Chinese Food
Qingtuan
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From the first spring of each year, everything recovers. Plants compete for green flowers. So spring is the season that can be smelled with your nose. At this time, use the newly sprouted wormwood to make green dumplings. That's the most suitable food for this season and season. Wormwood itself has a kind of fragrance taste. After washing, it is made into juice and into dough. Steamed bread, made into dumpling skin, made into cake, made into wormwood leaf Baba, made into green dough Can transform a variety of food. And the color green. Full of natural makaron color. Wormwood also has some medicinal external use value. After boiling water with wormwood and putting it to a proper temperature, wipe the affected area of baby's prickly heat. It can effectively remove prickly heat and stop itching; soak feet with wormwood boiling water; moxibustion with wormwood There is a popular saying among the people that a doctor can't be used for three years. I like the fragrance of wormwood, so I use wormwood every spring to make seasonal food for my family to feel the beauty of spring. Use wormwood
Cooking ingredients
Cooking Steps
Step1:Prepare the Wormwood Leaves in advance, take 40g, add 120g warm water and beat it into Wormwood Leaves juice for standb
Step2:Glutinous rice flour, sugar, glutinous rice flour, wormwood leaf juice and dough. Cover with plastic wrap for standb
Step3:Divide the mixed wormwood dough into 10 facial preparations for us
Step4:Duck egg yolk is roasted at 150 ℃ in advance in the oven for 15 minutes. Mash it with a spoon, add salad dressing and meat floss, mix well. Divide it into 10 pieces for filling. Wrap the AI Ye dough with duck egg yolk meat floss filling
Step5:I made the red bean paste filling on the mugwort dough (I made the red bean paste filling before. There is no specific way to make the red bean paste filling here. If you like, you can continue to pay attention to me. I will share the production methods of various fillings for your reference
Step6:Steam on cold water for 15 minutes after boilin
Step7:After leaving the pot, brush a layer of cooked oil on the surface to prevent the surface of the dough from drying. If you like the taste of lard, you can brush some lard
Step8:Open to ea
Cooking tips:1. Open the lid of the pot three times when steaming the green dough - open the lid of the pot once as soon as you start the pot. Open the lid once in the 5th minute of steaming. Open the lid again in the 10th minute of steaming. This can effectively avoid the collapse of the pot after steaming. If you don't believe it, try it. 2. Brush the cooked oil on the surface of the pot to prevent it from drying. If you can't finish eating at one time, wrap the plastic wrap. Refrigerate or freeze it. When eating It's best to steam again. Or fry it in oil. Welcome to leave a message in the comment area. Let's share and discuss. How to make sure that the steamed dough doesn't collapse? What are your production tips? You are also welcome to continue to pay attention to me. Collect and share my recipes. There are skills in making delicious dishes.
