The water surface is shallow, the air is soft, the mountains are warm as smoke, full of spring breeze in the human world, in the green and oily spring, if there is any kind of food that can represent spring, it is not qingtuan, qingtuan is now more popular name, in many places qingtuan is not called qingtuan, the shape is not round, the filling is not the same, although these are not the same, but there is the same, the meaning is "eat Qingming", no matter where you are, bite into a bite of food belonging to your hometown, you can recall childhood memories, feel strong nostalgia, There is also the ancestor worship to sweep the tomb, a must-have to commemorate the ancestors;
Today and share with you a common practice of our hometown Qingtuan, it is called Qingming Dumpling, Qingming Dumpling has sweet and salty points, sweet Qingming Dumpling is generally round, placed in a round mold pressed out, the sweet filling was mentioned in the article of the three fillings of the Green Tuan that was shared with you before, generally it is peanut sesame white sugar filling, or peanut sesame walnut with white sugar or brown sugar, if you want to taste a little fragrant, add some dried osmanthus flowers;
Salty in order to wrap more filling, is made into crescent-shaped dumplings, some places are also called Qingming dumplings, the filling is generally used in the spring season of spring shoots, plus snow vegetables and minced meat, stir-fried and then add some green onions or garlic leaves to increase the fragrance, is diced bamboo shoots, snow vegetables and minced meat, the taste is called a good;
Qingming dumplings since the name of Qingming, in addition to the Qingming holiday inseparable, the most important thing is related to the "green", the verdant color is also suitable for the spring season, qingming this cyan is its essence, this "green" is the origin of the dough color, every year at this time, there will be a lot of green wild vegetables in the field, "green" refers to wild vegetables, but the specific kind of wild vegetables, each place uses different wild vegetables is also different, we use the local rat grass, also called Qingming vegetables, the name is diverse , it is green surface has white fluff, with a faint grass fragrance, many places this "green" will use wormwood or pulp wheat grass and so on;
Today I use rat koji grass to share with you the practice of salty mouth Qingming dumplings, also called Qingming dumplings, my grandmother passed it on to my mother, my mother passed it on to me, from generation to generation, the flour used in Qingming dumplings is different from some places, many places use glutinous rice flour, and I use japonica rice flour, it is best to grind japonica rice flour, the taste is softer and more chewy, japonica rice flour is made of japonica rice milled powder, not the rice flour we often say (sticky rice flour), japonica rice flour is used late rice, more sticky than rice flour, better than rice flour, better than the qingming dumplings are more delicious, More suitable for the elderly and children, it will not be as difficult to digest as glutinous rice flour;
This time to do Qingming dumplings to make the color emerald green has one of the most important skills, first steamed and then wrapped, first fry the filling, prepare the powder after the filling is ready, the most important thing about the powder is the juice and slag of the sage grass after the juice to be separated, separate steaming can ensure the color of the emerald green, steamed can be directly wrapped, and then wrapped good Qingming dumplings do not need to steam, directly can eat, snow shoots diced meat filling, soft glutinous salty, gently bite a bite, it seems to have the whole spring, like friends can try!
【Qingming dumplings stuffed with snow vegetable shoots and diced meat】
【Ingredients】1500g of japonica rice flour, 500g of sage grass, 800g of water, 150g of cooking oil, 2g of baking soda, bamboo shoots, snow vegetables, minced meat, green onions;
【Preparation method of Qingming dumplings】
1, we first come to prepare the filling, do the Qingming dumpling stuffing with snow shoots diced meat filling, the filling needs to be fried first, the raw materials need to be bamboo shoots, snow vegetables and minced meat, the proportion of these three is not required, according to preferences to decide, like to eat meat on the put a little more minced meat, do not like to eat meat on the more bamboo shoots;
2, after peeling the prepared bamboo shoots and cutting into slices, first blanch the water, cold water under the pot, add a spoonful of salt and a small spoonful of white vinegar, boil on high heat, boil and then fish out the cold water, cut into cubes, squeeze the water aside and set aside;
3, the pot is hot, add a little more cooking oil, bamboo shoots need to be fried with a little more oil, the taste will be more delicious, there is lard can be used in lard, or fat bacon diced sautéed oil, oil heat down into the minced meat, stir-fry until the minced meat changes color;
4, after the minced meat changes color, add snow vegetables and bamboo shoots, stir-fry on high heat, stir-fry evenly, you can start seasoning, snow vegetables are salty, here seasoning should take into account the salty taste of snow vegetables, add a small spoon of salt, a little soy sauce, oyster sauce, a little paprika, a small spoonful of sugar, stir-fry evenly, uncertain can taste the salty, taste suitable after turning off the heat, out of the pot;
5, after the pot of filling slightly cooled plus a little green onion, or garlic leaves, stir evenly, the filling is ready, snow shoots diced meat filling is a very classic filling, do not like can be replaced by other favorite fillings, such as: Marantou bean dried meat filling;
6, after the filling is ready, then prepare the rat grass, the prepared sage grass is cleaned, the rat grass should be cleaned several times, plucked from the field, it will be mixed with some soil and other weeds;
7, boiling water in the pot, after the water boils, add the prepared 1g baking soda, put down the sage grass, open the lid to cook, after the water boils and then cook for about 2 minutes, add baking soda can prevent the back steaming when the dumplings change color;
8, the boiled sage grass fished out over a cold water, the color will be more emerald green, after the sage grass over cold water, squeeze dry water, 1500g japonica rice flour needs to squeeze dry 500g of sage grass, the ratio is 3:1, according to their own blanched water after the weight of the sage grass to determine the amount of powder;
9, after boiling water, the sage grass is placed in the blender, add 800g of water, beaten into juice; the amount here is prepared according to 1500g of powder, can be increased or reduced, the amount of water determines the color of the sage;
10, the squeezed juice filtered, filtered out the water and residue, the filtered out of the sage grass residue first put aside for later use, which is the most critical step to ensure that the qingming dumpling color is emerald green;
11, prepared 1500g japonica rice flour slowly add squeezed rat konjac juice, while pouring while stirring, stir well and then add 150g of cooking oil, stir evenly again, stir into powder, is steamed osmanthus cake like powder, with the hand tight can be into a ball, hand light pinch can be dispersed, japonica rice flour water absorption is not the same, rat koji grass juice can be reserved a little, not enough to add, less add water;
12, kneaded powder dough as far as possible without sieving, try to rub the large particles to it to spread out, to avoid steaming when steaming is not cooked, and then spread the powder on the steaming drawer, must be thinner, too thick need to steam for a long time, a pot of steaming can not be divided into 2-3 pots, cold water on the pot steaming, water boiling and then steaming for 13 minutes;
13, when steaming the dough, another pot, the freshly filtered out of the ratsweed residue also steamed, separated, or flattened on the steaming drawer, so that it is easier to steam, the water steamed for about 5 minutes, the same can not be steamed for too long, otherwise the color will be yellow, so that the color of the steamed ratsweed residue is emerald green;
14, after the slag of the dough and the sage grass are steamed, put on the board, although the dough is somewhat discolored, but the slag color of the sage grass is emerald green, knead the sage scum residue into the dough, so that they are completely integrated together, so that the color will become emerald green, will be more beautiful;
15, after the dough is kneaded, you can start to wrap the Qingming dumplings, the dough and rat curd residue are cooked, wrapped well can be eaten directly, take a piece of dough about 45g, give it flattened, rolled thin, rolled into a circle, I use the rolling artifact, take a agent to put it on, press several times, thin it on it, if there is no rolling pin, roll out the circle;
16, put the prepared filling on the rolled dough, the filling is about 45g, folded in half, and then pinch the side of the folds, from the side of a corner first pinched up, and then with the thumb and index finger to the side of the dough skin and then pinch up, the middle finger has been placed below to resist, try to press each flower evenly, so that the good-looking Qingming dumplings are done, also called Qingming dumplings;
17, after doing it can be eaten directly, bite on a bite, the skin is soft and sticky, the filling is salty and fragrant, it is the taste of spring
Summary of The Qingming Practice:
1, the good Qingming dumplings can not be eaten for a while, you can also fry the next day to eat, the skin is crispy, the inside is salty, the taste is also very good;
2, there is no japonica rice flour instead of glutinous rice flour;
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