#春食野菜香#清团

Name: #春食野菜香#清团
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 300g Qingming dishes; 25g lard; 60g Cassava flour; Some Black sesame filling; Some Red bean paste

by Shaer Feifei❉

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Qing Qing Tuan is oily green like jade, glutinous and soft, fragrant and fragrant. It is a natural green healthy snack. After steaming, it has a green and soft skin with a light grassy aroma. It is fragrant and delicious.
The traditional Qing Tuan is made with mugwort leaves. With the changes in life, the wormwood is not easy to find. To this day, the Qing Tuan can be made with Bocai juice or other clear vegetable juices. It is also very delicious. We use it here. Qingming dishes,
In terms of nutritional value, it has the effects of fire fighting, antibacterial, anti-coldness, and dehumidification. It has the effects of removing oil and greasy, reducing food and reducing fire, and it can also play a role in beauty.
The origin of the Qing regiment:
Legend has it that one year on Ching Ming Festival, Taiping Heavenly Kingdom general Li Xiucheng was hunted down by the Qing troops, and a farmer who was plowing nearby stepped forward to help, disguising Li Xiucheng as a farmer and plowing the land with him. Li Xiucheng was not caught, and the Qing soldiers did not give up, so they added soldiers to the village and set up guards. Everyone who left the village had to be inspected to prevent them from giving Li Xiucheng something to eat.
After returning home, when the farmer was thinking about what to bring to Li Xiucheng, he stepped on a clump of wormwood and slipped. When he got up, he saw that his hands and knees were stained with bright green colors. . He immediately thought about it, and quickly picked some wormwood home, washed it, boiled it, and squeezed it into the glutinous rice flour to make rice dumplings. Then he put the green dumplings in the grass and passed the sentry at the entrance of the village. Li Xiucheng ate the Qingtuan and felt it was fragrant, waxy and not sticky to his teeth. After dark, he bypassed the clearing guard post and returned to the base camp safely. Later, Li Xiucheng ordered the Taiping Army to learn to be a youth league to defend itself against the enemy. The custom of eating youth leagues spread. "

Ingredients

#春食野菜香#清团

1. Wash and drain the Qingming dishes

2. Prepare tapioca flour and glutinous rice flour

3. Pour an appropriate amount of water into the pot and boil open. Add the Qingming vegetables and cook for 2 minutes

4. Pour into a blender with water and mix into puree

5. Slowly add a little bit to the tapioca flour and knead it into a non-dry dough

6. Add lard, it’s a bit sticky at first, but it won’t stick when you knead it in.

7. Set aside

8. Glutinous rice flour, add a little bit of green juice,

9. Knead into a dough that doesn't dry out

10. Put two pieces of dough together

11. Knead into a big ball

12. Divide into small groups of uniform size

13. Take a ball, knead it, flatten it, press it into a nest, put in black sesame filling, and wrap it like a dumpling.

14. Pack a few more red bean paste stuffing

15. Pack everything

16. Steam in a hot pot on cold water for 20 minutes, and open the lid for 2 minutes!

17. Enjoy Meimeidi!

18. Oily green like jade, another bite of soft waxy fragrance,

19. It's so delicious that you can't stop it!

Tips:
1. Add the clear juice to the powder slowly, first adjust it into a flocculent shape and then knead it
2. It can be your favorite stuffing, the method of black sesame stuffing, there are some methods in my recipe (the black sesame glutinous rice balls), and you can refer to it if you like!