Chinese Food
Qingtuan - Aiye Ciba
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Make one in the season. It's Qingming Festival. Every family is making this food. I can't accept the color or taste of this food. But my mother-in-law went to buy two mugwort leaves today. If she doesn't do it, she has to do it.
Cooking ingredients
Cooking Steps
Step1:Because the moxa leaves you buy are all finished. It's hard to avoid a hard stic
Step2:Pluck the young leaves of mugwort leaves and wash them for us
Step3:Boil the water. Add 2 grams of baking soda (the green dough will be more green). Boil the water and add the Aiye to blanch it. Take out the cold water bubble and keep the color. You can also remove some bitterness
Step4:Put in the cooking machine to make mud. Without the cooking machine, put the cutting board to make mud
Step5:Add 200g of dried noodles to the boiling water just used to blanch the leaves of Artemisia argyi. Blanch the dried noodles. Mix them quickly on one side. Be sure to mix them quickly and evenly
Step6:Mix all the glutinous rice flour, white sugar and mud of Wormwood Leaves. Knead the noodles while pouring the water for blanching Wormwood Leaves. Add a small amount of water for many times. Finally, when the dough is a little dry, add 30 grams of lard. Knead the dough until the surface is smooth. Seal it with plastic wrap and wake up for 10 minutes. Then take it out and knead it down
Step7:The peanuts and sesame are fried and ground into powder. The peanuts need to be peeled. Then add the sugar powder and mix them all evenly. If you like to eat something chewy, put sugar directly. Don't crush peanuts too muc
Step8:I'm mixing 370 grams of lard. Because of too much, I'll wear gloves to catch it. It's faster
Step9:Take the dough of your own size. Make it into a nest
Step10:Put in the stuffing and wrap it up. It's OK. The stuffing must be well closed, or the steamed stuffing will flow out
Step11:The bottom must be padded with things. Zongye, banana leaf and oiled paper are all OK. It's really not that you brush a layer of oil on the surface of the basin. Otherwise, it will be very sticky
Step12:Boil the water over high heat. Put it in for steaming. Turn to medium heat for steaming for about 1215 minutes. Open the lid halfway to see it
Step13:The cool green dough is packed with fresh-keeping film. It's easy to keep
Cooking tips:1. Some people say that the surface of steamed dough is not bright. If lard is not added when making dough, you can brush vegetable oil on the surface when the dough is steamed. 2. When shaping the dough, rub it higher as much as possible. Because steamed dough will collapse and make dishes delicious.
