Wormwood Pork Floss and Egg Yolk Green Group
1.
The salted egg yolk is soaked in wine for 2 minutes and steamed in boiling water for 15 minutes
2.
Crush it while it's hot
3.
Add pork floss and salad dressing, mix well
4.
Group into 10 small balls and cover with plastic wrap for later use
5.
Wormwood cleaned
6.
Bring water to a boil, add baking soda, pour the mugwort leaf, and blanch until cooked
7.
Take out the cold water to control the water
8.
Add a little water to the cooking machine and beat into wormwood mud
9.
Boil the sticky rice noodles and orange noodles with boiling water
10.
Pour glutinous rice flour and wormwood puree
11.
Use your hands to make a moderately firm dough
12.
Add lard and knead again
13.
Divide the same size agent into balls
14.
Take one and shape it into a small bowl
15.
Put in an egg yolk filling and slowly close it into a circle with the mouth of a tiger, and reunite with the palm of your hand
16.
Add water to the pot, put baking paper at the bottom into the pot, turn to medium heat and steam for 15 minutes after the high heat is boiled, coat the surface of the pot with cooking oil, wrap it in plastic wrap and store
Tips:
1. If the dough is dry, add some wormwood mud, otherwise add some glutinous rice flour.
2. Coating some edible oil when the Qingtuan is out of the pot, so that it can moisturize and prevent sticking.
