Youth League is a popular seasonal food in Jiangnan area during Qingming period. From the appearance color to the taste, it is filled with the breath of spring. It looks as blue as jade. It tastes fragrant and smooth, and it is also mixed with a touch of grass. The more you chew, the better it tastes.

Common green meatballs include bean paste stuffing, black sesame stuffing, vegetable meat stuffing and so on. Next, I'll introduce you to the online celebrity style-the practice of filling green balls with egg yolk and meat floss.

Specific production method

Step 1: Prepare the ingredients.

Epidermis: 200g glutinous rice flour, 20g corn flour, 20g sticky rice flour, 20ml vegetable oil, 20g sugar, and proper amount of wheat green juice or spinach juice.

Filling: egg yolk150g, floss150g, sweet salad dressing.

Step 2: Start making stuffing first. Put the yolk in a preheated oven, heat it up and down at 180℃, bake it for about 12 minutes, and take it out to cool. In this step, you can also steam the egg yolk in a steamer for 10 minute, and then let it cool for later use.

Step 3: Crush the yolk with a spoon. (In this step, you can also put the yolk in a fresh-keeping bag and crush it with a rolling pin. )

Step 4: Take a large basin and put the mashed egg yolk, meat floss and salad dressing into the basin in turn, as shown in the figure.

Step 5: put on disposable gloves, stir the stuffing evenly, and then knead it into a ball, as shown in the figure, and the stuffing is ready. (The salad dressing can be added bit by bit until it can be caked. )

Step 6: Start mixing the dough. Take an empty basin, put glutinous rice flour, sticky rice flour, sodium sulfate, sugar and oil in turn, and then add wheat green juice bit by bit.

Step 7: Knead the dough with moderate hardness, as shown in the figure, and then cover it with plastic wrap for later use.

Step 8: Divide the stuffing into 12 equal parts, each part is about 35g, and then round it.

Step 9: Take about 40 grams of dough and put it in your hand to round it, as shown in the figure.

Step 10: Press a small nest in the middle of the dough with your thumb and knead it into a bowl. Next, take a filler and put it in, as shown in the figure.

Step 11: Push the dough up a little with the tiger's mouth position of the other hand, as shown in the figure. Until your mouth closes, and then it becomes round. In this way, a green ball was wrapped.

Step 12: As shown in the picture, all the youth leagues are wrapped up. Put the wrapped green meatballs into the steamer, and lay a layer of oil paper under the steamer to prevent them from sticking to the pot.

Step 13: Put the whole plate of green balls in a steamer or steamer, and steam for about 15 minutes until the green balls are mature (if the green balls are large, the steaming time should be appropriately extended). The steamed dough can be coated with a thin layer of cooking oil, which can make the dough oily and dry.

Step 14: Go to the table and start ~

Say a few more words

1, green dough, usually mixed with wormwood juice or wheat green juice. If not, you can also change it to spinach juice, which is as green and particularly attractive, but it tastes a little worse.

2. The ratio of glutinous rice flour, corn flour and sticky rice flour is usually 10: 1: 1. If there is no corn flour and sticky rice flour, glutinous rice flour can also be used.

3, the cooking oil in the dough is replaced by lard, which tastes better.

4. In the stuffing, the ratio of salted egg yolk to meat floss is 1: 1. Salted egg yolk does not need to be too broken. It has some coarse grains and will taste better.

If you can't finish eating the green balls at one time, you can wrap them one by one with plastic wrap. Usually it can be stored at room temperature and eaten within 1-2 days.

Second course: steamed cakes with black rice.

This cake uses black rice flour instead of flour. After steaming, it is dark, and every bite of rice is rich, especially attractive and nutritious.

Specific production method

Step 1: Prepare the ingredients. 4 eggs (medium size), 60g of black rice flour, 20g of corn starch, 40ml of corn oil, 40ml of clear water, 70g of sugar and a little lemon juice.

Step 2: Separate the egg white from the yolk.

Step 3: Put the corn oil and water into the egg yolk in turn and stir well. Then sift the black rice flour and corn starch, put them into a pot and stir them evenly, as shown in the figure.

Step 4: Add a few drops of lemon juice (or white vinegar) to the egg white, and then beat it with electric egg beater until it looks like a fish eye. Next, put the sugar into the egg white three times until the egg white can pull out a short and upright corner.

Step 5: Put the beaten egg whites into the batter three times, and mix well every time.

Step 6: As shown in the figure, it looks completely mixed.

Step 7: Pour the cake paste into an 8-inch cake mold, as shown in the figure. Then pick up the mold and shake it twice on the table to shake out the bubbles.

Step 8: put the mold in a steamer or steamer for 60 minutes.

Step 9: After steaming, take out the upside-down buckle and let it cool, then demould and cut into pieces.

Say a few more words

1, I use ready-made black rice flour, and parents can also use a cooking machine to grind black rice into powder. It is ground at home, so be sure to sieve it before using it.

2. Add some corn starch to make the cake taste softer.

Clear water can be replaced by the same amount of milk.

4. If you steam in a steamer, put water on it.

5. When steaming, if the lid of the steamer is easy to drop water, be sure to cover the mold with a plate or high-temperature plastic wrap.