Detailed Tutorial on Making Zhaoqing Ai Ci and Qing Tuan in Guangdong

Step one, pick mugwort. Select the tender green mugwort leaves from the field, wash them carefully to remove dirt and impurities, ensuring the ingredients are fresh and clean.

Step two, boil mugwort and mash it. Boil water in a pot, blanch the mugwort briefly, take it out and rinse in cold water, squeeze out the water, and then mash it into a fine mugwort paste.

Step three, knead the dough. Mix glutinous rice flour and regular rice flour, gradually add warm mugwort paste, and knead into a soft and smooth dough. Let it rest and rise for a while.

Step four, stuffing and shaping. Take a small piece of dough and flatten it, fill it with peanut and sesame, red bean paste, or salted egg yolk and meat floss filling, then gently close and roll it into a ball.

Step five, steam until cooked. Line the steamer with parchment paper, place the qingtuan in it, and steam on high heat for 10 to 12 minutes. After taking them out, brush a thin layer of oil. They should have a bright green color and a strong aroma.