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Salted egg yolk, meat floss filling, mugwort green balls

2025-02-27 14:59:07 119

I really like eating mugwort. When I was a child, I hoped my grandmother would give me mugwort to eat on March 3rd. The old man is no longer here, and now I have to rely on myself to eat it. Two years ago, my aunt went hiking in the countryside and specially dug up three trees from the wild to plant for me. Now, every spring, I can eat the Ai Cao Qing Tuan that I long for, which is very satisfying! When I was a child, my grandmother made bean paste filling and diced bamboo shoots and minced meat filling. This year, due to the epidemic, I still rarely go out, and the dishes are all delivered by supermarkets. So, I use the ready-made ingredients at home to make a new style of Qingtuan to satisfy my cravings.

Details of ingredients

Mugwort1 piece
Salted egg yolk5
oiled pork floss100g
Water milled glutinous Rice noodles200g
Rice noodles paste with water mill20g
Chengfen20g
Edible alkalia little
lard1 spoon

Technique

difficultybeginner
workmanshipunknown
tasteunknown
timeunknown

Steps to make Salted egg yolk, meat floss filling, mugwort green balls

1. The mugwort grows all year round, with the fastest and most abundant growth in spring alone. The three trees that were moved back from the wild have grown into three small clusters this year.
2. Pick a handful of mugwort and wash it clean. I only selected tender leaves for use and discarded the stems.
3. Bring the water to a boil, add a small amount of edible alkali, and then heat the mugwort leaves until soft.
4. Immediately remove the softened mugwort leaves and float them in cold water.
5. Add a little water and fry the dumplings in the electric dumpling meat machine. You can also wring out the water, chop it by hand, and then use a rolling pin to crush it. spare.
6. Prepare 5 roasted fragrant and oily salted duck eggs.
7. Prepare a packet of crispy meat floss.
8. A bottle of Qubi sweet salad dressing.
9. Dig out the salted egg yolk.
10. Put it in a pot and press it into mud with a silicone spatula.
11. After pouring in the meat floss, carefully stir them evenly.
12. Finally, add salad dressing, the amount depends on the actual situation, as long as it can make the filling clump together, don't add too much.
13. Roll the kneaded filling into small balls of 12 grams each for later use.
14. Mix the water milled glutinous Rice noodles, water milled glutinous Rice noodles and clarified rice flour evenly at a ratio of 10:1:1.
15. Boil the wormwood paste.
16. Immediately pour into the powder while it is hot, mix well, and knead into a ball.
17. Put 1 tablespoon of lard into the dough, knead it evenly for more than ten minutes, knead it into a moderately soft and hard dough, and then beat it hundreds of times in a bowl. This way, the texture of the finished dough will be better.
Take 30 grams and shape it into a concave small cake by hand.
19. Put in the filling ball.
20. Use the tiger's mouth to continuously tighten the dough until it completely wraps around the filling, then use your palm to knead it more tightly to make the dough and filling adhere more tightly.
21. Place the prepared green balls on the cut baking paper to prevent sticking.
Boil in hot water and steam over high heat for 14 minutes.
23. Steamed green balls can be eaten after being warmed up, and they will not harden even when cooled down. The texture of the skin will become very chewy after being cooled down.
24. I had only one left for dinner at night, and then I remembered that I forgot to take a picture of the incision. I rushed to take another picture under the light, haha!