What is Green jiaozi?
Qing Tuan is a kind of green bread made of grass head juice. Its method is to put tender wormwood and hemp into a large pot, add lime to steam it, remove lime water, knead it into glutinous rice flour, and make it into bright green jiaozi. Eating dumplings is mainly a holiday food in Tomb-Sweeping Day, which is popular in Jiangsu and Zhejiang provinces.
Mix the juice of green wormwood with glutinous rice flour, and wrap it with stuffing such as bean paste and sesame seeds to make a green jiaozi the size of a child's fist.
The efficacy of wormwood green dumplings;
Clearing away heat and fire
Raw materials:
200 grams of wormwood; 300 grams of glutinous rice flour; 80 grams of rice flour; 400 grams of bean paste stuffing; Seasoning: 200ml hot water+120ml; 20 grams of sugar; 30 grams of edible oil;
Steps and practice:
1. Weigh the raw materials of the dough. After washing the old leaves of wormwood, weigh 200g, wash and drain. Boil the water in the pot, add a little baking soda to the water (or not), and put the wormwood into the blanching water.
2. Remove the blanched wormwood immediately, squeeze out the water and shower with cold water. Blanch wormwood with 200 ml hot water, put it in a blender and beat it into fine wormwood paste.
3. Mix glutinous rice flour, rice flour and sugar in a large bowl, pour in the wormwood paste and stir. Slowly pour in hot water and stir with chopsticks while pouring until the batter thickens, but it doesn't feel dry (I used 120ml hot water for this step).
4. Then pour in 30 grams of cooking oil and stir well with chopsticks. Put enough water in the pot, put the stirred batter on the steaming rack, put it on a big fire, cover it and keep it on a medium fire.
5. Start counting after the water in the pot is boiled. After five minutes, open the lid, stir the batter once with chopsticks, and continue steaming with the lid. After another five minutes, repeat step 9 and stir the batter once, once every five minutes, at least twice.
6. After steaming the batter for 20 minutes, it is all cooked and the color has turned into a uniform dark green. Turn off the fire and take it out to cool. Let the batter cool to a temperature that your hands can bear. Take a piece of plastic wrap, dig a spoonful of dough (about 40g) and put it in the middle of plastic wrap. Dip your hand in cold boiled water to press the dough.
7. Take 20 grams of bean paste and put it in the middle of the dough. Pick up the four corners of the plastic wrap, fold it in half, wrap it into a jiaozi, roll the plastic wrap tightly and put it down. All wrapped up, a ***20.
8. The epidermis of Qingming fruit is made of a plant called Artemisia argyi, a perennial herb with small yellow flowers and leaves as small as Compositae, which are covered with awnings and clustered.
Tips:
1. Add baking soda (I added about 2g) when wormwood is blanched, which can make the color greener. If you don't have it at home, you can not add it.
2. The amount of hot water in the dough is for reference only, depending on the batter state. Remember not to make the dough too thin.
3, steamed dough sticky, the solution is: dip your hands in cold water and then touch the dough, it will not stick your hands.
4, glutinous rice food, not easy to digest, moderate, do not eat more.
5, healthy handmade, no added, stored at room temperature, eat as soon as possible.