Cooking Steps

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   Step1:The name of each place is different. There are fresh Artemisia Artemisia on the Internet. They are still fresh when they arrive. A few of them wilt. I soaked them in the water in advance. The leaves that drink full of water are like in the soil. The spinach that has become very spiritual and dislikes the taste is the sam

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   Step2:Let's start picking vegetables. The color of the finished product will be more perfect if the stem and dead leaves are removed

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   Step3:It's really a time-consuming job to get it all don

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   Step4:Prepare ice water in advance. The cooler the boiled leaves are, the greener the leaves will be

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   Step5:Pour a little more water into the pot. Because I made the dishes a little bit more today. I try not to cook them in an iron pot as much as possible [reduce the chance of blackening the leaves. Although not absolutely] I use a casserole to cook them and put in a proper amount of baking soda. Specifically, if I don't weigh too much water and Artemisia, I will have a little more

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   Step6:Put in the cleaned wormwood after boilin

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   Step7:Use chopsticks to stir evenly and quickly. Make sure that each leaf is blanched until the water is exposed. If the water is not blanched, the color will be darker. Some will be oxidized and black

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   Step8:Time can't be too long. About a minute or two. Put it in cold water first after cooking

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   Step9:Put it in the prepared ice water right away. Use your hands to evenly cool it thoroughly

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    Step10:Squeeze out the water by hand. It doesn't need to be too dry. Put it into the juicer and cool it to open. If you think it's not good to beat it, you can beat it to the shape of mud as much as possible if you want to crush it with mu

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    Step11:The back is filtered with gauze

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    Step12:Put it in a clean bowl. Remember to cover it with plastic wrap. To prevent oxidation, you can make more bags in one time and put them in the refrigerator when you want to freeze. It's also very convenient to take a small bag out for half a year. There should be no problem

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    Step13:Prepare a larger container and put it into the prepared glutinous rice flour, glutinous rice flour and white suga

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    Step14:It's best to use warm water and noodles. Pour it in slowly. Knead it into a ball by hand when it's about the same time. Make sure it's soft and hard, and then feel it by hand

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    Step15:Take a deeper plate. Spread a layer of oiled paper. Prevent sticking. Flatten the dough

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    Step16:Put it in the pot. Steam it for about 25 minutes. It's not absolute. You can use chopsticks to insert it to see if there is woo

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