Tomb-sweeping Season, Don’t Forget to Taste Spring

Name: Tomb-sweeping Season, Don’t Forget to Taste Spring
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Glutinous rice flour (outer skin); 100g Sticky rice; 250g Fresh wormwood; 250g Hot water; 50g Black sesame; 150g peanut; 10g Glutinous rice flour (filling); 50g butter; 1 set daogrs s1; 20g Caster sugar (outer skin); 100g Brown sugar (filling); 50g White sugar (filling)

by daogrs chef bee

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

There is a kind of food in Jiangnan called Qingtuanzi.
The first green dumplings that people in Jiangnan eat in spring are called "Taste Chun".
As the name implies, it is to taste the taste of spring.
Qingtuanzi is also called Qingming Danzi,
It will only be made on this specific day of Qingming,
Mainly turquoise, round and smooth,
Blended with the astringency of wormwood, peanuts and sesame seeds are used as a filling, soft and fresh, crispy and delicious.

With the development of the times, this craft has become a matter for a small group of people.
This special craft should not be diluted by the torrent of time.
This time, take another bite of the spring made by yourself.

Tomb-sweeping Season, Don’t Forget to Taste Spring

1. Heat the wok without oil, pour the peanuts in the pan and fry until the peanuts are slightly yellow and fragrant, and the skin is easy to fall off.

Tomb-sweeping Season, Don’t Forget to Taste Spring recipe

2. Peel the peanuts and mash them with the fried black sesame seeds.

3. Add brown sugar, granulated sugar and a small amount of glutinous rice flour.

4. Stir together and serve as filling.

5. Melt the butter, pour it into the filling and knead it into a ball, then divide it into 10 grams each and knead it for later use.

6. Boil the water in the pot and put the wormwood in the blanching water.

7. Pick up the mugwort leaves and rinse with cold water, squeeze the water dry by hand.

8. Add 200ml of hot water to the blanched wormwood and put it in a blender to make a fine wormwood paste.

9. Put glutinous rice flour, sticky rice flour, and sugar in a large bowl and mix.

10. Pour the wormwood paste.

11. Add hot water and knead the dough into a uniform green moxa glutinous rice ball.

12. Take a small piece of dough and knead it round and knead it into a concave circle with your hands.

13. Add peanut sesame filling.

14. Squeeze tightly and gently round.

15. Put some sticky oil on the oil paper.

16. The water tank of the steamer is filled with water.

17. Put the Qingtuan in the middle of the steaming oven.

18. Select the steam mode and steam for 15 minutes at 100°C.

19. After being steamed, take it out and eat it.

20. Finished product display.

If you like the recipes I made, please pay more attention to daogrs_china~

Tips:
1. When the wormwood is blanched, you can add a little baking soda to the water to keep the wormwood fresh and remove the bitter taste.
2. The qingtuan will harden after being cooled, and it will taste better after heating it before each consumption.

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Tomb-sweeping Season, Don’t Forget to Taste Spring

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Tomb-sweeping Season, Don’t Forget to Taste Spring

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