Can Ai Yu still do this? The thin skin and filling are very tough, and it is very satisfying to take a bite full of raw flavor
In the Hakka region of Guangdong, there is a snack made of wormwood that is very popular with the locals. The name of each place is different, also known as Ai Ling, Ai Fu, Ai Dumpling, etc., is a unique snack of the Qingming Season in the Hakka area of Guangdong Province, which belongs to Hakka cuisine, "粄" is the common name of all kinds of glutinous rice and sticky rice pastries in the Hakka dialect.
Although It is a snack in the Qingming Season, it can also be bought on the market in ordinary times, and many housewives will also make it at home, making it at home, and the filling is more diversified. For example, in the summer, fresh radish is far less delicious than winter, so many people choose to use dried radish instead of fresh radish, and the taste and taste are another taste.
Many friends say that the mugwort is delicious and difficult to do, in fact, as long as you master the method of kneading dough, it is super simple to do, it is more convenient than making pasta dim sum, because it does not use yeast noodles, from kneading dough to filling, the middle does not have to wait for the noodle process, in one go, you can eat the fragrant hot mugwort within half an hour, I define it as a fast snack.
When you learn to knead the dough of the wormwood, after making many similar snacks you will be bypassed, you can use this method to make the dough, the filling is more ever-changing, sweet and salty, meat, bean paste, vegetarian dishes can be made according to their own preferences, even if there is no wormwood, with matcha powder can make such a snack.
Share the perfect dough recipe: Glutinous rice flour to flour ratio is 8:2. It is 100 grams of glutinous rice flour plus 20 grams of flour, and so on, all with boiling water and noodles, with flour instead of sticky rice flour, kneaded out of the dough is not easy to crack, the taste is softer glutinous tendons are elastic, because boiling water and noodles, the filling is also fried before the package, the wrapped mugwort is put into the steamer for ten minutes to basically cook thoroughly. The following is in the production process to share the method in detail, like to eat the mugwort friends can collect it or forward to interested friends, convenient to find at any time.
Ingredients: 1,000 grams of glutinous rice flour, 200 grams of flour, 200 grams of boiled and chopped wormwood, boiling water
Filling: 200 grams of bacon, 500 grams of pork belly, 200 grams of dried radish, 100 grams of dried kohlrabi, 50 grams of dried silver fish, 80 grams of shiitake mushrooms, 1 handful of garlic sprouts
Seasoning: 8 g salt, 2 tbsp soy sauce, 1 tbsp oyster sauce, 5 g chicken broth mix, 5 g sugar
method:
Dried radish and dried kohlrabi soaked in advance, washed and chopped, the bacon washed and put into the steamer to steam soft, take out the granules, peel and wash the pork belly, fat and lean separately cut into grains, silver fish dry cleaning clean chopped, shiitake mushrooms after soaking soft, cut off the head of the shiitake mushroom, and then chop and set aside;
Heat the wok, pour in the fat meat to fry out the fat, fry until both sides are browned, if there is too much oil in the pan, you can hold up a part for the usual stir-frying, leave a little bottom oil and lard residue to make the filling, the taste is fragrant and not too greasy;
Then pour in lean meat, bacon, dried silver fish, shiitake mushrooms, garlic stalks and stir-fry until fragrant, and then put the dried vegetables into the pot when 8 is ripe;
Pour the dried radish and dried kohlrabi into the pot at the same time, continue to stir-fry for about 6-8 minutes, during which you can sprinkle some water or broth to moisten the pot, let the ingredients quickly cook and soften, and then add soy sauce, salt, chicken powder, oyster sauce and sugar to mix well;
Finally sprinkle the garlic seedlings, turn off the heat and stir well, put them in a large basin, the filling is ready, and put aside to cool for a while;
Make the dough, pour glutinous rice flour and flour into a large basin, pour in the thawed wormwood crumble [wormwood is picked in the spring, after cooking, mash the bag and store it in the refrigerator refrigerator, take as you go] Then slowly add boiling water, while adding water while stirring the flour with a wooden spatula, until the flour can be kneaded into a ball, stop adding water, have been mixed evenly with a wooden spatula, wait for the dough to cool slightly, and then knead the dough by hand until it is smooth and soft, knead it as many times as possible, and the mugwort dumplings will be elastic and fragrant;
Divide the large dough into several equally sized dough seeds, and cover the remaining dough with a plastic wrap or pot lid to prevent water loss and cause cracking;
Take a dough agent, use a slap or rolling pin to flatten, put the filling in the middle, try to put a little more filling, because the dough kneaded with boiling water is good, the tension is enough, while wrapping while pulling the dough skin, the capacity of the filling is also large, wrapped tightly sealed, the shape can be kneaded at will, I made two shapes, a dumpling-like, a round cake-like;
Wrapped mugwort pad on a piece of oil paper anti-stick, no oil paper can be cut banana leaves or rice dumpling leaves instead, neatly coded in the pot, cover the pot lid, steam on high heat for 5 minutes after opening the pot lid, let the water vapor emit a part, and then cover the pot lid steaming for about 8-10 minutes, steaming time as appropriate, dumplings the size of the steaming time is relatively prolonged.
Food Tips: Steamed mugwort is slightly cool before taking it out, so that it can keep the shape unchanged and taste better.
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