Chinese Food
Kwai Wah also stays soft overnight.
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Every year in the Qing Dynasty, every year in the Ming Dynasty. Glutinous green dumplings, glutinous balls. The drizzle makes the spring green. The east wind makes the willows eat cold. This recipe is taught by a master Fu from a century old shop. I'd like to share it with you.
Cooking ingredients
Cooking Steps
Step1:Weigh the glutinous rice flour. Weigh the clear wheat juice and heat it to 30 ℃ with wheat starch and boiled water. Use chopsticks to form a ball and rub in a little lar
Step2:Rub all the materials in the first step together. It should be even. Glutinous rice flour and wheat starch have no gluten, so you don't need to look forward to the same buns as bread.
Step3:Divided into 36
Step4:Rub round the plastic film on the back cover. Avoid dryin
Step5:Prepare the stuffing. Roll it into a ball. The 23g one here is water-based bean paste. It will be soft, so it will not be as smooth as oil bean paste. Just have a rough shape.
Step6:Packing. Close with the tiger's mouth of thumb and index finger. Tangyuan is a bag.
Step7:Oiled paper is applied with oil. In addition, the surface of the dough also needs to be applied with oi
Step8:Boil the water in the pot. Turn to medium heat and put in the green dough. Steam for 9 minutes. Open the cover once in about 4 minutes to avoid excessive water vapor. If it's filled with vegetables, you can add another 2 minutes. You can't use gauze. The ball will stick.
Step9:Brush another layer of oil immediately after leaving the pot. Wrap it with plastic wrap after cooling slightly.
Step10:Qingtuan is finished. Keep it at room temperature. No need to refrigerate it. Homemade dumplings are best eaten in three days. If it needs to be stored for a long time, it is not recommended to make filling and water-based bean paste. It is easy to be damaged.
Cooking tips:There are skills in making delicious dishes.
