What can Ai Yeqing Group do to be chewy?

Youth League is a traditional snack in the south of the Yangtze River. It is blue, mixed with the juice of wormwood into glutinous rice flour, and then wrapped with bean paste or lotus paste. It is not sweet or greasy, and has a faint but long grass fragrance. Now the shop makes green meatballs, some are made of wheat straw, some are made of wormwood juice, and some are made of other green leafy vegetable juice and glutinous rice flour stuffed with bean paste.

Ai Yeqing's regiment is chewy! Tell me how to do it! Mix glutinous rice flour and rice flour, pour in wormwood leaf water and knead into smooth dough, then knead into long strips, cut into hazelnuts with uniform size, flatten hazelnuts, wrap them in bean paste, and knead them into circles. Put green balls in rice noodles, which will be chewy and round when steamed. Steamed whole glutinous rice will be difficult to set.

Exercise:

1. Wash Folium Artemisiae Argyi, remove impurities, boil the water in the pot, add Folium Artemisiae Argyi to boil, and add 5g of edible alkali. Alkali can keep mugwort leaves green and make mugwort leaves boil quickly. Cook on high fire for 10 minutes, open the lid, pinch a stick of wormwood with your fingers, remove it and put it in cold water after it becomes soft and rotten. Soak for a while and wormwood will be greener. Then take it out, squeeze it dry and chop it up.

2. 900g of flour, 600g of glutinous rice flour, 800g of boiled water, 50g of lard and 30g of fine sugar. Mix glutinous rice flour and fine sugar into flour, add 800g boiling water to scald the noodles, add 50g lard (which can soften gluten and reduce dough hardness), add 50g wormwood dough (which can make dough softer and brighter) to the dough, then move it into the chopping board and knead it thoroughly, and then put the dough into the basin 10 minute.

Third, take a small piece of dough, knead it into a slightly thick strip, cut it into a uniform size agent, and then flatten it into a round skin with a thick middle and a thin edge. Scoop a spoonful of bacon and pickled bean curd into the dough, fold the dough in half and pinch it tightly, then fold your thumb and forefinger forward a little bit to make the edge of the pattern.

4. After all the bags are wrapped, prepare to steam. Steam in a steamer over high fire for 20 minutes. When the lid is opened, wormwood will float all over the room. The stuffing of "Aimiguo" is very fresh and fragrant, with authentic Hakka flavor, soft and waxy dough, and full of Ai Xiang, which is appetizing and dispelling cold.