Qingming Series Cuisine - Tuanzi

2024-04-21 22:18:01 170

The Qingming Festival is approaching, and I have long wanted to make Qingming dumplings by myself. Unfortunately, I have been unable to buy the necessary materials - Ai Qing. I ran to the market at noon and finally found it. Ai Qing costs 4 yuan per kilogram. I bought it for 2.5 yuan. I suddenly had the urge to start immediately

Details of ingredients

Glutinous rice flour500g
MugwortAbout 100g
Spring bamboo shoots2 pieces
Pork belly with fatty oil200g
Xianggan3 pieces

Technique

difficultybeginner
workmanshipsteam
tastesalty and savory
timean hour

Steps to make Qingming Series Cuisine - Tuanzi

1. Buy back Aiqing, pick the old roots and leaves.
2. Leave a tender green mugwort and clean it thoroughly.
3. Put water in the pot, bring to a boil, and add a spoonful of salt. Add Ai Qing blanched water again. At this point, there is already a strong fragrance of Ai Qing, which really smells good.
4. Soak the blanched Aiqing Lima in a cold water basin and rinse it with a faucet (this can help keep the color of Aiqing as green as possible during future cooking).
5. Pour the drained Aiqing into the mixer, then add a small amount of water and stir until it becomes mud.
6. Pour the glutinous rice flour into the wormwood mud, and then heat the water to mix.
7. Knead it into a ball, wrap it with cling film, and heat it at high heat in the microwave for half a minute to increase the stretchability of the dough.
Next, prepare the ingredients for the filling. Clean everything thoroughly. I was too busy at noon and forgot to buy snow vegetables. These materials are a bit monotonous. But those who don't like to eat snow vegetables can do this.
9. Cut them all into very fine dice.
10. Heat up the oil pan, put in the diced meat first, and stir fry flat. Stir fry all the fat from the pork until it turns golden brown.
11. Add diced bamboo shoots and stir fry until fragrant.
12. Finally, add dried diced pork, stir fry until cooked, add salt and chicken essence and take out of the pot.
13. Prepare water in the steamer and put corn husks on the shelf.
14. It's time to start making the dough into round pieces, wrap it in the filling, and then knead it into a ball. When rubbing, be sure to use force to squeeze out the air inside first, otherwise it will break one by one.
15. Steam the wrapped buns in a cage for about 15 minutes.
16. Out of the pot, the whole house is filled with the fragrance of Ai Qing. I took a bite, it was fragrant, glutinous, and salty. It's much more delicious than what I bought outside.
17. After the dough has completely cooled down, brush a layer of sesame oil on the surface and put it in a fresh-keeping box. You can go out for a spring outing now Bring a box of Qingming dumplings to ancestors during the Tomb Sweeping Festival. Isn't it also very fitting!