Qing Tuan (salted Egg Yolk and Pork Floss Flavor and Sweet Bean Paste Flavor)
1.
Blanch the spinach and put it in cold water for later use. Use a food processor to mash the spinach
2.
Soak the egg yolks in corn oil for a while and send them to the oven at 160 degrees to bake for 6 minutes. The baked egg yolks are crushed, added with pork floss and salad dressing, and mixed into 5 portions
3.
Add glutinous rice flour and sugar to warm water and stir into a semi-moist shape
4.
Add the orange powder to boiling water and stir into a translucent shape
5.
Mix two portions of dough and add lard or corn oil
6.
Press into a dough and steam on the pot for 10 minutes
7.
After it's ripe, add the spinach puree that has been drained and knead it into a green ball and divide it into 10 portions
8.
The red bean paste is divided into 30 grams, a total of 5 and 2 kinds of fillings are respectively wrapped into the green dough skin
9.
Close your mouth and squeeze it tight
10.
The thin skin filling is super delicious
Tips:
① Blanch the spinach and put it in cold water to keep the spinach's green color. ② When steaming, you can use chopsticks to poke the green tuan skin to see if there is any dry powder. If it is not cooked, continue to steam it ③ You can knead the puree Put on gloves or apply oil to prevent sticking ④ Friends who like the food tutorial in the continuous update must remember to pay attention to me. If you have any questions, you can leave a message for me~