#春食野菜香#mouse Grass Version Minced Pork and Salted Egg Yolk Stuffed Green Group

Name: #春食野菜香#mouse Grass Version Minced Pork and Salted Egg Yolk Stuffed Green Group
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g sage; 200g Glutinous rice flour; 60g starch; 60g boiling water; 80g Cold water; 160g Pork floss; 80g Salad dressing; 10 Salted egg yolk

by Star wish 1236

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I miss the Qingming Kueh I ate when I was young. It is made from a kind of grass with small yellow flowers, the scientific name is "sage grass" and glutinous rice flour. The bottom is steamed with bright ginger leaves. It is soft and delicious. It has the fragrance of green grass. There is fragrant ginger leaves.
Now this kind of delicacy is becoming more common, and it has a new name, called Qingtuan.
Tomb-sweeping Festival is approaching again, I went to the wild to pick squirrel grass to make a green group stuffed with pork floss and salted egg yolk. "

Ingredients

#春食野菜香#mouse Grass Version Minced Pork and Salted Egg Yolk Stuffed Green Group

1. Put the salted egg yolk on the baking tray, spray a little high white wine, put it in the middle of the oven, and bake for 5 minutes

#春食野菜香#mouse Grass Version Minced Pork and Salted Egg Yolk Stuffed Green Group recipe

2. Bake out and cool for later use

3. Put an appropriate amount of water in the pot, add baking soda, bring to a boil, add sage grass, blanch the water and cool

4. Add sage grass to appropriate amount of water, put it in a blender and smash it

5. Add 60 grams of water to the orange powder and mix well

6. Add glutinous rice flour

7. Add sage grass mud

8. Knead into a ball, cover with plastic wrap for later use

9. Add salad dressing to the meat floss and stir well

10. Crush the cooled salted egg yolk with a scraper

11. Add the meat floss, mix well, divide into 16 doses, and knead round

12. Divide the dough into 16 doses and round them

13. Shape each dose into a bowl

14. Put in the sinking material, wrap it up, and round it

15. Bring the water to a boil, put the Qingtuan mat bright ginger leaves into the steamer

16. Steam for 15 minutes and serve

17. Beautiful!

Tips:
1. If there is no orange powder, sticky rice powder can be substituted.
2. The amount of liquid is adjusted according to the water absorption of the powder.
3. There is no bright ginger leaves, oil paper can be used instead.