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Qingming Fruit: Ai Cao Qing Dumplings

2025-02-16 03:00:20 257

During the Qingming Festival, there is a custom of eating Qingtuan in Jiangnan. Use fresh and tender wormwood or sage leaves before the Qingming Festival, blanch water, stir juice, mix it into glutinous rice flour, make a skin, wrap it with sweet or salty stuffing, and steam it. Qingtuan is as green as jade, with a soft and tough outer skin, and a light and long-lasting fragrance of mugwort. It is a natural and healthy delicacy, and has become a traditional specialty snack in the Jiangnan region.

Details of ingredients

Technique

difficultyintermediate
workmanshipsteam
tasteSalty and fragrant
timeThree quarters of an hour

Steps to make Qingming Fruit: Ai Cao Qing Dumplings

1. Wash the mugwort (the small part with yellow flowers is the rat grass), blanch it in boiling water, and add some salt or baking soda to the water to keep the mugwort green.
2. Take out cold water.
3. Grind the mugwort into a delicate paste in the blender.
4. Bring to a boil in a pot.
5. Mix glutinous rice flour and flour 1:1.
6. Pour the boiled mugwort and water into the powder, stir with chopsticks first, then knead into dough by hand, cover with a damp cloth and let it rise for half an hour.
7. Cut various vegetables into small pieces, stir fry until cooked, and let cool.
8. Roll the mugwort dough into thin slices with a thickness of about 3mm, so that the thickness is more uniform. It can also be divided into small pieces and rolled again.
9. Use a small plate to press out a circular disc.
10. Shape it into a box and pinch out the lace.
11. Willow leaf dumplings.
12. Shape can be freely expressed.
13. Put it in a steamer, boil the SAIC over high heat, and steam for 10 minutes.
14. Steamed green dumplings are as green as jade, slightly cool, and can be eaten once the hot air passes through.
15. The meat filling is fresh and fragrant, with a soft and tough outer skin, and a light and long-lasting aroma of mugwort.