Chinese Food
Spring bamboo shoots, dried peas, pork and green dumplings
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Qingtuan is a traditional snack in southern China. It's named qingtuan because it kneads glutinous rice flour with wormwood juice and then wraps it with bean paste filling or other flavor filling to form a ball. Qingtuan was first used for the sacrifice of Qingming Festival, but now it has become a home snacks and spring outing snacks. The wormwood juice is put into the green ball. It is not only green and bright, but also has a light and long fragrance. The green ball is made of spring color. This is also a complete combination of nature and human wisdom, right?
Cooking ingredients
Cooking Steps
Step1:Remove the old leaves and yellow leaves from the fresh wormwood, soak in salt water for 3 minutes, remove the floating dust, and then rinse with clean wate
Step2:Blanch and discolor in a boiling water pot, take it out and let it cool naturally
Step3:After blanching, I weighed the wormwood. The weight is about 260 grams. Cut the wormwood into small pieces and put them into the wall breaking machine. Then pour in 320 grams of cold water and beat them into pulp. The amount of water can be adjusted according to the amount of green dough to be made. More and less can be done
Step4:Prepare a piece of gauze. Pour wormwood pulp into the gauze. Squeeze out wormwood juice. The dregs can be kept for other purposes
Step5:The materials for making green dough are ready - wormwood juice, glutinous rice flour and crystal powder are also wheat starch (chengmian). Adding some can increase the taste of q-bullet
Step6:Take about 35g of wheat starch and iron it with 30g hot water. Mix it into a ball. The heated wheat starch ball is very sticky. It plays a bonding role. The skin will not crack. I use the water in the hot water pot. Because it has been put for a period of time, it is only about 80 degrees. If I use boiling water to wash it, the wheat starch will be hot and transparent. When I put it into the glutinous rice ball, the adhesion will be stronger
Step7:Put the wheat starch into the glutinous rice flour. Pour the wormwood juice into it. The glutinous rice flour is draught. I weighed. 300g of the glutinous rice flour. I poured 275g of wormwood juice
Step8:First, use chopsticks to stir it into pieces, then knead it into a ball by hand. If it's too dry, pour some wormwood juice, and then knead it into a smooth glutinous rice ball. Cover it with a plastic wrap for a while
Step9:When making dough, we should deal with the stuffing - fat and thin pork stuffing, Diced Pork stuffing, chopped bamboo shoots, Diced Pork stuffing, blanched for 10 minutes, then passed the cold water to remove the astringency. Dried white tofu, Diced Pork stuffing, Diced Pork stuffing, Diced Pork stuffing, Diced Pork stuffing, Diced Pork stuffing, Diced Pork stuffing, Diced Pork stuffing, Diced Pork stuffing, Diced Pork stuffing, Diced Pork stuffing, dice
Step10:Pour a little oil into the frying pan. First stir fry the pork to change its color and flavor. Then pour some soy sauce to mix the color. Then pour the diced asparagus and dried tofu into the frying pan. Sprinkle some salt until the water is dried, turn off the fire and cool before use
Step11:Divide the glutinous rice balls with wormwood sauce into 12 pieces, each weighing about 50 pieces, and the quantity is determined according to your preference. The weight and technique determine the final size of the green rice balls
Step12:Flatten the small glutinous rice balls. The edges are slightly thinner. Use your palms to nest them into small bowls. Put some stuffing on them
Step13:The ski
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Cooking tips:1. All the skins for making green dough can be made of glutinous rice flour. The taste is soft and glutinous. Some wheat starch can be added to make the taste more elastic. Hot water and wheat starch are used to increase the viscosity. 2. Wormwood juice can be filtered and used directly. Wormwood pulp and flour can be used to make the color deeper. It is not as light as the juice. There are skills in making delicious dishes.
