Wormwood green ball - unique flavor of spring-You Are Foodie

By Vanessa
84

Wormwood green ball - unique flavor of spring

When spring comes, the beautiful fields in Jiangnan are full of wormwood. You can pull some of them to make delicious wormwood balls. Every spring, I make some to taste the unique aroma of wormwood. The fillings are sweet and salty. My family only loves this salty dumpling.

Main Ingredients

Auxiliary Ingredients

Snow vegetables, bamboo shoots, and meat filling appropriate amount

As for the ratio, the ratio of glutinous rice flour to japonica rice flour is about 7:3. If you like softer glutinous rice flour, you can increase the ratio of glutinous rice flour, but the disadvantage is that it will collapse when steamed well. If you add more japonica rice flour, it will be easy to maintain the shape, but the taste will be hard. Japonica rice noodles are big rice noodles. There is no ready-made rice flour made with a rice processor at home. You can find omnipotence to buy fresh wormwood.

Step 1 . First clean up the wormwood you bought, remove the withered leaves, remove the leaf stalks and clean it.

Step 2 . After the water in the pot boils, put a small spoon of edible soda (or baking soda and salt are OK) into wormwood and blanch it in the water, and then take it out immediately. (the leaves turn yellow after a long time, and they don't look good.)

Step 3 . Take out the Wormwood Leaves and pour them into the cooking machine with the same hot water to make mud. (don't play for too long. I feel that the finished product will be more beautiful with a little grass particles. I played it for about 10 seconds.)

Step 4 . Mix glutinous rice flour and japonica rice flour in a bowl, pour the beaten wormwood mud into the bowl and mix with the flour. (you can stir it with chopsticks side by side, almost into a ball.)

Step 5 . Knead it into a dry and wet dough by hand. (if it is too dry, it will crack, if it is too wet, it will not form. If it is too dry, add some hot water, and if it is too wet, add some glutinous rice flour.)

Step 6 . Cut pork, spring bamboo shoots, sauerkraut, dried beans and scallions into small pieces.

Step 7 . Heat up the lard in the pot, add minced meat and stir fry until it changes color, then add sauerkraut, diced bamboo shoots and dried beans and stir fry together, add a little soy sauce, cooking wine, chicken essence and five spice powder, add a little chili powder and stir well if you like spicy, and finally put a handful of scallions.

Step 8 . Divide the dough into several small preparations and rub them round, about 40g each.

Step 9 . Take a small dosage, pinch it open, put the stuffing into it, wrap it up like glutinous rice balls, close it and rub it round.

Step 10 . Lay an anti sticking paper under the bottom.

Step 11 . Put cold water on the pot, boil over high heat and steam for about 10 minutes.

Step 12 . Don't steam it for too long, because the stuffing is cooked, and it won't look good if it turns yellow. The freshly baked green balls are crystal clear and very beautiful.

Step 13 . On the table, you can eat several at a time.

Step 14 . A bite is delicious.

Step 15 . Wrap a plastic wrap, which is the most delicious spring outing food.

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