Salted Egg Yolk Pork Floss

Salted Egg Yolk Pork Floss

1. Fresh wormwood removes old leaves and yellow leaves, soak in salt water for 3 minutes to remove floating dust, and then rinse with clean water;

2. Put it in a pot of boiling water, blanch it to change color, remove it, and let it cool naturally;

3. Cut the mugwort into small pieces and put it into the broken wall cooking machine, then pour 400 grams of cold water and make a slurry; the amount of water can be adjusted according to the amount of green balls to be made, the more water, the heavier color of the green balls, the less the amount of water, the green balls Light color;

4. Filter the wormwood pulp with gauze to get the wormwood juice, and the residue can be used for other purposes, such as steamed buns;

5. Prepare the ingredients for making Qingtuan skin: wormwood juice, glutinous rice flour, wheat starch (clear noodles); all glutinous rice flour tastes soft and waxy, adding some wheat starch can increase the taste of Q bombs;

6. 300 grams of glutinous rice flour and 100 grams of wheat starch, put them in the pot and stir a few times with chopsticks; pour the wormwood juice into the pot gradually, first stir with chopsticks to form a dough, if there is dry powder, pour a little wormwood juice until there is no Dry powder; knead it into a smooth dough by hand, and cover it with plastic wrap for a while;

7. 170g of vacuum-packed salted egg yolks are baked in the oven and heated up and down at 200 degrees for 10 minutes;

8. Crush the salted egg yolk with a spoon, and then add about 200 grams of homemade pork floss. If you are not sure of the weight, you can put a part of the pork floss and the egg yolk to mix, and then decide whether to increase the amount according to the actual situation of the dough;

9. Mix the salted egg yolk and pork floss thoroughly, and knead it into a dough with your hands to make the filling, each weighs 15 grams;

10. The glutinous rice dough was weighed and divided into 45 grams. The extra dough I used to pack the leftover spring bamboo shoots and tofu filling in the morning. If you want to clean all the glutinous rice dough, you can divide it into 13 evenly, but the skin is slightly thicker;

11. Flatten the small glutinous rice ball with a slightly thinner edge, and place it into a small bowl with the palm of your hand. Put the salted egg yolk and pork floss filling on it; gather the edges of the skin to the center and pinch tightly; the method of wrapping is the same as that of glutinous rice balls;

12. Put the smooth side up, put a piece of oiled paper underneath, and put it on the steamer. I use a steamer, and it’s okay to use an ordinary large steamer;

13. Put the steamer containing the Qingtuan into the steamer, 100 degrees, 15 minutes from in to out;

14. After the steamed, the rear end comes out, and the surface is brushed with a thin layer of vegetable oil to prevent the epidermis from evaporating and drying out and cracking, and it also acts as an anti-sticky hand. It can be eaten hot or cold, with different flavors.

15. Internet celebrity salted egg yolk pork floss green group, thin-skinned stuffing is really enjoyable!

Tips:

1. After blanching the wormwood, the excess oxalic acid can be removed. The pulp juice that can not be used up at a time can be stored in the refrigerator, and the noodles with grass juice are more delicate, and the color of the grass pulp and the noodles is darker;
2. After the egg yolk is cooked, it can be kneaded together with the meat floss, and it can also remove the fishy; the amount of meat floss can be adjusted as you like, and it can be kneaded into a ball;
3. It does not matter if you don't put wheat starch, just use glutinous rice flour to wrap Qingtuan will make it softer
4. Homemade pork floss: Cut the lean pork into large slices. After cooking, tear it into thin shreds. Put it into the bread machine. Add the juice of soy sauce, oyster sauce, salt, and sugar. Fry until the velvet comes out. Store it in a can after cooling.