Name: Qingmingba
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Qingming Grass; 250 bacon; Some radish; 1kg Glutinous rice flour; Some garlic; Some shallot; Some salt; Some oil; Some Chili powder; Some Soy sauce

Qingmingba

by Xi Shi Tofu Flower

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

In fact, this is the inventory of last year. I've been lazy and haven't poured it out in the camera. It's Ching Ming Festival again soon, so it's better to be diligent.
It is said that the rain is flying during the Qingming Festival, which is really hard to see in Beijing.
But I really don't like this festival, even though it is a festival to cherish the memory of loved ones who have passed away. But this day will be very sad. How much I hope in my heart that those who have passed away would be so good if they were still around! ! !
After running away, let's talk about eating.
Qingmingba carries too many memories for me. I remember that as soon as I arrived before Qingming when I was a child, my family began to work hard to pack Qingmingba, and then followed the adults to the grave. Then... But these are just memories from my childhood. Only the customs of Qingming in rural areas are relatively strong. Now it's harder to feel growing up.
The Qingming cakes in our hometown are stuffed, such as radish bacon, red bean paste, sugar, pork and so on. Among the favorites, I think the most fragrant is the radish bacon stuffing. What I made today is shredded radish and bacon stuffing.
The bazi skin is soft and waxy, the filling is delicious, and the flavor is full. The taste is richer and evocative. "

Qingmingba

1. Pick the sprouts of Qingming dishes and wash them thoroughly. Press the Qingming grass in a pressure cooker for 20 minutes. (Water cover is only half of Qingming grass)

2. After the high-pressure Qingming grass, it becomes the final state with one touch. Take it out and put it in glutinous rice flour to knead into a dough.

3. When kneading the dough, it was loose at first. In the process of kneading, just add the water from the pressure cooker to press the Qingming grass. Keep adding water, keep kneading.

4. Kneading noodles is hard work, see, this is not taking shape slowly.

5. Until kneaded into such a smooth dripping dough. However, the longer you knead, the greater the intensity, the better the taste of the kneaded noodles. Knead this for half an hour. Wow, my arm hurts! ! !

6. The kneaded dough is divided into drops of this size. Round it up!

7. Use your hands to squeeze the small agent into a round piece, and you need to use both hands at the same time (a rolling pin is also possible), but it should be thicker, about the thickness as shown in the figure.

8. Add the fried radish bacon. (Fried bacon with shredded radish: add oil to stir fragrant green onion into the bacon until the oil is drained, add shredded radish and stir-fry for a few minutes, then add light soy sauce. Because the bacon itself is quite salty, do not add salt, it must Not salty soy sauce)