Chinese Food
Bamboo shoots and pickled vegetables
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Qingtuan is famous. But every spring, I still miss my hometown's wormwood qingminghe. The filling is amorphous. But there must be spring shoots and pickles. The fragrance of wormwood is wrapped in crisp, fresh and sour filling. How comfortable is it. -
Cooking ingredients
Cooking Steps
Step1:The vermicelli is hot and soft. The shrimp skin is washed. The rest of the inner stuffing and ingredients are chopped. Spare.
Step2:Carefully check the wormwood, remove other weeds and wash it.
Step3:Boil the water in the pot. Put about 2G of edible alkali into the pot. The purpose is to keep the color of wormwood unchanged.
Step4:Take out the scalded wormwood and put it into the blender to make juice.
Step5:Mix wormwood juice with glutinous rice flour and flour to make a dough. The proportion of flour and glutinous rice flour here is 1-1. If you want to taste softer, the proportion of glutinous rice flour will increase.
Step6:Put the prepared stuffing into the pot and stir fry it.
Step7:Take a small one out of the dough. Knead it into a small bowl with your hands. Then add some stuffing.
Step8:Then close the mouth like a bun. Close the mouth downward. Put it on the leaves of zongzi or oil paper.
Step9:Boil water in the pot. Steam in. Put in qingmingju. Steam in high heat for 20 minutes.
Step10:Uncover the pot. The wormwood is fragrant.
Step11:Soft waxy q-shell's outer skin. Salty and rich inner filling. This is the flavor of my hometown.
Cooking tips:Zero difficulty. The stuffing can be put as long as you like. The proportion of two kinds of flour. The glutinous rice flour is more soft. The shape is a little less three-dimensional. You can adjust it according to your preference. There are skills in making delicious dishes.
