Egg Yolk and Pork Floss

Name: Egg Yolk and Pork Floss
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Water mushroom glutinous rice flour; 150g Rice noodles; 10 Salted egg yolk; 150g Homemade pork floss; Some Corn oil; 305g boiling water; 1 small handful Pumpkin leaves

by Le Shi Ji

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In the south of the Yangtze River, there has been a custom of eating youth groups in Qingming since ancient times. Qing Tuan Nuo is soft, soft and fragrant. It is a natural green healthy snack. In childhood memories, Qingtuan mostly uses dark, oily sesame seeds or delicate and sweet bean paste as fillings. Nowadays, shepherd's purse, dried maran, sprouts and spring bamboo shoots are all wrapped in. This egg yolk pork floss is a super hot green dumpling. Stir together with salted egg yolk and pork floss. When you eat the pork floss, you will also have the delicate salted egg yolk. The soft and sweet green dough skin and the salted egg floss The salty, fragrant and crispy mouth, the freshly baked Qingtuan is warm and fragrant, and the fat but not fat is the most attractive. "

Ingredients

350g Water Mushroom Glutinous Rice Flour
150g Rice Noodles
10 Salted Egg Yolk
150g Homemade Pork Floss
Some Corn Oil
305g Boiling Water
1 small handful Pumpkin Leaves

Egg Yolk and Pork Floss

1. The salted egg yolk is steamed and then mashed into a puree.

2. Put an appropriate amount of corn oil in the pot and fry the egg yolk to loosen the sand.

3. Add pork floss and stir-fry together. Hold it out for use.

4. Wash the pumpkin leaves and control the moisture.

5. Pour the flour into the basin and mix well.

6. Add boiling water and stir to form dough.

7. After kneading into a ball, add pumpkin leaves and knead well.

8. Knead into a soft and hard dough that is suitable for non-sticky hands.

9. Divide the dough into small doses of 50 grams.

10. Take a small potion and knead it into a bowl.

11. Pack 25 grams of egg yolk floss.

12. Squeeze the mouth and round it.

13. Put it in the steamer when it's all done.

14. Boil in the steamer and steam for about 15 minutes.

15. Oily green like jade, glutinous, soft, fragrant egg yolk and meat floss.

Tips:
This pumpkin leaf is not a freshly grown pumpkin leaf. It is our traditional method here. The pumpkin leaves were picked in the summer of last year, removed the tendons, blanched the leaves in boiling water, shredded and sealed with lime powder. Leave it for more than three months. When preparing to make a green group, take the pumpkin leaves out of the jar, wash off the lime powder with water, and squeeze the water in the leaves. Lime powder has the effect of removing the bitter taste of leaves, sterilizing, antiseptic and color protection. Pumpkin leaves soaked with lime can be stored for a long time.

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