Foodabc Festival food customs Pure Brightness

Winter mushrooms, horse hooves, sausage filling, green balls

2024-08-14 02:59:26 489

No mugwort, green balls made with spinach juice. I made salted egg yolk and meat floss filling two days ago, using spinach puree and noodles, and steamed it to a dark green color. Today I only used spinach juice, the color looks much better. In fact, the taste is the same, regardless of color, both methods are acceptable.

Details of ingredients

Glutinous rice flour300g
spinach 110g
water400g
Chengfen90g
boiled water150g
sugar30g (I didn't put it in)
lard20g (I didn't put it in)
Winter mushrooms5
carrotHalf root
Horseshoe10
Sausages1 piece
Scallion3 pieces
Oyster sauce1 tablespoon
oil1 tablespoon

Technique

difficultySimple
workmanshipsteam
tastesalty and savory
timean hour

Steps to make Winter mushrooms, horse hooves, sausage filling, green balls

1. Soak the winter mushrooms.
2. Cut into small pieces.
3. Peel and chop carrots into small cubes.
4. Cut sausages into small cubes.
5. Chop the horse hooves into small pieces. (I used canned food, fresh ones are better.)
6. Cut scallions into chopped scallions.
7. In a hot oil pan, add the winter mushrooms and carrots and stir fry for 2-3 minutes.
8. Add the sausage and stir fry the water chestnuts until the sausage is cooked.
9. Add oyster sauce and stir fry well. (The taste is adjusted according to one's own taste.)
10. Add chopped scallions and stir fry well before use.
Mix 11.90 grams of clear powder with 150 grams of boiling water and stir well.
12. Roll it into a ball.
13. Wash spinach leaves thoroughly.
14. Cut the spinach leaves into shreds, add 400 grams of water to the blender, and beat into a sauce.
15. Filter out the spinach juice.
16. Take 280g of spinach juice glutinous rice flour and knead it into a ball. (Reserve 10 grams of spinach juice, add more if it's too dry.)
17. Add cornstarch and knead?
18. Roll it into a ball.
19. Divide into small pieces of about 40 grams (20-21 pieces). Take a small pill and squeeze it into a small deep nest.
20. Add the filling.
21. Pack it up. (Because of the cold water and dough, it is normal for the dough to have small cracks due to lack of extensibility, but it disappears after steaming.)
22. Put it into the steamer. Place oil paper on the bottom to prevent sticking.
23. Put boiling water in a pot, steam for 8 minutes, turn off the heat and simmer for 2 minutes before serving.
24. Immediately brush with cooking oil to prevent it from drying out after serving, and wrap with cling film after cooling.
25. Finished product drawings.
26. Salty and fragrant, soft and glutinous.