1. Pour glutinous rice flour, sticky rice flour, noodles, and wheat green powder into a bowl, and stir evenly with a spatula.
2. Add warm water several times in small amounts, add corn oil in the meantime, slowly knead into a dough, set aside for later use.
3. Prepare the filling, put the salted egg yolk and pork floss in a bowl, and then add an appropriate amount of salad dressing (as long as the egg yolk and pork floss can form a ball), and then stir well.
4. Next, start wrapping. Pull down a ball of dough, knead it and squash it, then shape it into a bowl, in the same way as the gnocchi, put in the filling, then slowly close the mouth and knead it.
5. After wrapping the Qingtuan, remember to put oil paper first to prevent the Qingtuan from sticking to the steaming plate. After the water is boiled, cook on high heat for 10-15 minutes (the time is modified according to the size of the youth group).
6. Brush a layer of salad oil immediately after it is out of the pan to increase the gloss to prevent the skin from hardening.
Tips:1. Please weigh and prepare all materials in advance.
2. The salted egg yolk can be steamed on medium heat for 15 minutes, or in the oven at 180 degrees for 10 minutes, crushed for later use.
3. It is recommended to use gloves, as glutinous rice flour will stick to your hands.
4. When the Qingtuan is warm, each package is covered with plastic wrap, which can keep it soft for two days.
5. If you feel that the qingtuan is a little hard, you can microwave it for a few seconds!
6. Qingtuan is a glutinous rice product, which is not easy to digest and should not be overdone at one time.
