Chinese Food
Qingtuan
(144573 views)Cooking ingredients
Cooking Steps
Step1:Add some boiling water to the Chengfen, stir until it is thick, and knead the dough. Knead it with glutinous rice flour, sugar and lard.
Step2:Add Artemisia. Add cold water and knead again.
Step3:There is no dry powder in the dough. Cover with plastic film to prevent air drying.
Step4:Remove the protein from the salted duck egg and leave it yellow. Steam for 10 minutes. Take it out and crush it while it's hot. Put a little lard in the pan and stir fry the egg yolk.
Step5:Add the meat floss and salad sauce into the egg yolk, mix well, and knead into 20 grams of small dosage for use.
Step6:The green dough skin is divided into 45g of the dosage. Knead it into a bowl shape, wrap it with egg yolk and meat pine stuffing, and knead it into a circle.
Step7:Put it on the tarpaulin cloth. When the water is boiled, steam over 810 minutes, and then out of the pot.
Step8:After air cooling, brush edible oil on the surface to make the skin shiny. It can prevent adhesion and also prevent the skin from hardening.
Step9:Wrap it with plastic wrap alone. Try to finish it in three days. Store at room temperature about 15 ℃ for 34 days. Refrigerate over time. Steam the hard and heat-resistant water back to soft. I counted 28. Oh.
Cooking tips:1. The dough should not be too wet. The fire should not be too big. Otherwise, the dough will be spread. 2. In order to prevent the dough from hardening and cracking. 3. Add the orange powder to neutralize the glutinous and increase the Q sense. And the taste after cooling is more q-elastic than that after heating. There are skills in making delicious dishes.
