During the Qingming Dynasty, the rain is pouring, the wormwood green dough is fragrant, and the spring without the green dough is incomplete. In a sense, Qingtuan is also a green glutinous rice fin with wormwood, and friends who love to eat glutinous rice flour will also like to eat Qingtuan.
Qingtuan seems simple, to be delicious there are also small tricks, today to share my best qingtuan method, 3 kinds of sweet and salty have, this way of the green dough, emerald green does not change color, cool and not hard, soft glutinous does not collapse, than buy delicious affordable.
1, the green dough should be soft and sticky and not collapse, and the noodles are very critical. First prepare 80g of potato starch or wheat starch, use 100g of freshly boiled water, blanch into a thick paste, add a little starch, and the green dough made is not easy to collapse.
2, add 300g glutinous rice flour, 20g cooking oil, 40g sugar, stir well, add 180g of boiling water in parts, stir into a flocculent, knead into a soft and hard dough. The water absorption of different glutinous rice flour is different, and the amount of water should be adjusted as appropriate. Boiling water and noodles, softer and more delicious.
3: After the dough is reconciled, put it on the steaming drawer and press it flat, open the water pot and steam for 20 minutes, steam until there is no white heart and it is cooked thoroughly.
4, steam glutinous rice noodles while processing wormwood, boil a pot of boiling water in advance, add 1 teaspoon of edible alkali, 1 teaspoon of salt, put in 400g of washed mugwort blanched water for 2 minutes, fish out the quick over cold water, and then squeeze dry water, add a little cool white or pure water to squeeze the juice, the machine can run, after squeezing the juice and then filter it.
5: Squeeze out the wormwood juice well, as long as the wormwood puree, put it into the steamed glutinous rice dough. Squeezed out wormwood juice can be drunk.
6: Wear disposable gloves, knead the wormwood mud and dough together, knead until the color is consistent, cover with plastic wrap and set aside. After the glutinous rice balls are steamed, the wormwood leaves are then placed in the mud, so that the wormwood leaves do not have to be steamed for a long time and can keep the emerald green and not change color.
7. I have prepared 3 kinds of fillings. 【Egg yolk meat pine filling】10 salted egg yolk steamed and crushed, 150g meat floss, 50g salad dressing (no can not be put), kneaded and divided into 30g of small balls; [bean paste filling] 300g of bean paste, divided into 30g of bean paste balls; [peanut sesame filling] 100g of cooked peanuts, 50g of cooked sesame seeds, 30g of sugar, put in the meat grinder and crushed. You can also prepare your favorite fruit filling.
8, now to wrap the green dough, grab a small dough, fold out a smooth surface from the outside to the inside, and then pinch flatten and put the filling to wrap it up. There are 3 kinds of wrapping methods that I commonly use, the bun method, the tiger mouth closing method, and the folding method (first folding left and right, then folding up and down, the following figure is the folding method).
Fold up and down, then left and right, to wrap the filling
9, after the green dough is wrapped, the light side is wrapped up with plastic wrap, one can prevent air drying and hardening, and the other can prevent adhesions.
10, so wrapped out of the green dough, the color of emerald green is not black, put for 3 days is not hard, soft and soft is particularly delicious. The salty and sweet of the egg yolk meat pine filling, the crisp and sweet peanut sesame filling, and the sweet and delicate bean paste filling, each of which is particularly delicious.
Friends who love to eat green dough, love to eat glutinous rice fins, and love to eat glutinous rice flour food, you can collect it and try it. I will share a different cuisine every day, friends who like food, you can pay attention to forward it Oh, thank you for your support.