Li Rong Dou Sha Egg Yolk and Green Balls
2024-05-04 02:59:14 244
Spring brings all things to life. When you go for a spring outing, pick a handful of mugwort and go home to make a pot of soft, sticky, sweet, and fragrant green balls, enjoying the taste of spring.
Details of ingredients
Technique
Steps to make Li Rong Dou Sha Egg Yolk and Green Balls
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1. Clean the mugwort thoroughly.![]()
2. Blanch in boiling water for one minute.![]()
3. Remove and let it cool.![]()
4. Add an appropriate amount of water to mugwort and grind it into mugwort mud in a cooking machine.![]()
5. Put the mugwort puree into a small pot and boil it.![]()
6. Mix the glutinous rice flour, flour and rice flour evenly, pour the wormwood mud into the flour when it is hot, and mix it with chopsticks.![]()
7. After cooling slightly, knead it into a ball by hand, cover it with cling film, and let it sit for half an hour.![]()
8. Spray Baijiu on the surface of salted duck egg yolk, place it in the oven and bake it for 7 minutes at 140 ℃.![]()
9. Stir fried chestnut and bean paste, divide into small portions of 25g each, and knead them into balls.![]()
10. Wrap the salted egg yolk evenly with chestnut and bean paste.![]()
11. The glutinous rice dough is divided into about 30g small dosage.![]()
12. Take a small dose and roll it into a round dough piece. Place the bean paste egg yolk ball on top and slowly push it up with your hand to close the mouth.![]()
13. After closing the mouth, place it between the palms of both hands and knead it into a smooth green dough.![]()
14. Place a small piece of oil paper under the prepared green dough in a steamer.![]()
15. Put cold water into the pot, steam for about ten minutes after the water boils, then turn off the heat and steam for 3-5 minutes. Open the lid.![]()
16. Let the hot air dissipate for a while and let it cool down for a more delicious meal.![]()
17. Soft and sweet, with a fresh and delicate fragrance, enjoy the taste of spring.
