Now that jiangnan's youth league has become famous all over the world, Ningbo and other places do green dough, and the rat curd grass used is directly called "qing". In fact, during the Qingming season, there are all kinds of qingtuan and Qingming kun made of "Qing" everywhere, the names are different, and the "Qing" used is also locally sourced. Use wild plants such as mugwort, sage grass, and pulp wheat grass to squeeze out the juice, then take this juice and mix it with the dried water mill pure glutinous rice flour and knead it, and then start making the dumplings. And the styles are different, and they can be made into many different dishes...
Fresh milk green dough
The author of the picture text | Thin ash
Click on the image ▲ Bookmark this recipe
raw material:
200g of wort juice, 200g of glutinous rice flour, 100g of cheng noodles, 100g of boiling water, 55g of sugar, 200g of milk, 50g of light cream, 30g of cheng noodles, 25g of sugar.
Procedure steps:
1. Prepare the required documents.
2. Mix all the ingredients of the fresh milk filling into the pot and stir well.
3. Turn on low heat, stir while heating, until the fresh milk filling becomes thick and there are obvious lines, turn off the heat and freeze for 30 minutes, and the fresh milk filling is ready.
4. Start making the green dough skin and pour 100 grams of boiling water into 100 grams of noodles, stir while pouring, and blanch the noodles.
5. Roughly knead and set aside.
6. Mix 200g glutinous rice flour and 55g sugar and add 200g of wort juice.
7. Stir well and add the dough that was previously blanched.
8. Knead into smooth dough, divide into 15 parts, knead and set aside, and the green dough skin is ready.
9. Take a dough, flatten it with the palm of your hand and wrap it in fresh milk.
10. Brush the steamer basket with a layer of oil and add the wrapped dough.
11. Bring water to a boil and steam for 12 minutes.
12. Brush the surface of the dough with a layer of vegetable oil after cooking.
13. Let cool and wrap in plastic wrap.
Tips:
Cheng noodles are wheat starch, and cannot be replaced by other starches. Fresh milk filling does not have bean paste filling, egg yolk meat pine filling hard, so the steamed green dough is not very drummed, slightly short is normal, not the production failure.
Brown sugar wormwood
The author of the picture text | Li Cai (grains)
Appropriate amount of glutinous rice flour, 1 handful of fresh wormwood, 1 spoonful of brown sugar, 1 spoonful of cooked soybean flour, appropriate amount of cooking oil, and a small amount of baking soda.
1. Set aside the ingredients.
2. Pick the tender wormwood, rinse and blanch.
3. Change color, fish out when it becomes soft, over cold water.
4. Add a small amount of water, and a little baking soda or alkali, and beat the wall breaker into mud.
5. Take an appropriate amount of glutinous rice flour and noodles.
6. Dough up, non-stick hands can be.
7. Knead a small ball.
8. Press flat to set aside.
9. Brush the electric cake with oil and burn over medium heat.
10. Turn over in the middle and continue to burn, branding until one by one bulges up.
11. Remove from the pan and sprinkle with soybean flour.
12. Add a little water to the brown sugar and simmer over low heat to form a syrup.
13. Drizzle and finish with a soft sticky sweet snack.
Dumplings
The author of the picture text | Light bamboo with clear water
Appropriate amount of sage grass, appropriate amount of glutinous rice flour, appropriate amount of flour, appropriate amount of bamboo shoots, appropriate amount of bacon, appropriate amount of minced meat, appropriate amount of carrots, appropriate amount of shiitake mushrooms, appropriate amount of peas, appropriate amount of dried beans, appropriate amount of starch, appropriate amount of garlic seedlings, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of raw soy sauce.
1. Wash the sagebrush.
2. Blanch in boiling water and remove from cold.
3. Squeeze out the moisture.
4. Add water to a suitable amount and puree in a blender.
5. Add salt, cooking wine, soy sauce and starch to the minced meat and marinate for 10 minutes, carrots, squeezed vegetables, dried beans, bamboo shoots, bacon and shiitake mushrooms.
6. Heat the oil in a pan, stir-fry the minced meat and change color.
7. Sauté the bacon in a pan and stir-fry in oil.
8. Add diced vegetables and sauté.
9. Combine the minced meat and garlic sprouts, add salt and soy sauce to season and stir-fry well, let cool and set aside.
10. Heat the beaten sage puree in a small pot.
11. Mix glutinous rice flour with flour and add boiling sage puree while hot.
12. Make a dough, cover with a damp cloth and let it grow for half an hour.
13. Divide into small pieces.
14. Roll out into thin dough with a thick middle around the sides.
15. Add the filling.
16. Wrap into willow leaf dumplings.
17. Put the bean paste filling, put away the mouth and knead the round.
18. Place in the mold.
19. Press out the pattern.
20. Place in the cage drawer.
21. Steam for 12 minutes after boiling water, turn off the heat and steam for 3 minutes to open the lid.
22. It is better to dissipate the hot air and then eat it.
23. Spring seasons are delicious.
Qingming fruit that must be eaten during the Qingming Festival
The author of the picture text | Water pity
200g glutinous rice flour, 30g of flour, 70g of boiled water, 100g of wort juice, 30g of zero caramel, 1 packet of rose bean paste, 2 eggs yolks of cooked duck, 30g of seaweed meat floss, 4g of olive oil.
1. Prepare all ingredients.
2. Salted egg yolk meat with pork floss filling: Crush the cooked salted egg yolk, mix with the meat floss, add olive oil and mix well.
3. Pour glutinous rice flour and wheat starch into the chef's mixing bucket and stir at low speed.
4. Then pour in zero card sugar and boiled water and whisk into a flocculent shape.
5. Then pour in the wort juice and whisk into balls.
6. Divide the dough into 30g/piece, cover with plastic wrap and set aside.
7. Divide the bean paste into 25~30 g/piece, and the egg yolk meat with pine filling 20~25 g/piece.
8. Open the dough, wrap into the filling, close and round.
9. Place in the steaming box, 100 degrees 12~15 minutes.
10. Brush some oil after baking, wrap it in plastic wrap and freeze it.
1. Brushing a little oil out of the oven can prevent stickiness and moisturize. 2. Steamer It is recommended to boil the water into the pot and steam for 10 to 12 minutes on medium and high heat.
Rat grass green ball
The author of the picture text | There is no end to the food
50g of sage herb, 6 tablespoons of glutinous rice flour, 2 tablespoons of sticky rice flour, appropriate amount of cream filling, a little alkali, a little oil.
1. Sage grass picked in the suburbs.
2. Rinse and blanch into juice.
3. Stir well in the mixed glutinous rice flour.
4. Add a little edible alkali.
5. A little cooking oil.
6. Knead into a smooth dough.
7. Wrap in the cream filling.
8. Press into embryos.
9. Steam in a steamer basket for about 15 minutes.
10. Steam well and let cool, I prefer to eat cold green dough, soft and chewy. It won't be hard to leave for two days.
Youth League
The author of the picture text | Beautiful sister's petty bourgeois life
Glutinous rice flour 130g, sticky rice flour 20g (that is, rice flour), powdered sugar 10g, lard 10g (if not available can be replaced by corn oil), wormwood puree 60g (spinach puree if not), milk 100g, salted egg yolk 150g, meat floss 125g, salad dressing 60g, bean paste to taste.
1. Salted egg yolk I bought at the market salted duck eggs themselves, personally feel better than the vacuum bought online You see for yourself, spray a little white wine 180 degrees baked for about five minutes Specific you according to the actual situation of your own oven.
2. The baked egg yolk is crushed by hand, I am still a little hard heart, if there is a hard heart to take out and throw it away, otherwise it will have a fishy smell.
3. Add meat floss, eat it yourself, it is recommended to buy a better one, don't be that all powder.
4. Then squeeze in the salad dressing, which I use with Cupy, you can choose the flavor you like.
5. Grasp thoroughly with your hands and knead into a ball.
6. Then evenly divide into 10 equal parts, a part of about 30g or so, a little more or less does not matter much, novices are not recommended to be too big, why are you afraid that your package is not good........ Roll over a round lid with plastic wrap to prevent drying out.
7. Just a few days ago, I made egg yolk crisp and fried bean paste filling, you can buy ready-made ones, but if you make it yourself, the sweetness can be controlled and it will not be so sweet.
8. Bean paste stuffing I divide about 40g or so, because bean paste is not salted egg yolk fluffy, you can also half bean paste half egg yolk can also be a little trouble.
9. Mugwort bought online, very cheap, more than a dozen dollars to buy a large box received quite fresh, this is still my refrigerator for two days.
10. We just need the most tender parts of the leaves and the dead parts and rhizomes to be discarded directly so that the finished product will look better.
11. Show you how tender it is, don't be reluctant to throw away the unfinished juice can be squeezed in the refrigerator and frozen for a long time.
12. If you buy a mugwort that already feels a little bit gone, soak it in the water for one night and it will all be energetic.
13. Prepare the ice water in advance, and the cooler the boiled leaves, the greener the leaves will be.
14. Pour a little more water into the pot, because I got a little more vegetables today, pay attention to try not to cook in an iron pot Oh [reduce the chance of the leaves turning black, although not absolutely] I cooked in a casserole pot put in the right amount of baking soda, specifically did not weigh more water mugwort more then a little more.
15. After the water is boiled, put in the clean mugwort Quickly evenly with chopsticks, and stir quickly and non-stop To ensure that each leaf is blanched until the water is exposed outside and the color of the water will be darker, and some will oxidize and turn black.
16. Do not cook for too long, about a minute or two, after the pot is first put in cold water to rinse.
17. Then immediately put it in the ice water you just prepared, and use your hands to smooth it out until it is completely cool.
18. Squeeze off the water by hand, do not need to squeeze too dry, put into the juicer can also put an appropriate amount of cool white, if you think it is not easy to beat, if you plan to use mud, the better it is beaten, beat it into a mud shape [there is the juice machine is the most convenient].
19. Put glutinous rice flour and glucosmium flour powder into a larger container.
20. Add lard.
21. Pour in the mugwort mud you just made.
22. Pour milk into the non-stick pan, if there is no milk, you can use water directly, heat it to the edge of the bubble on the line, milk is too easy to paste the bottom of the pot do not heat too much.
23. Pour the heated milk into the powder basin just now, stir the chopsticks for a while, and slowly feel that there is no dry powder state [here you can actually reserve a little milk, each family's glutinous rice flour water absorption is different, the amount of water will not be too absolute].
24. Just use your hands directly, just a little sticky at the beginning, no problem kneading for a while if you rub for a long time or sticky, you can add a little glutinous rice flour into it and then knead Carefully don't put too much, too dry The finished product will taste harder, we like to eat this most of the reasons are soft and sticky.
25. Divide into 10 equal parts, about 30g.
26. Take one out, cover the other with plastic wrap to prevent drying, and press the flat edge thin middle thick to take a previously prepared filling and place it in the middle.
27. Slowly close the tiger's mouth upwards.
28. Remember to pinch the bottom tightly, and tidy up the shape a little.
29. Bean paste, just wrap it up.
30. Fill the steamer basket with oil paper and place it evenly.
31. After the water is boiled, it is steamed for about seven or eight minutes, not absolutely Oh The time when the bottom of the pot is thick is also a little longer, well simmer for three or four minutes after opening the lid to prevent water from dripping on it, but it cannot be steamed for too long, otherwise it will collapse a little and the color will become darker or even blacker and not pretty.
32. Hmmm that's fine.
33. What is a layer of corn oil on the surface while it is hot Don't ask if other oils are OK, it is best not to have a taste Corn oil has no taste, olive oil is also OK but too expensive.
34. Then I'm not going to be able to eat it for you first, not to mention that the combination of this salted egg yolk flavor is really good.
35. Do it yourself, it's real, it's full of stuffing.
36. You like that taste a little more, I still like bean paste haha.
37. Remember to cover the plastic wrap in time, today I made a mistake that should not be made, when adding mugwort juice did not pay attention to squeezing too dry, the result is that today's color is not particularly perfect You squeeze the juice and pour it directly into it.
38. Just now the remaining mugwort leaves are added to the boiling water pot of baking soda and then poured into such a sealed bag, if not, use other sealable lines The bag contains mugwort mud, so when playing juice, it is recommended that the water can be less How to say that the wormwood mud will taste more intense, but the finished color will not be so uniform.
39. This is the juice, I personally think the finished product color will look better, remember to cover it tightly, otherwise the lid in the refrigerator will collapse and it is no problem to freeze for half a year, and it is the most tender mugwort leaf this season, anyway, it is not expensive, do a little more at a time.
40. The hard days will always pass, don't believe you look back, you have already survived a lot of suffering unconsciously, and the rest of your life is very long, don't panic.
Source: "Food World" WeChat public account