Qingtuan is a kind of green cake made from grass juice and is a traditional Han festival food. Eating green groups is mainly popular in the Jiangming area, the Ching Ming Festival, the Cold Food Festival and other festivals. The practice of the traditional Qingtuan is to first put the tender wormwood and the small ramie grass into the cauldron, add the lime to steam, then rinse the lime water, and pour it into the glutinous rice flour to make a greenish scum.
Add 2 tablespoons of honey, 1/4 teaspoon of salt, 1 tablespoon of soy milk (or 20g of soy milk powder) to 250g glutinous rice flour and mix well.
Stick the sticky rice powder with a little water and knead it into a dough shape. Steam it with water and leave it to be used for pinching decorative flowers.
There are 2-3 small mangoes, 5 strawberries, and 10 grapes. They are made into pure fruit pulp with a cooking machine, and the barley seedling powder is opened with a little water.
About 20g of glutinous rice flour for each dumpling, add the pulp with a small spoon and mix it evenly into a non-stick colored dough.
Spread flat, the bread into brown sugar and sesame seeds, mouth, and into a round and flat shape.
Boil the boiled water and put it into the dumplings. Slowly cook for about 7 minutes on a small fire. When it floats and swells, it will be cooked.
The steamed sticky rice flour is pinched into a small petal shape.
Wait for the dumplings to cool down a little, carefully stick them up and finish!