Chinese Food
Egg yolk, meat pine, green ball -- Rosemary
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I don't know why qingtuan has become a new generation of wanghong this year. But compared with other strange fillings, it's still more refreshing. It's fragrant in the salted egg yellow sand. The meat pine is delicate and slightly chewy. It's wrapped in soft, waxy and sticky leather. One mouthful goes on. It's sweet and salty. It's full of the fragrance of wormwood.
Cooking ingredients
Cooking Steps
Step1:Mix 30g wormwood powder with 200g cold water. Make wormwood wate
Step2:Pour 280g glutinous rice flour and 60g glutinous rice flour into wormwood water and mix evenly. Pour cold water in several times and knead into dough
Step3:10 salted yolks crushed with spoon
Step4:Mix crushed egg yolks with 150 grams of meat flos
Step5:The dough pulls out the small dosage. Knead it into a wormwood bal
Step6:Squash the wormwood bal
Step7:Put the egg yolk and meat pine stuffing in i
Step8:Put the wrapped green dough into the steamer. Steam on the steamer with boiling water for 15 minutes
Step9:Done.
Cooking tips:1. Add water several times when kneading the dough. 2. The green dough that can't be eaten must be wrapped with fresh-keeping film. Otherwise, the skin will dry. There are skills in making delicious dishes.
