![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814519773701.jpg)
取嫩艾叶120克,用2克小苏打浸泡一下,洗净。 锅里水烧开放2克食用碱(可保持叶子翠绿),再放艾叶焯一下水,立即捞出投入凉开水中冷却
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814520058250.jpg)
艾叶放入破壁机中,加点能转动机器的水,榨汁。 滤掉汁,滤干一些,只用艾叶泥,汁可冷冻保存下次用
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814520311436.jpg)
所有材料备齐,戴上乳胶手套
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814520660065.jpg)
60克澄面加80克滚开的水,边倒边搅拌,下手揉成光滑无颗粒的澄面团备用
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814521031105.jpg)
200克水磨糯米粉加入110克热水,边倒边搅拌成絮状,放入澄面团一起揉光滑
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814521532843.jpg)
加入20克猪油或玉米色拉油继续揉匀
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814521862211.jpg)
把糯米面团放在浅盘子上,压扁
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814522602256.jpg)
水开上锅蒸20分钟至透明熟透
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814522926499.jpg)
把蒸好的糯米面团放在抹油的案板上
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814523306146.jpg)
放上滤干的艾叶泥使劲揉揣,刚开始烫手打滑,忍住继续揉,越揉口感越筋道,
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814523580053.jpg)
揉至能面团能拉很长不易断,裹上保鲜膜备用
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814523743315.jpg)
花生芝麻馅:熟花生仁和黑芝麻打成粉,加白糖,玉米色拉油拌匀,捏紧揉成团
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814524152928.jpg)
豆沙蛋黄肉松馅:咸蛋黄蒸熟放凉,捏碎,加肉松,海苔碎,沙拉酱拌匀捏成团,把肉松团包入油豆沙中
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814524567801.jpg)
所有馅料做好
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814525389776.jpg)
揪一块熟艾叶面团,包入馅料,捏紧收口,裹上保鲜膜,密封室温保存
![青团菜谱图解](https://st-cn.meishij.net/rs/01/26/10069001/n10069001_158814525690071.jpg)
放三天都不会硬,随吃随取很方便。五一小长假带上几个青团,带着孩子去本地小公园春游也是不错的