tuanzi
The Qingming Festival is approaching, and I have long wanted to make Qingming dumplings myself, but I have no choice but to buy the material needed to make this-Ai Qing. I went to the food market at noon and finally found it. Ai Qing costs 4 yuan a catty. I bought it for 2.5 yuan. I suddenly had the urge to do it immediately...
Recipe Recommendations
- glutinous rice flour 500g
- wormwood 100g
- salt appropriate amount
- spring bamboo shoots 2 pieces
- fragrant dried 3 pieces
- salty and fresh
- steamed
- an hour
- ordinary
Steps for tuanzi
1
Buy back the Ai Qing and pick the old roots and leaves.
2
Leave the tender green moxa green and clean it.
3
Put water in the pan, bring to a boil, and add 1 spoonful of salt. Then add Ai Qing to blanch water. At this time, there is already a strong aroma of green, which is really good.
4
Soak the blanched Ai Qing horse into a cold water basin and then rinse it out with the faucet (this can keep the color of Ai Qing as green as possible during the subsequent cooking process).
5
Pour the drained moxa into a blender, add a small amount of water, and stir into mud.
6
Pour the glutinous rice flour into the mugwort, add hot water and stir.
7
Knead into a dough, wrap it with plastic wrap, and heat it in the microwave for half a minute at high heat to increase the stretchability of the dough.
8
Next, prepare the materials for the stuffing. Clean it all. I was too busy at noon and forgot to buy snow vegetables. These materials are a little monotonous. But those who don't like to eat snow vegetables can do this.
9
Cut them into very fine dices.
10
Heat the oil pan, put the diced pork in first, and stir-fry. Sau-fry all the fat oil of the pork until it turns golden.
11
Add diced bamboo shoots and stir-fry until fragrant.
12
Finally, add the fragrant dried dices, stir-fry them until done, add salt and chicken essence and remove from the pan.
13
Prepare water in the steamer and place corn husks on the shelf.
14
Start wrapping, make the dough into round slices, wrap it in the stuffing, and then rub it into a ball. When rubbing, be sure to squeeze out the air inside first, or you will break one after another.
15
Place the wrapped dumplings and steam for about 15 minutes.
16
It's ready, and the whole room is filled with the fragrance of Ai Qing. I took a bite and found it fragrant and salty. It's really much better than what you buy outside.
17
When the dumplings are completely cool, brush the surface with a layer of sesame oil and place them in a crisper box. You can go out for an outing... I also brought this box of Qingming dumplings to my ancestors when I went to the tomb during the Qingming Festival. Isn't it also suitable for the occasion?