Minced Pork and Bamboo Shoots Ching Ming Kueh

Name: Minced Pork and Bamboo Shoots Ching Ming Kueh
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 70g Glutinous rice flour; 70g Sticky rice; 300g Pork filling; 4 pieces Spring bamboo shoots; 4g Barley Grass Powder; Around 140g Cold water; a little Vegetable oil; 1 Green onions; a little salt; Some Soy sauce

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The seasonal delicacies of the Ching Ming Festival, in my north or in my home, there is almost no sense of ritual, especially the youth groups in Jiangsu and Zhejiang. Forgive me for my ignorance, I have never heard of it, let alone eat it.

Why don't you say that I have a "foodie" Huigen, my husband is from Jiangxi, and their hometown has the custom of eating "Qingming Kueh" during the Qingming Festival. Therefore, since their marriage, Qingming Kueh and Youth League have taken root in my home.

I checked the information later and found that Qingming Kueh and Qingtuan did exactly the same way, except that the shape and material ratio were slightly different, which also formed the local characteristics. The Qingming Kueh from Jiangxi Po's family has sweet and salty fillings. The sweet ones are mostly filled with red bean paste and sugar, while the salty ones are usually filled with freshly dug spring bamboo shoots and lard.

The Qingming Kueh in Jiangxi is made by beating and kneading rice noodles with wild leaves called Qingpeng. Rice noodles are made by mixing glutinous rice noodles and rice noodles in a ratio of 1:1. The two powders are matched together, neither soft nor hard, and the shape does not collapse.

This year, due to the epidemic, I cannot go to the countryside to dig mugwort, nor dare to buy southern mugwort. Fortunately, the barley powder used for making pastries can act as a "green beauty". Soon, the Qingming Kueh was served on the table soon. I also made dumpling-shaped and spherical-shaped kueh for four people, each with one type. The picture shows this freshness.

Compared to the sweet Qingming Kueh, I prefer the sweet ones. In addition to the soft and waxy outer skin, the fillings are common bun fillings and dumpling fillings. Glutinous rice is not easy to digest. If you add high oil and sugar, it will be more difficult to digest. The salty stuffing uses spring bamboo shoots that are the freshest and most delicious in spring. The plant fiber is particularly rich, which can help promote the glutinous rice ball in the intestines and stomach. It’s digestion and peristalsis, and it’s not "jealous" after eating, which is what we often say, no heartburn and no acid.

Minced Pork and Bamboo Shoots Ching Ming Kueh

1. Prepare the raw materials: glutinous rice flour and sticky rice flour are rice flour. The two are mixed in a ratio of 1:1. Qingming Kueh has a good shape and a soft taste; if all are glutinous rice flour, the Kuehzi is easy to deform; barley seedling powder is a natural plant pigment , Represents plants such as qingpeng, wormwood, sagegrass; pork filling should be fat and thin, fresh spring bamboo shoots are peeled and boiled in light salt water for 5 minutes, and the cold water can be removed to remove the oxalic acid, and the taste is not astringent;

Minced Pork and Bamboo Shoots Ching Ming Kueh recipe

2. Weigh the glutinous rice flour, sticky rice flour, and barley seedling powder into a large bowl. The amount can be adjusted according to the consumption; the amount of barley seedling powder determines the color of the final product;

3. First mix the flour with a spoon, and then pour it in cold water gradually; the rice noodles are draughty, basically at a ratio of 1:1; after mixing evenly with a spoon, pour a little olive oil and other vegetable oil to increase the oiliness of the dough;

4. Take a piece of rice noodle the size of an egg yolk and boil it in a pot of boiling water for 1 or 2 minutes to make it completely mature;

5. Put the cooked rice noodles in the rice noodles and knead them thoroughly. Don’t underestimate this small ball. It is a binder. With it, the rice noodles will not crack when they are wrapped, nor will they crack after steaming; This method is also very suitable for glutinous rice balls;

6. The kneaded rice ball is obviously smoother and more delicate; it can be used at that time or can be used for a while;

7. To process the filling: slice the spring bamboo shoots first, then shred, and finally cut into fine dices, which are more delicious when they are grainy; 1 scallion minced;

8. Pour a proper amount of oil into the wok. When the oil temperature is 50% hot, pour the pork filling into the pan, quickly mix the meat with a shovel, so that the meat filling can be lumpy, then turn to high heat and fry it Discoloration

9. Add appropriate amount of salt and soy sauce according to taste to add color and seasoning; then pour in all the chopped green onions and stir evenly;

10. Then pour the diced bamboo shoots into the pot and stir continuously. After this operation, the broth is completely absorbed by the diced bamboo shoots, and each one is delicious;

11. The stuffing is fried and put out of the pot, let it cool for use; to save time, you can fry the stuffing first and then knead the noodles. When the noodles are kneaded, the stuffing can be dried until it is warm; the amount of minced pork and bamboo shoots I fry is relatively large. A meal of Qingming kuih only uses a small part; in addition to making Qingming kuih, the filling can also be used to make dumplings, steamed buns, buns, and other delicacies;

12. The rice balls are rolled into long strips and cut into uniform size. The size is up to your liking and craftsmanship. It is not recommended to be too large because it will prolong the steaming time. Too much stuffing will also squash the tatami balls. Pretty

13. Round the small agent and roll it into an oval-shaped skin. Don't be too thin, because the rice noodles are not gluten, too thin and too much filling will break the skin and affect the appearance;

14. Put the right amount of fillings, depending on your craftsmanship and the size of the skin;

15. Fold the leather in half and pinch the edges tightly. It will look better if you pinch the lace;

16. This kind of dumpling-shaped Qingming kuih can also be made into Qingming Kueh; the method is simpler, flatten the skin on the palm of your hand, and then squeeze it thinly around the sides to form a small bowl, and put a proper amount of stuffing in it;

17. Seal it like a glutinous rice ball, round it, and the mellow green group is ready;

18. Put a silicone steaming mat on the steamer in advance, apply a little oil on the top to prevent sticking, or use greased paper or apply oil directly on the steamer, and place each package on top; in a cold water pot, steam for 6 minutes after steaming on a high fire, and the skin will change. It can be served after it turns into a dark color; it can be eaten hot or cold.

Tips:
1. The ratio of glutinous rice flour and sticky rice flour should be 1:1, which has good taste and shape; there is no ready-made rice flour. You can use this ratio to soak and beat glutinous rice and rice, but you have to master the ratio of rice to water; but The rice milk can be steamed and made into skins. After wrapping, it can be eaten directly without the need to steam it twice. The method can be seen in my previous article "Red Bean Paste and Pork Floss Green Tuan";
2. Although this method is not an authentic method of spring seasonal wild vegetables such as wormwood, sagegrass, and qingpeng, but it is a good emergency method for people who want to eat Qingtuan but can’t find the above wild vegetables; just use it. Big-brand natural plant pigments are fine, synthetic chemical pigments are not recommended;
3. Rice noodles will become dry and hard when stored in the refrigerator, and it is difficult to restore the soft and waxy taste after being out of the pot. In this season, it can be stored at room temperature and can be eaten hot or cold; it can be placed in a fresh-keeping box or in a fresh-keeping bag Cover tightly.