Chinese Food
Qingmingguo, Jiangxi
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My mother makes it for us every Qingming Festival. Now we are in a different place. We can't eat my mother's taste. I think we should make it by ourselves.
Cooking ingredients
Cooking Steps
Step1:Clean the mud from the fresh wormwood. Remove the impuritie
Step2:Boil a pot of water. Put a small amount of lime to eat alkali alive. In order to keep the emerald color of wormwoo
Step3:Put in wormwood and cook until the stems and leaves are soft and rotte
Step4:Rinse the water several times to remove the sediment. Remove the water and put it aside for use. If you are not in a hurry, you can refrigerate what you do that day.
Step5:Chop the processed wormwood into powder. Add rice flour and glutinous rice flour. Knead with appropriate amount of water to form a uniform dough. Add a little water in the process until the dough is not sticky. If the wormwood is not chopped, you can knead it into dough and beat it with pestle many times. In this process, you can add some sugar. It will be better to eat.
Step6:Divide into small dosage forms of appropriate size and wrap them with the filling you like. I wrapped brown sugar. It's brown sugar made from my own sugarcane. It tastes sweet. In addition, it includes pickled vegetable and dried bean. It's a typical Jiangxi flavor.
Step7:This is the pickled bean curd. It's sour, spicy and salty. You can't add water when you fry it
Step8:Use the mold to press out the beautiful flowers. Put oil paper or small pieces of Zongye on the bottom. Steam on the hot water for about 10 minutes.
Step9:Steamed out of the pot. Soft, waxy, sweet, spicy and tasty. Qingming fruit of Jiangxi Provinc
Cooking tips:Be sure to boil wormwood with weak alkaline water. Otherwise, it will turn yellow when steamed out. The proportion of rice flour and glutinous rice flour is appropriate. In this way, it will not only set the shape but also have a soft glutinous taste. There are skills in making delicious dishes.
