The Youth League is the food that everyone should eat in Qingming Festival. The reason why the Youth League is green is that with the addition of wormwood juice, do you use Chengfen or sticky rice flour to make the Youth League in Qingming Festival? What should we do when the Youth League is hard?
Put Chengfen or dip rice flour on the Green League
The Green League is generally made of glutinous rice flour, glutinous rice flour and Chengfen. Glutinous rice flour has excellent stickiness. Putting glutinous rice flour into the Green League can enhance the glutinous properties of the Green League. Glutinous rice flour can enhance the hardness of the Green League, while Chengfen is added to improve the taste of the Green League. The Green League made in this way has soft taste, fresh aftertaste and delicious taste.
How to make the Youth League hard
If you want the Youth League to be not hard at all, you need to put pure glutinous rice.
Glutinous rice is sticky, and it is not easy to form, hard and soft in taste. The Green League made of pure glutinous rice will not harden even if it is cold, and it always keeps soft and glutinous, but its disadvantage is that it is not easy to digest. Eating too much is bad for the stomach. It is suggested that children, the elderly and people with poor digestion should eat less or not eat pure glutinous rice Green League.
What to do if the Youth League is hardened
The hardening of the Green League is usually caused by cooling, and it will soften as long as it is reheated.
The main raw material of Green League is glutinous rice flour. Glutinous rice has strong stickiness. When it is steamed, it is very soft, but it will become hard after cooling. At this time, just put the Green League in the steamer again for heating.
Is it possible to make Green League without adding Chengfen
You don't have to put any Chengfen.
In fact, many old people only put Artemisia argyi, glutinous rice flour and glutinous rice flour to make the dough. It's also delicious when it's made into a cake and steamed directly. It's just a personal cooking habit.