How to make green dough balls with egg yolk and meat floss

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  1.Wash the mugwort, boil a pot of water, add salt after the water boils, put the mugwort in and cook until it becomes watery Roll again and pour out the cold water (the water in this step can be kept for soaking your feet).Add the mugwort to the same level again, add a little salt, boil with edible alkali, then put the water and mugwort into a blender and blend into a puree, set aside

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  2.Knead glutinous rice flour, corn oil, mugwort mud, and fine sugar together until no dry powder is visible, add the clear dough (I forgot to take a photo of the clear dough: boil water, heat the dough, and add the boiling water little by little In the clear dough, stir while adding.If you see cotton wool, don’t add water, then knead into a ball) and continue kneading evenly

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  3. Wash the egg yolks and steam them for ten minutes.Put them in a pot over low heat and stir-fry while crushing them.Stir-fry for a few minutes.Add rum and continue to stir-fry.Then add the meat floss and stir-fry until evenly mixed.Add salad dressing and continue.Mix evenly, scoop up and knead into a 25-30g ball, the filling is ready, set aside

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  4.After the dough is evenly kneaded, divide it into 35-45 inch balls, wrap the filling into the dough, and shape into balls

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  5.Add water to the steamer and bring to a boil, put the green dumplings on top and steam for about 12 minutes

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  6.The green dumplings with egg yolk and meat floss are ready