The Qingming Festival is coming, and the friends in the south have begun to prepare for the Youth League. For northerners, Qingtuan is still a little strange, what is it?
Qingtuan is a traditional dim sum eaten by Jiangnan people in the Qingming Festival, according to research, the name of the Qingtuan began in the Tang Dynasty for more than 1,000 years of history, every time the Qingming almost to steam the Qingtuan, in ancient times people do the Qingtuan mainly used as a sacrifice.
Now it's a beloved specialty snack.
The outer skin of the green dough appears green, and some people use pulp wheat grass, some people use green wormwood juice, and some people use other green leafy vegetable juice and glutinous rice flour.
The filling is commonly filled with bean paste or lotus paste, the cyan skin plus the delicate filling, not sweet or greasy, full of light but long fragrance.
Nowadays, the material is becoming more and more abundant, and every year near the Qingming Dynasty, the taste memory of the people of the whole country about the Youth League has been opened again. Salted egg yolk meat pine green dough, cheese flow cheese green dough, ice cream green dough, snail powder green dough, braised pork green dough... A variety of Internet celebrity flavors emerge endlessly.
However, in order to save time, merchants simplify the youth group from the inside out. Fresh wormwood trouble is replaced by wormwood juice wormwood powder, and even in order to make the green dough have a brighter green color, add matcha powder or spinach juice, so how can you eat the taste of spring!
Delicious green dough must be made of fresh wormwood, selected, cleaned, blanched, broken, and ground glutinous rice flour with water, rolled, kneaded, packed, and then steamed in a drawer.
The most delicious wild vegetable on the eve of the Qingming Dynasty is wormwood. March's wormwood, fresh and emerald green, tender enough to pinch out the water, so it is better to do it yourself, make your favorite green dough, and choose the flavor of the filling.
Today, Kang Mei'er will teach everyone to make sweet and salty green dough, and the Qingming Festival will be arranged!
1
Wormwood sweet green dough
If you want the dough to be completely hard, you must put pure glutinous rice. The green dough made of pure glutinous rice will not harden even if it is cold. This time, the fillings taught everyone are more abundant, and they can choose according to their favorite tastes.
Fees:
Dough Recipe: 90 grams of flour, 150 grams of boiling water, 300 grams of glutinous rice flour, 45 grams of sugar, 15 grams of lard, 270 grams of grass puree.
Salted egg yolk filling to make 9 pieces each 30g: 90 grams of meat floss, 9 salted egg yolks, 60 grams of salad dressing.
Quicksand peanut sesame filling: peanuts, sesame seeds, lard, sugar.
Bean paste stuffing to make 10 pieces each 28g.
method:
1. Wild wormwood pick young buds, hard stems do not. Wash well.
2. Bring water to a boil in a pot, add wormwood, add 2g baking soda and salt, and cook for 2 to 3 minutes.
3. Remove immediately over cold water, soak for 5 minutes, rinse several times, drain slightly and put the blender into a puree.
4. Don't add too much water, the more water the wormwood taste is lighter, and the color is not good. The blender can impress you. If you want pure wormwood juice, you can also filter it with gauze, take the juice, and discard the wormwood residue.
5. Bring water to a boil, flush into the powder at one time in proportion, and stir into a translucent form. Softness and hardness like the softness of the earlobes can be, not dry and not hard, cover plastic wrap for later.
6. Add sugar and lard to the glutinous rice flour, mix slightly, pour in the wormwood puree, and stir with chopsticks to form a flocculent.
7. Knead into a ball, add the blanched flour dough and knead again until fused.
8. Cover the kneaded dough and loosen for later. Next, make the egg yolk filling. The bean paste filling was made before.
9. Salted egg yolks are best to buy fresh, take the egg yolks, clean them and tear off the outer layer of white film. Spray a layer of highly white wine on the surface to remove fishiness, bake in the oven at 170 degrees for 10 minutes, bake until semi-cooked, egg yolks are oily. Salted egg yolks are crushed, not particularly crushed, and mixed with pork floss, cupy sweet salad dressings.
10. After mixing, pinch firmly and roll into round balls, 28 to 30g each.
11. Quicksand peanut sesame filling: peanuts roasted, sesame seeds fried, beaten, add lard and sugar to knead into a ball.
12. Sesame filling 25g a, put in the refrigerator refrigeration or frozen stereotyping to wrap, salted egg yolk meat floss 30g a, room temperature on the line.
13. Divide the dough into 19 portions, 45g each. If you want a thin skin, it is 40g.
14. Push upwards while turning, tightening the mouth of the tiger to wrap the filling. In the same way, 10 bean pastes are also wrapped. Wrap them all up and differentiate between the different fillings.
15. Boil the water on the pot and steam for 8 to 10 minutes, do not steam for too long, it will collapse.
In addition to the traditional filling, the meat stuffed green dough is also very popular, such as pickle bamboo shoots dried meat minced green dough, salty mouth party collection!
2
Taro puree fresh milk green dough
Taro puree fresh milk filling, milk fragrant milk aroma, divided into taro paste filling, fresh milk filling, green dough skin three parts. Children who like this taste, be sure to try it.
Green dough skin material: glutinous rice flour 155 grams, cheng powder 50 grams, drinking water 90 grams, wort green juice 135g, corn oil 15 grams, malt syrup 20 grams.
Taro puree ingredients: 210g taro, 110g milk, 30g butter, 20g sugar, a small piece of purple potato.
Fresh milk ingredients: 100 grams of milk, 20 grams of corn starch, 30 grams of light cream, 10 grams of sugar.
1. Mix all the ingredients of the fresh milk filling in the pot and stir while heating on low heat.
2. Until thickened, freeze for about half an hour, knead into 15g small balls and set aside.
3. Taro purple potato steamed.
4. Steamed taro while hot put into the blender, all the ingredients of the taro paste filling are broken into a puree, if there is no blender, it is also possible to crush it, and it will be more delicious if there are granules.
5. Put the crushed taro puree into a non-stick pan and fry it dry with water, so that the back is also convenient to save and not easy to break.
6. Fry dry until hugged into a ball, non-stick pan bottom can be, less moisture and darker color is also normal.
7. Divide the purple potatoes into 20g, wrap them in the fresh milk filling made in front of them, and freeze them for later.
8. Start making green dough skin: wort green juice, glutinous rice flour, corn oil, malt syrup, mix and knead into a dough.
9. Put the powder in a bowl, add the hot water (emphasis) that has just boiled and boiled, and stir quickly while adding, until it is translucent and a paste state.
10. Put it into the front of the green dough, mix and knead evenly, to completely integrate the flour and the green dough skin, oh, it is more convenient to knead the dough pad.
11. Divide the green dough into 45 small balls, wrap them in taro puree and fresh milk filling, and seal the mouth.
12. Steamer pad on the steamer pad, start steaming, the heat is cooked in 10 minutes, brush a layer of corn oil while hot, and then wrap in plastic wrap after cooling.
3
Pickle shoots dried meat minced green dough
The oily green glutinous rice skin is wrapped with a filling made of pickles, dried bamboo shoots and minced meat, and while it is hot, it is soft, salty and rich, crisp and refreshing, and has a faint fragrance of wormwood.
Dough: 100g of wormwood, 300g of glutinous rice flour, 50g of sticky rice flour, 20g of lard, 180~200ml of warm boiled water.
Others: 2g baking soda, 2g salt, rice dumpling leaves to taste.
Filling: 300g minced meat, 40g dried bamboo shoots, 200g pickles, salt, sugar, soy sauce.
1. Dried bamboo shoots and pickles are soaked one day in advance. Pickles are very salty and need to be changed several times to remove some of the saltiness before eating.
2. Cut the dried bamboo shoots and pickles into small cubes.
3. Put the minced meat, dried bamboo shoots and diced pickles into a large basin and add salt, soy sauce and sugar.
4. Stir evenly in one direction to the highest strength, put it in the refrigerator and refrigerate to marinate for about 2 hours, not in a hurry can be pickled overnight.
5. Pour glutinous rice flour and sticky rice flour into a large basin and mix well.
6. Wash the young leaves of wormwood and soak in salt water for half an hour to sterilize.
7. Add some water to the pot, add wormwood, add baking soda, and cook on high heat. Bring to a boil and reduce heat until the water in the pan slowly turns dark green when the heat is turned off.
8. Remove the wormwood and rinse with cool water. After baking soda has been boiled, there will be a layer of sticky liquid on the surface of the wormwood that needs to be rinsed.
9. Chop the rinsed wormwood after cooking or crush it with a blender. Pour the processed wormwood into the flour prepared earlier.
10. Add warm boiled water according to the water absorption rate of the powder. Slowly stir into flocculents. Knead the dough with your hands, which is not smooth enough.
11. Add the lard and slowly knead into the dough until the surface of the dough is smooth, soft and hard, and the color is uniform.
12. Divide the dough into equal portions of small dough, about 30g per portion, and make a total of 23 pieces.
13. Roll the small dough into a small ball, then make a funnel shape in the picture, wrap the appropriate amount of filling, pinch the mouth, and ensure that the dough is completely wrapped in the meat filling. (Just like wrapping tangyuan, as long as the filling is not revealed)
14. Roll into a round ball, that is, into a green ball. All the green dough embryos are ready, they can directly remain spherical, or they can be slightly pressed into a cake shape, and a piece of rice dumpling leaf is cushioned under the green dough embryo to prevent sticking.
15. Put it into the steamer basket, and there should be some space space between each dough, and it will become larger when steaming, so as not to stick together.
16. Bring boiling water over high heat in a pot, put the steamer basket on it, steam for 15 to 20 minutes, and steam until the surface bulges up and the color becomes darker.
17. Turn off the heat and simmer for 2 minutes to open the lid, the freshly made green dough is tender green, and brush each dough with lard while it is hot.
18. Brushing oil can increase the color and luster of the green dough to prevent the epidermis from hardening, and can also prevent the cyano from sticking together.
19. After the dough is brushed with oil, wrap the plastic wrap while it is hot, so that the skin is still soft when the green dough is cooled and can be stored at room temperature for two days. If you put it in the refrigerator, you can keep it for about a week, freeze it for three months, don't need to thaw when you need to eat, remove the plastic wrap and steam it directly on the pot.
The freshly steamed green dough is hot, verdant in color, sticky and soft, and fragrant. Whether it is sweet or salty, it makes people can't stop taking a bite, but it is also high in calories, and it can't be eaten!
(Some of the pictures are from the Internet, please contact the author with this number to pay for the manuscript)