Name: 【qingming Fruit】ying Tuan
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some sage; Some Glutinous rice flour; Some Japonica rice flour; Some Winter bamboo shoots; Some Sausage; Some carrot; Some Dried Tofu; Some pickle; Some Garlic sprouts; Some Peanut Sesame Bean Paste; Some salt; Some Cooking Wine; Some Soy sauce

【qingming Fruit】ying Tuan

by Fresh water bamboo

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

With the arrival of spring, clumps of fresh green sage grass (commonly known as "green" in the local area) will grow out of the rural fields, which are tender before flowering. During the Qingming Festival, a very important custom in the South is to be a youth group and eat a youth group. Every year, we will meet to pick green to make a green group, "pound green grass for juice, and powder to make dough, the color is like jasper". The sage grass is blanched in water, boiled, and mixed into glutinous rice flour, then wrapped with various sweet or salty fillings, and steamed in a pot. Qing Tuan is oily green like jade, the outer skin is sticky and soft, and has a light but long grassy aroma. It is a natural green healthy snack. "

【qingming Fruit】ying Tuan

1. Wash the freshly picked sage grass. This is a patience. I have washed it several times.

2. Bring water to a boil in a pot, add sage grass to blanch water and remove cold water.

3. Squeeze out the water, put it in a blender and mix finely.

4. Put the finely-stirred sage grass in a pot, add appropriate amount of water to boil.

5. The ratio of glutinous rice flour and japonica rice flour is 1:1 to mix well.

6. Pour the boiled sage grass with water into the rice noodles and stir with chopsticks.

7. Make a dough with your hands, cover with plastic wrap and let it stand for half an hour.

8. This is the ingredients for fried salty stuffing: sausages, bamboo shoots, dried tofu, carrots, pickles, garlic sprouts.

9. Cut into small dices separately.

10. Stir-fry and let cool.

11. This is fried sesame peanut bean paste filling.

12. Roll the red bean paste into small round balls of about 20g.

13. Take about 30g of the dough, roll it into a round piece, put in the bean paste, wrap it up and close it.

14. Spread zong leaves on the bottom of the steamer and put the prepared Qing Tuan on top.

15. Dumplings are wrapped in salty stuffing and placed in a steamer covered with zong leaves.

16. Put in a steamer, put water in the pot to boil, steam for 12 minutes after medium-high heat. (Time is controlled by the size of the Youth League).