青团的做法，软糯香滑，两种馅料，两种糯米皮的做法

Mugwort glutinous rice dumplings, also known as "Qingtuan," "Ai Ci," "Qingming Guo," or "Spring Dumplings," are traditional Chinese treats dating back to the Cold Food Festival. These deep-green dumplings carry a subtle herbal aroma and a wonderfully chewy texture. Stuffed with silky red bean paste, they deliver the true taste of spring in every bite! Today, we’re making two versions—let’s see which one is the best! A Qing Dynasty poem by Xu Dayuan mentions: "It is said that on the 105th day after the winter solstice, fires are forbidden in kitchens, and people offer red lotus root and Qingtuan to their ancestors." Since ancient times, people have observed the Cold Food Festival without cooking over fire, instead preparing cold snacks like Qingtuan. Mugwort isn’t just for flavor—it was also believed to ward off illness and evil spirits, symbolizing health and safety. For a sweeter twist, we have the peanut-sesame filling! Toasted peanuts and sesame seeds, combined with brown sugar and peanut butter, create a rich and nutty flavor. Adding wheat starch to the glutinous rice dough gives it extra elasticity, while lard enhances the smoothness and fragrance. Just wrap the filling, roll it into a ball, steam for 10 minutes, and brush with oil for a glossy, aromatic finish—simply irresistible! Worried about leftovers? No problem! These dumplings stay fresh in the fridge for three days or in the freezer for up to three months—just steam them when you're ready to eat. The mugwort dumplings are herbal and chewy, while the peanut-sesame version is soft and sweet. Which one is your favorite? Try them and find out! Recipe: *Red Bean Paste:* 200g red beans, 400g water, 300g boiling water, 50g brown sugar. *Peanut-Sesame Filling:* 100g toasted crushed peanuts, 50g roasted sesame seeds, 20g coconut flakes, 30g peanut butter, 50g brown sugar, 35g granulated sugar. *Glutinous Rice Dough (Version 1):* 100g cooked mugwort, 100g water, 20g sugar, 250g glutinous rice flour, 50g rice flour, water as needed, 20g lard. *Glutinous Rice Dough (Version 2):* 100g cooked mugwort, 100g water, 30g sugar, 100g wheat starch, 100g boiling water, 250g glutinous rice flour, water as needed, 20g lard. *Video Chapters:* 00:00 Intro 00:10 Red Bean Qingtuan 05:30 Peanut-Sesame Qingtuan 08:05 Tasting Thank you for watching! If you enjoyed this video, don't forget to subscribe to my channel and hit the notification bell to receive updates on new videos! Your likes are my motivation to keep creating!