“Qingtuan, also known as Ai Tuan, is made with the juice of qingai or wheatgrass mixed with glutinous rice flour and glutinous rice flour. Stuffing such as bean paste, peanut paste and sesame paste are wrapped into it to make green dumplings the size of a child’s fist.Qingtuan is green and green, glutinous and soft, sweet and delicate, with a light but long grass aroma, a little sticky, but not sticky teeth, from the color to the taste of spring, is a traditional Chinese dessert during the qingming and cold food season.
In order to make this traditional dessert, I got up early and drove with my husband to the depths of Mount Tai to pick moxa leaves and pull mountain spring water. As soon as the car entered the foot of the mountain, both sides of the road became busy, with red peach blossoms, pink apricot flowers and white pear flowers blossoming and becoming very busy.
Last night under a little spring rain, the air is very humid, the distance of the mountainside, winding wisps of fog, Taishan dressed up particularly delicate, beautiful.As soon as I got off the bus, I was filled with the fragrance of flowers, grass and earth in the air, and couldn’t help breathing deeply and greedily the breath of spring.The air was a little chilly and the mugwort was only less than ten centimetres high. It took us a little work to get a handful.
The farmer who sells mountain spring water has a lot of peach trees in his home, which are very beautiful.My eyes were greedy and I wanted to ask for a branch, but I was a little embarrassed.Ask somebody else now peach tree still use pruning son, if have need not, cut down to give me a.The old man said there was no need to prune now, but I can cut one if you want.I am very happy, like a child with the family behind to cut peach blossoms.My original intention was to find the smallest and thinnest branch to break a branch for me, never thought that the old man went to get scissors, thumb thick such a branch to cut off for me, top full of twigs, countless peach blossoms.I can only praise the old man forthright, the old man listened very happy, and cut two branches for me.I excitedly bouncing, holding the peach blossom back to the car, blunt husband show off, he helplessly said, can’t, now this world, the face strong eat fat.Well, I know, he was just jealous of how smoothly I got to the flower I wanted.”
How to make youth league?
Pick fresh mugwort leaves and rinse.
Add a small amount of baking soda to the boiling water pot, put the mugwort boil for 1 minute.(No baking soda.)
Take out the cold, pinch the water.
Put the mugwort leaves into a blender, add 150ML hot water, and pour into a bowl for later use.
Pour in glutinous rice flour, rice flour, sugar and make a dough.
In the process and surface if the surface is relatively dry, gradually add a small amount of hot water;If in the process of breaking mugwort leaves add more water, flour and get too soft, can add a small amount of glutinous rice flour.Until it becomes a smooth dough that is as soft as an earlobe.Cover well and set aside.
Melt the butter and add to the rose paste.
Peel the cooked peanuts and put them in the blender with the sugar.
Mix the smashed peanuts in the rose paste and add a little glutinous rice flour to add consistency.
Take a piece of dough and shape it into a shape.
Add proper amount of rose peanut stuffing.
Hold the dough in the left hand, gradually close with the right hand, into a round ball.
The same way into the bean paste stuffing.
All the green dough wrapped into the pot, green dough bottom lined with oil paper or corn husk anti stick.Steam over high heat for 20 minutes after boiling.
The dough is sticky, you can put oil or dry glutinous rice flour on your hands to prevent it from sticking.The green dough that can’t be eaten is coated with cling film one by one and preserved. The next time you eat it, you have to re-steam it to make it soft and glutinous and delicious.
The amount of water used to crush mugwort leaves may vary depending on the dish. If it is difficult to crush, please stop and use chopsticks to help stir the leaves. Do not add too much water, or the dough will be too soft.