Spring Bamboo Shoots, Dried Tofu and Pork Qingtuan
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.
After blanching the water, I weighed the wormwood. The weight is about 260 grams. Cut the wormwood into small pieces and put it in the broken wall cooking machine. Then pour in 320 grams of cold water to make a slurry; the amount of water can be based on the amount of green dough to be made. To adjust, more or less can be done;
4.
Prepare a piece of gauze, pour the wormwood pulp on the gauze, squeeze the wormwood juice out, and the residue can be used for other purposes;
5.
Prepare the ingredients for making Qingtuan skin: wormwood juice, glutinous rice flour, crystal flour are also wheat starch (cheng noodles), adding some can increase the taste of Q bomb;
6.
Take about 35 grams of wheat starch, blanch it with 30 grams of hot water, and mix it into a dough. The heated wheat starch dough is very sticky and has a bonding effect, and the skin will not crack; I use water in a kettle , Because it is only about 80 degrees after a period of time, if it is washed with boiling water, the wheat starch will be scalded and become transparent, and the adhesion will be stronger after being put into the glutinous rice ball;
7.
Put the wheat starch mass into the glutinous rice flour, and pour the wormwood juice into it; the glutinous rice flour is more draught, I weighed it, and I poured 275 grams of wormwood juice in 300 grams of glutinous rice flour;
8.
First use chopsticks to stir into pieces, and then knead them into a ball by hand. If it is too dry, pour some wormwood juice to make a smooth glutinous rice ball. Cover it with plastic wrap for a while;
9.
When making the dough, let’s deal with the filling: cut fat and lean pork stuffing into small dices, cut into small dices on the tip of spring bamboo shoots, blanch it in cold water for 10 minutes, and let cool water to remove the astringency, and cut dried white tofu into small dices. The amount is not fixed. Craftsmanship
10.
Pour a little oil in the wok, first stir-fry the pork to change its color and flavor, pour an appropriate amount of soy sauce to color; then pour the diced spring bamboo shoots and dried tofu into the stir-fry, sprinkle an appropriate amount of salt, until the water is dry, turn off the heat and let cool before use ；
11.
Weigh the glutinous rice dumplings with moxa juice and divide them into 12 parts, each weighing about 50. The quantity is also determined by oneself. The weight and technique determine the final size of the youth group;
12.
Pat the small glutinous rice ball flat, with a slightly thinner edge, and place it into a small bowl with the palm of your hand, and put a proper amount of filling on it;
13.
Gather the edges of the leather to the center and pinch it tightly; there is no fixed wrapping method, as long as it can be wrapped without leaking stuffing;
14.
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;
15.
Put the steamer containing the Qingtuan into the steamer, 100 degrees, 15 minutes from in to out;
16.
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.
17.
The thin-skinned qingtuan, the filling is delicious and savory, how can they not eat enough!
Tips:
1. You can use glutinous rice flour to make the skin of Qingtuan. The taste is soft and waxy. Add some wheat starch to make the taste more elastic; hot water and wheat starch are used to increase viscosity;
2. The wormwood juice can be filtered or used directly. If the wormwood pulp is used to mix the noodles, the color will be darker and not as light as the juice.
