Chinese Food
Qingtuan (wormwood powder version)
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It's Qingming Festival right now. Let's make Qingming fruit. Generally, glutinous rice flour, glutinous rice flour and chengmian are used to make green dough. Glutinous rice flour can properly increase the hardness of green dough. Slightly neutralize the soft glutinous rice flour under the glutinous rice flour. It is easier to shape and slightly Q (can be replaced by glutinous rice flour). Chengmian can improve the taste of green dough. It is more soft and has a fresh aftertaste. This time, I used wormwood powder. The color is darker than wormwood juice. But it's also a beautiful grandmother green. Made three kinds of stuffing: red bean sand salty egg yolk, meat pine, bean sand egg yolk. Each kind is good to like. Delicious but not greasy (you can choose the stuffing you like). This side can be used for 13 Youth League. -
Cooking ingredients
Cooking Steps
Step1:Steam and crush salted egg yolk and add to the meat floss. Add 30g salad dressing and knead into a ball.
Step2:Red bean sand and honey red bean are mixed evenly in the proportion of 2-1.
Step3:Add boiling water to the powder and mix well until transparent.
Step4:Put the wormwood powder and sugar into the basin. Pour in 150160g hot water. Stir until it dissolves.
Step5:Add glutinous rice flour, glutinous rice flour, clear noodles and pork. Knead the dough and cover the fresh-keeping film and relax for a moment (add glutinous rice flour when it is wet and add water when it is dry).
Step6:The filling is divided into 30g pieces. Knead; the filling is wrapped in bean paste and kneaded.
Step7:The skin is divided into 35g of a small dosage. Cover the filling and knead it.
Step8:Boil the water. Steam over medium high heat for 1012 minutes.
Step9:Brush a layer of ripe vegetable oil while it's hot.
Step10:After cooling (and remaining temperature), wrap the plastic wrap to prevent the skin from drying.
Cooking tips:1. Kneading the dough with hot water can make the glutinous rice flour easier to form a dough, and the dough kneaded is more flexible; 2. The dough should not be steamed for too long, and it will collapse. 10 minutes is enough; 3. The dough can be refrigerated and preserved. It can be eaten in 5 days. It can also be frozen and preserved. It can be preserved for one month. It's better to heat it before eating. Or it can be preserved as raw embryo. Direct steaming is the same. There are skills in making delicious dishes.
