Huangci

Recipe Recommendations

• glutinous rice flour 1000 grams
• wormwood appropriate amount
• qingshui a bowl
• sesame 100 grams
• white sugar 50 grams
• pork belly 200 grams
• mustard 300 grams
• mushrooms three or four
• cornflour appropriate amount
• soy sauce appropriate amount
• salt a little
• oil appropriate amount
• cooking wine appropriate amount

• other
• cook
• ten minutes
• ordinary

Steps for Huangci

1

Two bowls of grey water (grey water poured out of the ash water burned by various common grass or fruit branches in my hometown, that is, alkaline water, is yellow, such as flushing water without using edible alkali) Add a bowl of clear water and steam

2

Repeat kneading the steamed alkali water and waxy water powder into a dough for later use. Be careful to get hot

3

Mash fresh mugwort leaves and mix with part of the dough and knead them into a green dough.

4

Making fillings: 1. For moxa stuffing, mix the stir-fried sesame seeds with white grain. 2. For Huang Ci stuffing: Cut the pork belly into the meat and marinate with seasoning; chop the soaked mushrooms and mustard; stir-fry the meat, ginger, mushrooms and mustard together,(it is recommended that the seasoning be slightly salty than usual, as the finished product needs to be washed over water)

5

Rub the two yellow and green dough balls separately and then make the fillings separately. For sesame filling, you can refer to the glutinous rice dumplings method, but if it is three times larger, the same method is also used for yellow rice dumplings, but we will leave a pointed mouth to distinguish them.

6

After boiling the water, put the wrapped rice dumplings into the pan and cook them. After all of them float up, you can start the pan. After placing the plate, you can wipe it with oil to remove the sticking together.

Recipe Categories

• snack recipes
• Autumn recipes