Chinese Food
Wormwood and red bean
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We call wormwood green grass here. It was made by my mother earlier. I didn't pay attention to how my mother made it. I just heard that she used quicklime and so on. It's delicious. It's filled with bean paste. It's filled with dried bean curd. I fell in love with it when I first ate it. Try it on your own this time. See if you can find your mother's taste.
Cooking ingredients
Cooking Steps
Step1:Soak the red beans in water for one night. Then put them into a pressure cooker. The water is 2cm higher than the red beans. Cook for 30min. Stir them for several times after leaving the cooker. They are basically mushy. You can also use other pots to cook on the stove. Like delicate taste. You can beat it with a grinder. I prefer the sense of granule. So I just put it into the pot and stir fry it. Add sugar and lard while stir frying on a small heat. The hot bean paste is sweeter than the cold one. You can increase or decrease the sugar content according to your taste.
Step2:Wormwood select tender leaves. Rinse clea
Step3:Boil the water in the pot. Put baking soda. Blanch the washed wormwood in the pot for 2 minutes. Rinse it in cold water for several times immediately after leaving the pot. Squeeze it out
Step4:Squeeze the dried wormwood into the crusher. Add 150g of purified water. Beat into paste. Pour into the pot and boil. Transfer into the pre mixed glutinous rice flour and glutinous rice flour gradually by heating
Step5:Use chopsticks to stir. Remember not to add at one time. Different brands of powder have different water melting properties. Knead while stirring. Knead into a soft and hard powder that is not sticky. Cover it with wet yarn cloth to prevent drying and cracking.
Step6:Take a ball of powder and rub it into a long strip. Pull it into a dosage of about 30g and rub it into a circle. The bean paste filling is also rubbed into a ball of about 20g each. Cover it with a wet yarn cloth. Take a round. Press a small hole in the middle. Press the thumb of the right hand down the hole. Match the other four fingers. Turn it around with the left hand. Make it a U-shape with uniform thickness. Put a ball of bean paste in it. Close it and close it downward. These materials can be used for about 30.
Step7:This way, you can steam on the drawer. But for the beauty, I used a mold to make ice moon cakes. It's 50g one. It's made. Ha ha.
Step8:Wait for the steamer water to boil. Steam on the drawer for 8 to 10 minutes. Pay attention when opening the cover. Don't let the water drip on it. Brush a layer of peanut oil with heat to prevent cracking after cold. Other oils are OK. Just eat directly. Don't use the kind with strange taste. When steaming, it's best to cut a small piece of Zongye and put it under the green dumpling. But I don't have Zongye. So the basket cloth is used when steaming. The baking paper is put after the pot is out. It's easy to take.
Cooking tips:1. The function of wet gauze is very important. It can also be replaced by clean towel. 2. Put some osmanthus in the bean paste filling, or add some flavor like pine nuts. 3. It's delicious when it's cold. It's more chewy. If you can't finish eating, you can refrigerate it. Next time you eat, you can warm it up and steam it. There are skills in making delicious dishes.
