Chinese Food
Detailed illustration of Qingming League and qingtuan practice
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Cooking ingredients
Cooking Steps
Step1:Weigh the materials of the dough. Remove the old leaves and clean them. Weigh 200g. Wash and drain.
Step2:Boil the water in the pot. Add a little baking soda to the water (or not). Put the wormwood in the boiling water.
Step3:Take out the wormwood that has blanched the water. Cool it with cold water and squeeze out the water
Step4:Add 200ml hot water to the blanched wormwood. Put it into a blender and beat it into a delicate wormwood paste.
Step5:Put the glutinous rice flour, rice flour and white sugar into a large basin and mix them. Pour in the wormwood paste. Stir.
Step6:Slowly pour in hot water. While pouring, stir with chopsticks until the paste is thick, but it doesn't feel dry (I used 120ml hot water in this step).
Step7:Then pour in 30g cooking oil. Mix with chopsticks.
Step8:Put enough water in the pot. Put the batter on the steaming stand. Open fire. Cover. Keep it on fire.
Step9:Start timing after boiling the water in the pot. Open the lid after five minutes. Stir the batter with chopsticks once. Continue to cover and steam.
Step10:After another five minutes, repeat step 9, stir the batter once. Stir once every five minutes of steaming. At least twic
Step11:The state of the batter after steaming for 20 minutes. It's all cooked. The color becomes even dark green. Turn off the fire. Take it out and let it cool.
Step12:Let the batter cool to the temperature that your hands can bear. Take a fresh-keeping film. Dig a spoon of dough (about 40g) and put it in the middle of the film. Dip your hands in cold boiled water and press the dough flat.
Step13:Take 20g bean paste filling and rub it into a circle and put it in the middle of the dough.
Step14:Pick up the four corners of the plastic wrap, close it up, wrap it into a ball, tighten the plastic wrap, and place it with the mouth closed downward.
Step15:All packed. There are 20 in all.
Cooking tips:1. Add some baking soda (I added about 2G) when the wormwood is blanching. It can make the color greener. If you don't have one at home, you can skip it. 2. The amount of hot water used in the dough is only for reference. It depends on the state of the batter. Remember not to make the batter too thin. 3. The steamed dough is sticky. The solution is - dip your hand in cold water and touch the dough again. It won't stick. 4. Glutinous rice food is not easy to digest. It's appropriate at one time. Don't eat more. 5. It's made by hand in a healthy way. It's not added. It's stored at room temperature. It's eaten as early as possible. There are skills in making delicious dishes.
