Chinese Food
Simple Kwai barley, if Ye Qing regiment
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Qingtuan season. How can we not make a few friends' circle. However, how can we do without wormwood and Gnaphalium? Fortunately, there is barley green juice powder at home. In fact, barley leaf green juice is often used to make green dough. It only has the fragrance of green grass. It has no bitter taste of wormwood. So it's a good choice for people who want to make green dough without eating wormwood. -
Cooking ingredients
Cooking Steps
Step1:Collection of materials. Red bean paste is the bean paste with belt particles fried by oneself. Just like the stuffing. It can be made into peanuts and sesame. It can also be made into salty.
Step2:This pure barley seedling powder is used for barley RUOYE juice powder. If you like it, you can use three bags of 9g.
Step3:Brew the wheaten flour and sugar in 130 grams of boiling water. Stir until the sugar melts.
Step4:Mix the glutinous rice flour and cassava flour evenly. Pour in the green wort while it's hot. Stir well.
Step5:Knead the powder into a ball, which is not easy to break. If you feel dry, you can add some water to adjust. Rub the dough into long strips. Divide evenly into 8 pieces. One piece is about 40 grams. The powder that hasn't been used should be covered with plastic wrap to prevent it from drying.
Step6:Red bean paste is also divided into 8 parts. One part is 35g. Let's have a reunion. Half of the skin and filling is good. If the skin is too thin, it's all filling. I don't think it has much to do with the skin. It's no longer meaningful to eat green dough.
Step7:Come down and prepare the bag. Take a piece of dough and rub it into a round shape. Press the center with your thumb. Knead it into a bowl shape. Put in a ball of red bean sand. Close it up with the tiger's mouth. Tighten it up. Then rub it into a round shape and rub it up a little higher.
Step8:Put oil paper on the bottom after finishing. It's better to have corn husks or bamboo leaves as spacers. The color looks lighter now. It's darker after steaming.
Step9:Steam on the stove. Boil the water and steam for about 14 minutes. Warm tip - open the lid two or three times during this period. The steamed dough won't collapse.
Step10:It's time to get out of the pot. Everyone is round and smooth, isn't it beautiful?
Step11:Brush it with a little salad oil while it's hot. It's brighter. It won't wrinkle when it's cool. If you can't finish it and want to put it in the refrigerator, just wrap it with plastic wrap.
Step12:Do you want to eat? Do it.
Step13:Open to eat. The skin with cassava powder is more delicious. Or add some powder skin to make it more transparent. But not too much. Just make the stuffing you like. Bean paste, meat pine, salted egg yolk, peanut, sesame and so on.
Cooking tips:1. When shaping the dough, rub it higher. It will be more round after steaming. 2. Don't steam for too long. Open the lid two or three times during the process of steaming, so that the pot won't collapse. 3. Brush salad oil when it's hot after leaving the pot, so that it doesn't wrinkle after cooling. 4. Add some cassava powder. It tastes more elastic. There are skills in making delicious dishes.
