Chinese Food
Egg yolk, meat pine and green dumpling (spinach puree version)
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Qingtuan is a special snack in the south of the Yangtze River. When the spring is warm and the flowers are blooming, every family gathers wormwood, then boils the juice and the glutinous rice flour and kneads it into a green dough. It is packed with various fillings, such as bean paste, lotus paste and so on. In recent years, qingtuan has become a net red snack all over the country. The ingredients have also changed from wormwood to wheat tea juice, wheat straw juice, spinach juice, etc. glutinous rice flour with glutinous rice flour or Chengfen can reduce the viscosity. It is easier to operate. In order to make a green dough that is easy to use, delicious and hard to harden, I experimented five times. Finally, I made it into a green dough that can't harden in a few days. Please look down. -
Cooking ingredients
Cooking Steps
Step1:Wash spinach. Take the leaves.
Step2:Cook in the pot until it's soft and rotten.
Step3:Take it out. Cut it up. Don't dry it.
Step4:Use the blender to make mud. If it's not easy to make, add a little water. It will be more delicate. After beating, filter the spinach juice with a fine sieve. Leave the spinach puree.
Step5:Put the delicate spinach puree in reserve.
Step6:100 grams of glutinous rice flour scale.
Step7:Add about 60 grams of water. Stir with chopsticks.
Step8:Take 30g of Chengfen and add boiling water. The Chengfen will be gelatinized to a transparent state. The gelatinization process will increase the softness of the green dough, which is not easy to harden. If the hot water below 100 ℃ is added to the clarified powder, it will be a slightly viscous liquid. It can also be used. The finished product of green dough is the same as the gelatinized clarified powder, but it is more suitable for eating on the same day. It will harden after two days.
Step9:Chengfen dough and glutinous rice flour are kneaded together to form a soft dough. It should be noted that different brands of glutinous rice flour and Chengfen have different water absorption, so the amount of water I give you needs to be adjusted by yourself. The final result is to get a soft mixed dough.
Step10:Put the dough in a container. Smooth it.
Step11:Cover with plastic wrap. Put it in the steamer. Boil the water over high heat. Steam for 10 minutes. If your container is deep and the dough is thick, it needs to be extended for 35 minutes.
Step12:Let it cool a little after steaming. Put on gloves and knead in 10 grams of lard. Then put in the spinach puree and knead it into green dough. If your dough is soft, don't add 50g spinach paste all at once. Add 30g first. Knead for a while to see the soft hardness. If it feels easy to shape, you don't need to add spinach paste.
Step13:Green dough.
Step14:Wrap the plastic wrap for use.
Step15:Spray six yolks with white wine. Put them in a steamer and steam for about 15 minutes.
Step16:Steam well, then cool and crush.
Step17:Add 40 grams of meat floss. 30 grams of salad dressing. Add 5 grams of lemon juice. Taste better.
Step18:Wear gloves and grasp evenly. It becomes yellow and sticky.
Step19:Make a small ball of 15g for standby.
Step20:Take 35g of green glutinous rice dough, flatten it and wrap it with a filling.
Step21:Close the mouth with tiger mouth. Operate with gloves. Otherwise, stick your hands.
Step22:Closing supe
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Cooking tips:There are skills in making delicious dishes.
