Salted Egg Yolk and Pork Floss Green Rice Ball Exclusive

Fresh and tender mouse-ear chickweed.

Pick the tender leaves from the top; today's harvest is pretty good 😄

Clean thoroughly.

Add a spoonful of salt and baking soda to boiling water (the purpose of the salt and baking soda is to fix the color), blanch lemon balm in the water for 1 minute, then remove it and cool it in cold water, squeezing out the excess water.

Add water to purslane and put it in the blender to puree.

Mix glutinous rice flour, wheat flour, and starch.

Put the Agrimonia eupatoria mud into the pot and bring it to a boil.

While hot, pour it into the glutinous rice flour and stir evenly with chopsticks.

Add a spoonful of lard and knead it by hand into a smooth dough, then cover with plastic wrap and let it rest for 20 minutes.

Put homemade pork floss, salted duck egg yolks (already steamed), and mayonnaise into a large bowl.

Mix well.

Small round balls divided into 25g portions.

Divide the well-fermented dough into 40g portions.

Use the edge of your thumb to turn and pinch it into a small bowl shape.

Put in the egg yolk and meat floss filling, and seal the opening.

Wrap into a sugar triangle shape.

Place the prepared green rice balls in a steamer basket, add cold water to the pot, and steam for 10 minutes after the water starts to boil.

The skin is glutinous and the filling is fragrant; it is a delicacy of spring.