AI Ye Qing Tuan, raw stuffing with brown sugar and sesame, stuffing with pickled vegetables, spring bamboo shoots and five flowers recipe-Chinese Food-best chinese food recipes-cooking food

AI Ye Qing Tuan, raw stuffing with brown sugar and sesame, stuffing with pickled vegetables, spring bamboo shoots and five flowers

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A few years ago, I worked in Ganzhou, Jiangxi Province. Every morning, I had a dish of pickled vegetables for breakfast. After I went back to my hometown, I never ate it again. I miss that taste when I didn't arrive at this season. I didn't have to sell it here. I wanted to make it myself. It's delicious.

Cooking ingredients

PI Aiye:150g

water:200g

glutinous rice flour (water mill):400g

chicken essence:moderate amount

oyster sauce amount:8

Cooking Steps

Step1:This season, there are a lot of Wormwood Leaves. They are tender and fres

Step2:Ai ye Paoshui. Was

Step3:Add some baking soda to the boiling water. The wormwood leaves are boiled soft. After cooking, soak them in cold water to prevent blackening

Step4:Wormwood blender. Mas

Step5:Mash it. Pour it into the basin. Add in white sugar. Glutinous rice flour. Knead it evenly. White sugar can increase the sweetness. It can not be added

Step6:Add glutinous rice flour. Knead until smooth and non stick

Step7:Peanuts, sesame, stir fry over low heat. Chop with a knife. Add brown sugar. Stir well

Step8:Diced Pork. Pour some soy sauce, chicken essence, oyster sauce. Marinate for a while. Chop the bamboo shoots. Prepare the pickles

Step9:Heat up with lard. Stir fry garlic. Stir fry pork

Step10:Stir fry the streaky pork until it changes color. Stir fry the bamboo shoots until fragrant

Step11:The last package of jixiangjude pickles is fried. Add chicken essence and oyster sauce. No salt is allowed. Because soy sauce is added when meat is marinated. Oyster sauce is also salty for pickles