Chinese Food
Green bean and green bean (wormwood powder version)
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It's the second time to make green dough this year. I haven't done it before. Last time it was filled with white bean paste and salted egg yolk. Green is barley green juice. The color is not very green. The effect of using wormwood powder is very good this time. It's dark green when it's cooked. I'm mung bean paste when I'm filling it. I like it. -
Cooking ingredients
Cooking Steps
Step1:Four kinds of powde
Step2:Put the powder and sugar together. Put the Chengfen and the glutinous rice powder on one side and scald them into a ball with boiling water. Use hot water and snow flakes for the rest of the powder. Mix the two balls into one piece, and then put the coconut oil. Mix them well.
Step3:Take 35g of a dough. Make 14 dough. Pack in the stuffing
Step4:Roun
Step5:Put a small piece of oil paper for mounting flowers under it. Steam it in boiling water for ten minutes. It's better to steam it in single layer. Observe the state in time
Step6:Green in two minute
Step7:You don't need to apply oil when you're don
Step8:Smooth and shin
Step9:Fresh skin and stuffin
Step10:The last time I used green juice powder, it was not too green. White bean paste, salted egg yol
Step11:Red bean sand salted egg yol
Cooking tips:Soak the peeled mungbean before steaming. Then stir fry the butter and sugar. There are skills in making delicious dishes.
