Chinese Food
Green meat floss
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When I was a child, my grandmother used the fresh leaves to make the waxy and creaky moxa leaf fruit every Qingming season. This is also called Qingming fruit. There are sesame and sugar fillings. There are mushrooms and dried bean fillings. Today, I also make a meat pine and egg yolk stuffing that everyone likes now
Cooking ingredients
Cooking Steps
Step1:First, blanch the dough (wheat starch) with boiling water. Directly pour all the hot water into the dough and quickly stir it into a ball. Then pour all the glutinous rice flour and wheat green juice into the dough. Stir evenly. Knead it into a soft dough. Divide it into 30-35g dosage.
Step2:Steam the salted egg yolk. Mash and add the minced pork floss and seaweed in the salad sauce. (a little sugar, can be added but not added). Stir evenly until the minced pork floss can be agglomerated. Then divide them into 15-20 grams and rub them into circles for use.
Step3:Put the cut dough into the meat filling. Tighten it with the tiger's mouth. Then steam in hot water for six minutes.
Step4:After steaming, cool down a little. Brush the surface with corn oil. I feel the taste is better after cooling. Soft waxy q-shell. The taste is quite waxy Ji.
Cooking tips:Note that when boiling water and scalding, it must be poured in all at once and then stirred quickly. Remember to steam in time to avoid collapse and other problems. When packing, remember to hold one hand on the stuffing and tighten the other hand. There are skills in making delicious dishes.
