Egg Yolk and Pork Floss
1.
Prepare all ingredients
2.
Pour the clear noodles into a basin, add boiling water, add it all at once while stirring continuously, until the clear noodles are all cooked and slightly translucent, put the glutinous rice flour, sugar, and lard into the basin
3.
Put glutinous rice flour, sugar, and lard in a basin
4.
Pour the green wheat juice into the basin
5.
Knead until completely even, cover with plastic wrap and set aside
6.
Put the salted egg yolk in the oven, let it burn up and down 180 degrees, bake for 12 minutes, and let it cool.
7.
Crush it with a spoon, some particles can be used
8.
Pour the pork floss into the salted egg yolk and add the salad dressing
9.
Divide the kneaded pork floss and egg yolk into 32 grams each, set aside
10.
All kneaded
11.
Divide the green dough dough into 30 grams each, knead round and set aside
12.
Take a youth group and squash it in the palm of your hand
13.
Put the divided pork floss and egg yolk into the green dough skin, push the skin up slowly with a tiger's mouth, and finally pinch tightly to close the mouth
14.
Put it in a steamer, put a piece of oily paper under each green group, turn on high heat, and steam for about 8 minutes
15.
After being out of the pan, brush a layer of odorless cooking oil while it is hot to prevent sticking.
Tips:
1. The steaming time must be controlled well. If the time is long, the Qingtuan will collapse. It is not steamed in a pot on cold water, but steamed after boiling.
2. If there is no lard, it can be replaced with butter or liquid oil such as salad oil.
3. After steaming the Qingtuan, it will not harden for three days at room temperature. It can also be refrigerated. It is best to eat within a week, or it can be frozen. Just steam it in the pot before eating.
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