#春食野菜香# Coconut and Yam Green Group

Name: #春食野菜香# Coconut and Yam Green Group
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chicken Yafuji; 100g Yam Mud; 100g Glutinous rice flour; 10g Horseshoe powder; 10g Wolfberry; 20g Coconut; 50g Sugar

by Fire plated red leaves

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

During the Ching Ming Dynasty, glutinous rice noodles and local wild vegetables are used in customs in various places to make dark green, called Qingtuan rounds, which are used as snacks or used to worship ancestors. In Guangdong, besides using wormwood, I also use a leaf called Ji Ya Teng to make snacks that are similar to the Qing Tuan eating method. This special scented wild vegetable dispels wind and dampness, promotes blood circulation and relieves pain, eczema; dermatitis, etc. are very effective, and I love adding black sesame seeds in spring. , Make a sweet paste for children to eat to detoxify.. To be honest, I don’t like mom’s dim sum made with chicken vines, because the old-fashioned method is to use sticky rice noodles, which are hard after cooling, and the taste is not at all Not good... or glutinous rice flour and horseshoe flour are much better; coconut yam yam traditional yam is similar, but the appearance is a bit different, with some coconut medlar, the filling is yam, simple and delicious. "

Ingredients

#春食野菜香# Coconut and Yam Green Group

1. All ingredients, yam is steamed in advance

#春食野菜香# Coconut and Yam Green Group recipe

2. Chicken Yateng leaves with 2 bowls of water, add some tea oil to blanch until turning green, turn off the turkey Yateng leaves and let cool

3. Use a food processor to beat the chicken vine leaves with 1.5 bowls of water until a paste

4. filter

5. Take about 3 spoons of juice and add horseshoe powder, mix well and set aside

6. Add the remaining chicken vine leaf juice to the sugar and boil over a low heat to dissolve. Pour in the mixed horseshoe powder slurry

7. Bring to a boil on low heat, turn off the heat, and let dry until warm

8. Add the green paste to the glutinous rice flour little by little, and mix the flour while adding

9. Knead until it becomes a dough and set aside

10. Press the yam into mud, and wash the medlar with boiling water.

11. Take a portion of yam mud and put the wolfberry in the middle, wrap it

12. Take a portion of the dough, squeeze it, and put on the yam mud

13. Wrap it into balls

14. Put boiling water into the pot, coat the dish with camellia oil, put the dough on top, and steam for 10 minutes on high heat.

15. Put it on the ground coconut and dip

16. Put it on the minced coconut, dip it, garnish with a medlar berry on top of the minced coconut, ready to eat

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