Rou Fong Qing Tuan

Name: Rou Fong Qing Tuan
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200-250g Barley juice; 500g Water mill glutinous rice flour; 100g corn starch; 30-40g Salad dressing; 250g Pork floss; Ten yolk

by Yuhui 05

4.8 (1)

Favorite

9

Difficulty

Easy

Time

2h

Serving

2

There are wheat grasses in the countryside, and the roots are red.
If not, you can use spinach juice instead"

Ingredients

Rou Fong Qing Tuan

1. Put ten egg yolks on the pan and steam for ten minutes, or bake in the oven at 180 degrees for eight minutes.

2. Crush the steamed egg yolk with a knife, add pork floss salad dressing, and stir well

3. Water-milled glutinous rice flour, cornstarch and wheat green juice are kneaded into a ball

4. Take a dough and wrap it with fillings

5. Steam on the pot for 20 minutes, put gauze under the steamer, pay attention to the wet gauze.

6. Out of the pot in 20 minutes

7. Just let it cool and you can eat it

Tips:
Don't use too much water when making the noodles, too little water will make it hard to make.
When steaming, the gauze must not be dry and fast. When the steaming is complete, press it with your fingers to rebound.

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