Qingming Fruit

Name: Qingming Fruit
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some bacon; Some Bamboo shoots; Some Shiitake Mushrooms; Some Dried Tofu; Some Mustard Stem; Some carrot; Some salt; Some Cooking Wine; Some Soy sauce

by Fresh water bamboo

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Qingming Guo, also called Qingtuan, is a seasonal snack in spring, popular in Jiangsu, Zhejiang and Shanghai. Collect sage or mugwort from the field before and after the Qingming Festival, clean and pound, mix with water-milled glutinous rice flour, rice flour or flour, knead and knead it into a skin, and then wrap the stuffing to make a soft snack. Depending on the filling, it is divided into sweet and salty. Kind. The steamed Qingtuan tastes glutinous and soft, looks oily green like jade, tastes sweet but not greasy, fat but not fat. "

Ingredients

Some Bacon
Some Bamboo Shoots
Some Shiitake Mushrooms
Some Dried Tofu
Some Mustard Stem
Some Carrot
Some Salt
Some Cooking Wine
Some Soy Sauce

Qingming Fruit

1. Dice bacon, bamboo shoots, and carrots.

2. Dice dried tofu, shiitake mushrooms, and mustard stems.

3. Put the diced bacon into the pot and stir fry to get the oil.

4. Add vegetables and stir-fry.

5. The fried stuffing is served out to let cool.

6. Wash the mugwort and drain the water.

7. Bring water to a boil and add mugwort to blanch water.

8. Take it out and let it in cold water immediately, so that it will keep the green of mugwort.

9. Stir finely in a food processor.

10. Mix glutinous rice flour and flour (ratio 1:1).

11. Pour the stirred mugwort into a pot and boil.

12. Pour the boiled mugwort juice into the mixed powder and knead it into a ball, cover it with a damp cloth and let it dry for half an hour.

13. Roll out into a large noodle sheet (you can make it thicker if you like to eat the skin), and use a small dish to mark out the round dough.

14. Wrap it into a box shape and squeeze out a beautiful lace.

15. Spread a layer of vegetable leaves on the steamed grid (preferably with zong leaves), put the green dumplings on top, and steam them in a pot on cold water. The water will boil for 13 minutes after the SAIC steams (the specific time depends on the size of the dumplings).