#春食野菜香#malantou Dried Bean Curd Green Group

Name: #春食野菜香#malantou Dried Bean Curd Green Group
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Glutinous rice flour; 10g Wormwood Powder; 300g Malantou; 3 pieces Dried cougars; 25ml sesame oil; 2g salt; 30ml Fresh soy sauce; 250g boiling water; 5g Sugar

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Malan Tou Xianggan Qingtuan can also be considered as breaking the traditional filling. The first time I ate this filling, I bought one and tasted it when I went to the Chenghuang Temple to play. It also took too long to be steamed. The filling is inside. It's all yellowed, and the skin is still a bit sticky, so I gave up after taking a bite. Make and adjust the fillings at home and master the steaming time. I want to say how much better it is than the one that sells. I don’t know how much better it is. For those who love healthy food, Ching Ming is approaching, and it’s time to eat youth leagues, do it yourself.”

Ingredients

400g Glutinous Rice Flour
10g Wormwood Powder
300g Malantou
3 pieces Dried Cougars
25ml Sesame Oil

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2g Salt

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30ml Fresh Soy Sauce
250g Boiling Water
5g Sugar

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#春食野菜香#malantou Dried Bean Curd Green Group

1. Wash Malan's head and prepare it for fragrant drying

2. When the water in the pot is boiled, pour in the malan head, blanch it, and pick it up

3. Add the dried fragrant to the boiling water and scald it to pick up

4. Chopped separately

5. Squeeze the minced Malan head and squeeze the water and dried tofu into a bowl, add salt, fresh soy sauce, sugar and sesame oil and mix well

6. Prepare glutinous rice flour and wormwood powder

7. Rinse the wormwood powder with boiling water and mix thoroughly

8. Add glutinous rice flour and knead into a smooth dough

9. Divide into about 45 grams of billets

10. Turn it with your thumb to form a small bowl shape and add the filling

11. Close the mouth with a tiger's mouth and put it into the steamer with anti-sticking paper. You can brush it with oil and anti-sticking without using the anti-sticking paper.

12. Cover the pot with cold water and steam for 12 minutes, then turn off the heat, wait until it cools slightly before taking it out, it will not stick or deform

Tips:
1. Prepare the filling first. The glutinous rice flour should be mixed and made first. It will be soft and even. After steaming, it will not crack and it is still very smooth.
2. Different brands of glutinous rice flour absorb water differently. When adding water, add it while kneading.
3. White sugar can remove astringency and improve freshness