Red Bean Paste Qing Tuan

Mugwort grown in my own yard, can pick it freely, haha.

Add a spoonful of baking soda when the water boils to keep the color bright.

Then add the mugwort and boil for about five minutes.

This step is very crucial. In the past, I always put the boiled mugwort into the dough along with the water, and as a result, the color became very yellow after steaming. This time, I tried taking the boiled mugwort out, rinsing it several times in cold water to wash away the yellow liquid produced during boiling, and then put it into a blender with cold water.

Stir it until it reaches this state, look, it's emerald green.

Directly pour the glutinous rice flour and starch into the pot.

I added two spoonfuls of white sugar like this.

Stir until there are no lumps.

Then pour in a little salad oil and continue to stir evenly, turn to low heat and start stirring continuously.

Stir-fry until it's cooked through like this.

The one I made is filled with red bean paste, after all it's simple, and red bean paste can be bought ready-made.

Once wrapped, it can be eaten directly without steaming again, and cover it with a layer of plastic wrap on the outside to prevent it from drying out.

Sticky and soft.