Youth League, green and oily green, waxy and soft, sweet and delicate, fragrant and refreshing, and has a spring scent from color to taste. It is a popular seasonal food in Jiangsu, Zhejiang and Shanghai during the Qingming Festival. People call Qingming Guo Qingqingtuo, Qingming Tuanzi, Imi Guo, Qingming Kueh, etc. People in Tangxi love to call it "Qingyuanzi". The most commonly selected weeds are wormwood. The Qingming fruit made of wormwood is dark green with a strong aroma of wormwood. The fresh green juice is made from the wild grasses of the season and mixed with glutinous rice balls and steamed. It's near Qingming, are you ready to become a youth league?
yolk floss Youth League
Photo |. love life Chanmao
wormwood
200 grams
water
150 grams
glutinous rice flour, rice flour
100
150 grams
grams
yolk
10 a
floss
right amount of sugar
20 grams
1 leaves boiled water Then, take out the mixed water and use a food processor to beat into a puree, filter out the juice, and if you like to eat a bit thicker, you can directly add the mud of the mugwort leaves to knead.
2. Treat the egg yolk first before making the Ai Ye Qing tuan skin. Put the egg yolk on the baking tray. It is best to buy fresh salted eggs and knock out the yolks. This tastes the best. If you use bagged egg yolks, it is recommended to soak them in oil overnight.
3. Put it in the middle of the ACA oven and bake at 180 degrees for about 10 minutes. The baked egg yolks can be kept cold for later use.
4. After mixing the glutinous rice flour and sticky rice flour evenly, add sugar, add the mugwort juice in batches and knead it into a dough. It doesn't stick to your hands. Don't add too much.
5. Divide the dough into 40 grams each, squeeze it open by hand, and put in the right amount of egg yolk and pork floss.
6. The egg yolk is slightly crushed by hand, the taste will be better.
7. Then wrap it up and place it on greased paper.
8. After everything is done, put it on the steaming rack and steam it on high heat for 15 minutes.
9. The fragrant and non-sticky Ai Ye Qing Tuan is ready. One bite is really delicious. It is not inferior to the net celebrity Qing Tuan of 15 yuan each~
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Dousha Qingtuan
Graphic| Yuner chick’s kitchen
mugwort
a large handful [this is not absolute]
water mill glutinous rice flour
100g
sticky rice flour
40g
bean paste stuffing
400gz
1 small spoon of oil zzzzzzzz
1 small spoon of oil zz
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zzzzzz0 The name is different from place to place. Our place called Mugwort. There are fresh ones on the Internet. When it came, it was quite fresh. A small part of it was wilted. I soaked it in the water in advance, and the leaves full of water are just like in the soil. It’s the same with spinach if you become very energetic and don’t like the taste.2. We started picking vegetables, removing the stems and dead leaves so that the color of the finished product would be more perfect.
3. Getting everything right is really a time-consuming task.
4. Prepare ice water in advance. The greener the boiled leaves will be in the colder water.
5. Pour a little more water into the pot, because I made the dishes today. One thing to pay attention to is to try not to cook them in an iron pot [to reduce the chance of the leaves turning black, although not absolutely] I cook them in a casserole Put in the right amount of baking soda. Specifically, if there is more water than mugwort, it will be slightly more.
6. Put the cleaned mugwort after the water is boiled.
7. Use chopsticks to quickly dial evenly and stir quickly and continuously. Make sure that each leaf is blanched to the water. If it is exposed, the color of the water will be darker and some will oxidize and turn black.
8. Don’t cook for too long, about a minute or two, and put it in cold water after cooking.
9. Immediately put it in the ice water that was prepared just now, poke it evenly with your hands, and let it cool completely.
10. Use your hands to squeeze out the water, it doesn’t need to be too dry, you can put a proper amount in the juicer to cool and boil, if you think it’s not easy to beat, if you plan to use mud, then beat it as much as possible. [ It’s most convenient to have a juice machine].
11. The gauze filter is used in the back.
12. Put it in a clean bowl after finishing, remember to cover it with plastic wrap to prevent oxidation. You can make a little more at one time and put it in the refrigerator to take a small bag out when you want to eat. It is also very convenient for more than half a year. questionable.
13. Prepare a larger container and put the prepared glutinous rice flour, sticky rice flour, and sugar.
14. It's best to mix the noodles with warm water. Pour it slowly. When it's about the same time, knead it with your hands. It must be soft and hard. Just feel it with your hands.
15. Take a darker plate and spread a layer of oiled paper to prevent stickiness. Flatten the kneaded glutinous rice dough.
16. Put it in a pot and steam it with water for about 25 minutes. The time is not absolute. You can use chopsticks to insert it to see if there are wood or white spots.
17. When steaming, we will prepare the stuffing. Today I used red bean paste. You can buy it directly. You can also make it yourself. It's not very difficult. I'm in bad condition recently so I don't bother to do it.
18. Roll into about 40g.
19. Take the steamed dough out and put it into a larger bowl, and quickly add a small spoonful of lard, not too much. Put on gloves and knead it quickly. It's a bit hot.
20. Put the Mugwort mud in at about the same time, and be patient and knead it slowly.
21. Knead everything until it is like this. Remember to cover with plastic wrap.
22. You can see that I’m about 30g per serving. It’s okay. Take one and press it flat, and then put the red bean paste filling you just kneaded.
23. Tighten your mouth, even if you put the plastic wrap on the bag and put it up one by one. Remember to wear gloves if you use your hands directly, it will feel sticky.
24. It was really delicious, I ate two immediately after making it.
25. "Life is always like this. It can't make people satisfied everywhere, but we have to live enthusiastically. There are many things worth loving in a lifetime. Don't be discouraged because one is not satisfied."
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spring bamboo shoots dried bean curd pork green dumplings
graphic|Meggy dancing apple
wormwood
260g
cold water
320g
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zzzz0275z0275zz0275z0275zw Fat and lean pork
200 grams
spring bamboo shoots
200 grams
dried white tofu
3 slices
oil
a little
salt
a little
soy sauce
Rinse well.
2. Blanch it in a pot of boiling water, remove it, and let it cool naturally.
3. After blanching the wormwood, I weighed it, and the weight is about 260 grams. Cut the wormwood into small pieces and put it in the broken wall cooking machine, then pour in 320 grams of cold water to make a slurry; the amount of water can beThe amount of youth leagues to be adjusted can be more or less.
4. Prepare a piece of gauze, pour the wormwood pulp on the gauze, squeeze the wormwood juice out, and the residue can be used for other purposes.
5. Prepare the ingredients for making Qingtuan skin: wormwood juice, glutinous rice flour, crystal flour are also wheat starch (noodles), adding some can increase the taste of Q bomb.
6. Take about 35 grams of wheat starch, blanch it with 30 grams of hot water, and mix into a dough. The heated wheat starch dough is very sticky and has a bonding effect, so the skin will not crack; I use a hot pot The water is only about 80 degrees Celsius after being left for a period of time. If it is washed with boiling water, the wheat starch will be scalded and become transparent, and the adhesion will be stronger after being put into the glutinous rice ball.
7. Put the wheat starch mass into the glutinous rice flour, and pour the wormwood juice into it; the glutinous rice flour is more draught, I weighed it, and I poured 275 grams of wormwood juice in 300 grams of glutinous rice flour.
8. First use chopsticks to stir into pieces, and then knead them into a ball by hand. If it is too dry, pour some wormwood juice to make a smooth glutinous rice ball. Cover it with plastic wrap for a while.
9. When making the dough, take care of the filling: cut fat and lean pork stuffing into small dices, cut into small dices with spring bamboo shoot tips, blanch in water for 10 minutes, let cool water to remove the astringency, and cut dried white tofu into small dices. The amount is not fixed, according to your preference. The craftsmanship of the bag is up to you.
10. Pour a little oil in the wok, first stir-fry the pork to change its color and flavor, pour an appropriate amount of soy sauce to mix; then pour the spring bamboo shoots and dried tofu into the stir-fry, sprinkle an appropriate amount of salt until the water is dry, turn off the heat and let cool After use.
11. Divide the glutinous rice dumplings with moxa sauce into 12 parts, each weighing about 50 pieces. The quantity is also determined by oneself. The weight and technique determine the final size of the youth group.
12. Flatten the small glutinous rice ball, with a slightly thinner edge, and place it into a small bowl with the palm of your hand. Put a proper amount of filling on it.
13. Gather the edges of the leather to the center and pinch it tightly; there is no fixed wrapping method, as long as it can be wrapped without leakage.
14. Put the smooth side up, put a piece of oiled paper under the bottom, and put it on the steamer. I use a steamer, and it’s okay to use an ordinary large steamer.
15. Put the steamer with Qingtuan in the steamer, 100 degrees, from in to out for 15 minutes.
16. After the steamed end comes out, the surface is brushed with a thin layer of vegetable oil to prevent the epidermis from evaporating and drying out and cracking, and it also acts as an anti-sticky hand. It can be eaten hot or cold, with different flavors.
17. The thin-skinned young group with big fillings, the fillings are delicious and salty, how can they not eat enough!
Tips:
1. You can use glutinous rice flour to make the skin of Qingtuan. The taste is soft and waxy. Add some wheat starch to make the taste more elastic; hot water and wheat starch are used to increase viscosity.
2. The wormwood juice can be filtered or used directly. If the wormwood pulp is used to make the noodles, the color will be darker and not as light as the juice.
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sugar triangle green ball
graphic | clear water light bamboo
mugwort
right amount
flour
right amount
glutinous rice flour
right amount
z0 clean glutinous rice flourartemisia glutinous rice noodles
zi.
2. Bring water to a boil, add mugwort and blanch it out.
3. Cool the water to keep the green of mugwort.
4. Put it in the food processor to make juice.
5. Put the wormwood and juice in a pot and boil.
6. Mix glutinous rice flour and flour (ratio 1:1).
7. BoilingPut the wormwood in the glutinous rice flour and knead it into a dough, and cover it with a damp cloth for half an hour.
8. Roll the wormwood dough into a thin slice with a thickness of about 3mm.
9. Press out the disc with a small dish.
10. Put the sweet-scented sweet-scented osmanthus bean paste and taro filling, wrap it into a sugar triangle shape.
11. Put it in a basket, boil the SAIC on a high fire, and steam for about 15 minutes.
12. Slightly cool, ready to eat as soon as the heat is soaked, the sweet and soft green dough has a different taste.
Tips:
steaming time depends on the size of the youth group to be flexible.
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durian youth group
graphic| I love baking
glutinous rice flour
200 g (raw dough)
sticky rice flour
35 g
wormwood powder
zzzz1zzzzz5gclear water 25g 1z
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zzz2 Durian200g
1. Put 25 grams of orange powder into a bowl, pour 25 grams of boiling water and stir evenly with a manual whisk.
2. Take another pot, weigh out 200g glutinous rice flour, 35g sticky rice flour and 5g wormwood powder, and add 200g of water.
3. Mix the raw dough and cooked dough into a smooth green dough.
4. Cover with plastic wrap to prevent air drying.
5. Divide the dough into 25g small balls.
6. Knead and flatten, and put in durian filling.
7. Close your mouth with a tiger's mouth, slowly round and shape.
8. Wrap everything, round it, pad oil paper under the youth group to prevent sticking.
9. Bring the water to a boil in the pot, then put the steamer on top, and steam for 15 minutes on medium heat.
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