Chinese Snack |


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Qingming Zongai Yeqingtuan

Qingming Zongai Yeqingtuan


“Fresh mugwort leaves can clear away heat and fire, supplement nutrition, improve body immunity, and also relieve swelling and pain. If there is a fall injury or joint swelling and pain, fresh mugwort leaves can be applied to patients and replaced once a day, so that related symptoms can be alleviated. In addition, fresh mugwort leaves can also be made into food with rice flour, which has a very good health effect.”


Main material

Material Quantity
Mugwort leaf 150g


Material Quantity
Glutinous rice flour 125g
Rice Flour 125g
Mung bean Handful
Red bean Handful
sugar Appropriate amount
Peanut oil A few


Flavor Sweet taste
Technology steam
time consuming An hour
difficulty ordinary


step 1:

Cook red beans and mung beans in advance, then pour them into a non-stick pan and stir-fry them continuously.

step 1

step 2:

Add some sugar and a little oil (to avoid sticking to the pan) and fry until it is not too wet or too dry.

step 2

step 3:

Mugwort planted by himself, picked a handful back, washed clean.

step 3

step 4:

Boil water, put a spoonful of baking soda, boil mugwort leaves for three or five minutes, remove super-cold water, squeeze dry water.

step 4

step 5:

Put it into a broken wall machine and smash it.

step 5

step 6:

I measure 260g of mugwort juice, add 125g glutinous rice flour and 125g glutinous rice flour. If you like sweet, you can add some sugar to the dough and mix it well.Forget to take pictures.

step 6

step 7:

Skin 30g, filling 10g, respectively, rub well.

step 7

step 8:

Punch some oil (anti-sticking hand), wrap the filling in the skin, rub round, and brush each green ball with a thin layer of oil.

step 8

step 9:

I can make 17 green leagues in this quantity, as shown below, ready to go into the pot.

step 9

step 10:

Boil the water and steam for 10 minutes. Remove and cool.

step 10

step 11:

Cool a little, taste better, you can start to enjoy it.

step 11


  1. Like to eat sweet, remember to add sugar in the dough!2. Glutinous rice flour and glutinous rice 1:1, the taste will be better, neither too sticky nor too hard!3. It tastes best to cool down a little!