Malantou Youth League
1.
Put water in a pot, add a teaspoon of salt, and bring to a boil.
2.
Throw the peeled bamboo shoots into the pot and blanch.
3.
The blanched spring bamboo shoots are cut into fine dices.
4.
I bought 450g of bamboo shoots, but only 150g is left after processing. The cut bamboo shoots are placed in a pot.
5.
Fragrant dried slices into five pieces.
6.
Cut into filaments.
7.
Cut into fine dices.
8.
Put it in the basin.
9.
Next, prepare the Malan head for filling, add another one, add a small spoon of salt, and blanch the Malan head in water.
10.
The blanched Malantou is too cold.
11.
Marantou squeezed out the water.
12.
Maran head chopped finely.
13.
The chopped Malan head is wrapped in gauze, and the water is squeezed out again.
14.
Pour the malan head into a basin, stir well, add salt, chicken essence, light soy sauce, and white sugar to taste.
15.
Add white sesame seeds and stir well.
16.
Add oil, stir well and set aside.
17.
Next, boil a pot of water, add a spoon of salt, and blanch the Malantou for the dough.
18.
Blanch it the first time, pick it up, drain the water, and then create another pot of water, this time put a little less water, and then put the malan head in it, add 1g of alkali powder, and cook for 3 minutes.
19.
Add 350g of water and marinade, put it in a blender, and beat into a juice.
20.
The juice is also very emerald green.
21.
Mix glutinous rice flour with orange flour.
22.
Pour in the Malanto juice, pour it while stirring, don't finish it at the beginning, first check the absorbency of your dough.
23.
Stir it into a flocculent shape, and then mix the dough.
24.
Kneaded dough.
25.
Add corn oil and continue to knead.
26.
After absorbing the corn oil, cover the dough with plastic wrap and set aside.
27.
Take 50g of dough and knead it into a nest shape.
28.
Add a tablespoon of filling and compact.
29.
Close the mouth, round it, and place it in the steamer.
30.
I put 7 of them. In fact, you can squeeze some of them, or 8 of them. Steam them on high heat for 15 minutes.
31.
After steaming, brush with a thin layer of oil.
32.
If it is cold to some residual temperature, wrap it in plastic wrap and store it in the refrigerator. Just warm it up when you eat it.
Tips:
Make sure to squeeze the water for the first cut of Malan, it will be dry.
