pot. Note that cabbage may be salty, so add less salt when frying.

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1. Add enough water to the steamer and spread wet gauze on the steamer.

2. Wash the leaves of Zongzi, cut them into sections about 5 cm long, and spread them evenly on the steamer one by one.

3. Rub a little oil on your hands and tear the kneaded dough into small balls. (Figure 3)4. Take a small dough, knead it into a ball with your hands, and press a deep hole with your thumb.

5. Add the stuffing (bean paste), knead it into a ball and seal it, and gently knead it into a ball. Be careful not to push too hard, so as not to mix the bean paste with the dough.

6. Coat the rubbed green ball with a layer of oil and gently put it on the leaves of the steamer to avoid sticking to the pot. Then make a green ball until the whole steamer is full.

7. Turn off the fire after steaming for 7 minutes, and brush a layer of oil while it is hot to avoid the green ball cover from hardening. Be careful not to steam for too long, or the green ball will soften and collapse.

Others:

The traditional green juice method is more troublesome. It needs to be boiled with lime and filtered, and then boiled with water until the wormwood is soft and rotten and the green juice turns dark green.

The above methods of making green dumplings are for your reference only. I seem to remember that it wasn't like this when I made green juice. Let's talk about how your family makes a green jiaozi!