Foodabc Festival food customs Pure Brightness

Qingtuan ---- salted egg yolk and meat floss Qingtuan and Red bean soup Qingtuan

2025-02-16 02:59:49 822

I have been staying at home for over two months now, and time has passed quite quickly. It's already Qingming Festival. Last year, I made bean paste filling, and this year I want to change my taste. Recently, my social media has been filled with salted egg yolk filled green balls, which makes me so tempted. I'll share it with you and give it a try. Don't worry about my weight. I have already received 100 pounds and am getting closer to my goal. Working all day is really like exercising. How many pounds have you gained.

Details of ingredients

Glutinous rice flour130g
Sticky Rice noodles20g (big Rice noodles)
Sugar powder10g
lard10g (if not available, corn oil can be used as a substitute)
Ai Cao Mud60g (or spinach puree if not available)
milk100g
Salted egg yolk150g
Meat floss125g
Salad dressing60g

Technique

difficultyintermediate
workmanshipsteam
tasteOriginal flavor
timean hour

Steps to make Qingtuan ---- salted egg yolk and meat floss Qingtuan and Red bean soup Qingtuan

1. I bought Salted duck egg in the food market and made them myself. Personally, they are better than the vacuum ones bought online. You can see for yourself. Spray a little Baijiu and bake them for about five minutes at 180 degrees, depending on the actual situation of your oven.
2. Crush the roasted egg yolk by hand. It's okay for me to have a bit of a hard core. If there is a hard core, just take it out and throw it away, otherwise it will have a fishy smell.
3. Adding meat floss, it is recommended to buy something better and avoid those that are all made of powder when eating on your own.
4. Then squeeze in the salad dressing, which I'm using from Chubi. You can choose your preferred flavor.
5. Use your hands to thoroughly grasp and knead into a ball.
6. Then divide it evenly into 10 equal parts, each weighing about 30g. It doesn't matter if there is a little more or less, beginners don't recommend too much, why is it afraid that you won't be able to pack it well Rub the dough and cover it with plastic wrap to prevent it from drying out.
7. Just a few days ago, I made egg yolk pastries and stir fried bean paste filling. You can buy ready-made ones, but if you make them yourself, you can control the sweetness to not be too sweet.
8. I divided the bean paste filling into about 40g each, because bean paste is not as fluffy as salted egg yolks. You can also use half bean paste and half egg yolks, but it's just a bit troublesome.
I bought Ai Hao online, it's very cheap. I bought a large box for a little over ten yuan and it's quite fresh when I received it. It still looks like it was in my fridge for two days.
10. We only need to discard the tender parts, dead leaves, and roots directly so that the finished product looks better.
11. Let me show you if it's so tender. Don't be reluctant to discard the unfinished ones. You can juice them and freeze them in the refrigerator for a long time.
If the mugwort you bought already feels a little wilted, soaking it in water all night will make you feel refreshed again.
13. Prepare ice water in advance, and put the boiled leaves in cooler water to make them greener.
14. Pour a little more water into the pot, because I made a lot of dishes today. Please be careful not to use an iron pot to cook. [Reduce the chance of the leaves turning black, although not absolutely.] I cooked them in a clay pot and added an appropriate amount of baking soda. I haven't weighed too much water, so just a little more Artemisia annua.
15. After the water boils, put in the cleaned Artemisia annua and quickly stir it evenly with chopsticks, ensuring that each leaf is blanched until the water is exposed. If not blanched, the color will darken and some may even oxidize and turn black.
16. The cooking time should not be too long, about one or two minutes. After it is cooked, rinse it in cold water first.
17. Then immediately put it into the ice water that was prepared earlier, and use your hand to evenly cool it down thoroughly.
18. Squeeze out the water by hand, without squeezing it too dry. You can also put it in a juicer and add an appropriate amount of cold boiled water. If you feel it's not easy to make, if you plan to use mud, it should be crushed as much as possible to make it into a paste. A juicer is the most convenient.
19. Put glutinous rice flour and sticky Rice noodles sugar powder into a larger container.
20. Add lard.
21. Pour in the Ai Ye mud that was just made.
22. Pour milk into a non stick pan. If there is no milk, you can use water directly. Heat it on low heat until bubbles appear on the edges. If the milk is too easy to stick to the bottom of the pan, don't use too much heat.
23. Pour the heated milk into the powder bowl just now, stir it with chopsticks for a while, and slowly feel that there is no dry powder state [actually, you can reserve a little milk here, and the water absorption of glutinous rice flour in each house is also different, and the water volume will not be too absolute].
24. Go straight with your hands. It's a little sticky at the beginning. If it's still sticky after rubbing for a long time, you can add a little glutinous rice flour and then rub it carefully. If it's too dry, the finished product will taste harder. Most of the reasons we like it are soft, glutinous and glutinous.
After that, divide it into 10 equal parts, about 30g.
26. Take one out and cover the others with plastic wrap to prevent them from drying out. Place a previously prepared filling in the middle with a thin edge and a thick center.
27. The tiger's mouth slowly retracts upwards.
28. Remember to pinch the bottom tightly and tidy up the shape a little. Hmm, that's it.
Like bean paste, just wrap it up directly.
30. Place oiled paper in the steamer and evenly distribute it inside.
After the hot water boils, it should be steamed for about seven or eight minutes. It's not absolute. If the pot bottom is thick, it should be steamed for a little longer. After that, let it simmer for three or four minutes before removing the lid to prevent water droplets from falling on it. However, it should not be steamed too long, otherwise it will collapse a little and the color will become darker or even black, which is not attractive.
32. Hmm, that's it.
33. While it's hot, what layer of corn oil can be applied on the surface? It's best not to ask other oils. Corn oil has no taste, and olive oil is also possible, but it's too expensive.
Then I won't hesitate to eat for you first, let alone the combination of salted egg yolk flavor. This taste is really amazing.
Doing it yourself is real, full of filling.
Which flavor do you prefer more? I still prefer the bean paste one haha.
Remember to cover the plastic wrap in a timely manner. Today, I made a mistake that I shouldn't have made. I accidentally squeezed the mugwort juice too dry when adding it, and as a result, the color today is not particularly perfect. Just squeeze the juice and pour it in directly.
38. Just now, add the remaining mugwort leaves to a boiling water pot with baking soda and blanch them. Then pour them into a sealed bag like this. If not, use another sealable bag. The bag contains mugwort paste, so it is recommended to use less water when making the sauce. The mugwort paste will have a stronger flavor, but the finished product color will not be so uniform.
39. This is juice. Personally, I think the color of the finished product will look better. Remember to cover it tightly, otherwise the lid in the refrigerator will break and it's not a problem to freeze it for more than half a year. Moreover, this season's mugwort leaves are the freshest and not expensive, so make a little more at once.
Difficult days will always pass. If you don't believe it, look back and see that you have already endured many hardships without realizing it. The rest of your life is long and there is no need to panic.