Chinese Food
[qingtuan (wormwood version)] pork oil and red bean stuffing
(110818 views)![[qingtuan (wormwood version)] pork oil and red bean stuffing](https://cp1.douguo.com/upload/caiku/2/7/f/yuan_27ae294456150565af05bc52efa02c1f.jpg)
This year's Qingming Festival can finally be celebrated at home. That is to say - end, in, can, to, do, Qingming. Well, the qingmingzhen we eat here is not exactly the same as the qingtuan we are going to write today. Although they are all made of wormwood and glutinous rice skin, they have different shapes and fillings, not just different names. Well, they are essentially the same kind. Of course, there is nothing wrong with that. Well, it seems to be far away. That kind of qingmingzhen should be done in these two days. Next, write the qingtuan first. When it comes to the impression of qingtuan, I prefer to eat with my master in Wuxi. It's more chewy than what you eat in Suzhou. It's not so sticky. Stuffing. The default is lard red bean paste. For the recent net red. Egg yolk and meat pine green. My heart is refused. Although the combination of egg yolk and meat floss is delicious no matter what it is made of. There is no doubt about the taste. So why refuse the net red and Green League? It's a little bit so-called
Cooking ingredients
Cooking Steps
Step1:Prepare wormwood juice - a pile of fresh wormwood
Step2:Clean up the wormwood. Remove the hard stem and the withered and yellow leaves. Wash with clear water several time
Step3:Boil the water in the pot. Blanch the cleaned wormwood for 1 minute. Go to the bitter taste of wormwood
Step4:Blanch the scalded wormwood in cold water. Then squeeze out the bitter juice with your hands. It can be processed more at a time. The surplus can be made into small balls and put into the refrigerator for freezing. This can also be used off-season. The quantity in the picture is one jin. The quantity in the square is after conversion (that is, the two groups in the picture are similar
Step5:Add water to the wormwood. Add baking soda and cook over medium hea
Step6:To the extent that the leaves are easily crushed by hand, add sugar and mix well. Turn off the fire.
Step7:Put it in a non scalding place and grind it into mud with a cooking machine. Filter it into wormwood juice for standb
Step8:Prepare the red bean stuffing - soak the red bean in clear water overnight. Leave about 1cm less water than the red bean after full soaking (such water volume is basically controlled to be less than a lot of extra water after pressing. It is convenient to fry and dry later
Step9:Electric pressure cooker pressure for 40 minutes. Natural air releas
Step10:Mash in blender. Stir fry constantly with sugar and oi
Step11:Stir fry until you have a ball. Compared with the stuffing sold outside, the fried stuffing reduces oil and sugar. This recipe is suitable for my own taste. The sweetness is moderate. The taste is neither greasy nor dry. I don't put too much sugar. I can eat it at home. The oil drain is relatively small. So the amount of sugar and oil. We can adjust it according to our own needs.
Step12:Cool the fried stuffing. Divide it into 20 equal parts. Rub the stuffing round for later use
Step13:To make dough glutinous rice flour, glutinous rice flour and white granulated sugar. If you like the taste of glutinous rice, please increase the proportion of glutinous rice flour and reduce the proportion of glutinous rice flou
Step14:Heat the wormwood juice to a slight boil and pour it into the powder. Stir it with chopsticks. (don't pour in all wormwood juice at one time. Keep a small part. Supplement according to the situation.
Step15:Add the rest wormwood juice slowly while kneading. Knead the dough and add lard.
Step16:Well knead. The same is divided into 20 equal parts.
Step17:Take a lump of divided glutinous rice skin and flatten it. Put the red bean stuffing in the tundis
Step18:Push the glutinous rice skin up along the filling by hand. Slowly push it to the en
Step19:Continue to push until the closing is completely closed. Just rub the circle.
Step20:Wrapped gree
Step21:
Step22:
Cooking tips:1. The recipe is self-made. It's 20 (large) portions. 2. The color of wheat green juice is brighter. But this time, in order to make clear, I cooked wormwood juice. I still made wormwood version. 3. This kind of stuffing needs a big bite. It's better to fry the bean paste by yourself. Suitable for your taste. Not afraid of being greasy. We can still eat sugar in our family. If you can't eat it, you can reduce it. I put less oil. It's not recommended to reduce it. If you want more filling, you can add it. There are skills in making delicious dishes.
