#春食野菜香# Egg Yolk Meat Floss Green Tuan

Name: #春食野菜香# Egg Yolk Meat Floss Green Tuan
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g Water mushroom glutinous rice flour; 120g Sticky rice; 10 Salted egg yolk; 150g Homemade pork floss; Some Corn oil; Some boiling water; 1 small handful Pumpkin Leaf Juice

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, fresh shepherd's purse meat, dried maran, spring bamboo shoots, etc. are all wrapped in, and the spring is more and more energetic. 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

280g Water Mushroom Glutinous Rice Flour
120g Sticky Rice
10 Salted Egg Yolk
150g Homemade Pork Floss
Some Corn Oil
Some Boiling Water
1 small handful Pumpkin Leaf Juice

#春食野菜香# Egg Yolk Meat Floss Green Tuan

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

#春食野菜香# Egg Yolk Meat Floss Green Tuan recipe

2. Put an appropriate amount of corn oil in the pot, stir-fry the egg yolk first, then add the pork floss and stir-fry well before use.

3. Mix the flours and pour them into boiling water to form a dough.

4. After kneading into a dough, add pumpkin leaf juice and knead well.

5. Knead into a soft and hard dough.

6. Divide the dough into 50 g pieces.

7. Knead a small agent into a bowl and wrap it with egg yolk and pork floss.

8. Squeeze the mouth and round it.

9. Put it in a steamer when all is finished, and steam for about 15 minutes after the water is boiled.

10. The fragrant, soft, glutinous, salty, crispy mouth Qing Tuan Che Tuan is out of the pot.

Tips:
My meat floss is made by myself and it's salty and suitable. If you buy it, you must taste it first and then adjust it to the right flavor. The boiling water should be added slowly, otherwise the softness and hardness of the dough cannot be grasped. The pumpkin leaf juice used here is our traditional method, which is made with fresh tender pumpkin leaves and a proper amount of lime water.

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