Tools: glutinous rice flour 300g, refined flour 90g, fine sugar 50g, wormwood paste 260~290g, boiled water 150g, edible alkali 1g, lard 15g, salted egg yolk 15, and pork floss15.
1, wash the wormwood first, then boil the water, put the wormwood in the water for a short time, just 2 minutes, then wash the boiled wormwood with cold water, squeeze out the excess water, and put it into a cooking machine to make wormwood paste.
2. Peel the salted egg, rinse the protein liquid on the surface of the egg yolk, steam it for 10 minutes, crush it while it is hot, or press it with a sieve, so that it is very delicate and broken, or crush it casually, and then mix it with the pork floss salad dressing.
3. Divide the salted eggs into 20 groups, each group is about 25g.
4. Boil 150g of boiling water, pour all the boiling water into 90g of clear powder, then stir it quickly and evenly, and knead it into a uniform dough after cooling. Here, the water absorption of clarified flour is also different. Some people say that flour has poor water absorption, so 150g is not needed, but 140g ~ 158 is common.
5. Take another pot, put glutinous rice flour, white sugar, lard and edible alkali, mix and stir, then pour wormwood paste into glutinous rice flour, and finally mix the kneaded dough with wormwood dough and knead it evenly.
6. Divide the mugwort leaves into 20 pieces on average, and mine is about 45g.
7. Wrap the salted egg floss prepared before.
8. Use non-stick steaming paper at the bottom, so that it won't stick to the pan.
9. After the water is boiled, put the wormwood green balls into the steamer, steam for 10 minutes, then turn off the fire, and immediately open the lid and take out the pot. Brush a thin layer of corn oil on the surface while the green ball is still hot.