The four traditional festivals in China, Zongzi on Dragon Boat Festival, moon cakes on Mid-Autumn Festival and jiaozi on Spring Festival, what does Tomb-Sweeping Day eat?
youth league!
The traditional snacks in the south of the Yangtze River are blue in color. The glutinous rice flour is mixed with wormwood juice and covered with bean paste or lotus paste, and the taste is not sweet or greasy. The faint wormwood fragrance lingers in the mouth for a long time.
In ancient times, the Youth League was sacrificed by Tomb-Sweeping Day, so it has been a custom to eat Youth League since ancient times. Now, the function of sacrifice has gradually faded, and many people use it as a spring outing snack. Qing Tuan is made of Folium Artemisiae Argyi, which should be picked before Tomb-Sweeping Day. It is fresh and tender. Squeeze out the blue juice of Folium Artemisiae Argyi and add white glutinous rice flour. The prepared Qing Tuan is green and bright, and looks delicious.
people who have made spinach noodles have encountered a situation that spinach juice will become weak after being heated, and so will mugwort juice. In order to ensure the green ball is blue in color, today I will teach you a skill that any vegetable juice will not change color, so you can make all kinds of colorful pasta at home.
nowadays, most of the green balls sold outside are colored with dyes and processed by machines, which are completely inferior to the traditional hand-made green balls.
It's not difficult to make your own youth league. Today, I'll teach you a zero-failure method. It tastes soft and sweet, Q-ball is not greasy, and it's still messy when it's cold. It tastes better than what you bought. Here's how to do it.
prepare a bag of fresh folium artemisiae argyi, a bowl of glutinous rice flour, a bowl of corn starch, a bowl of fine sugar, a spoonful of edible alkali, a spoonful of lard, a bowl of boiled water, bean paste stuffing or other fillings. You can pick some mugwort leaves when you go hiking in the wild on weekends. The white ones on the back of the leaves have a stronger aroma and a less bitter taste. Remember to pick tender leaves, because the old ones don't taste good.
Folium Artemisiae Argyi can prevent insects and repel insects, so insects won't crawl. It doesn't need to be soaked in light salt water. Rinse it with water, blanch it with boiling water for half a minute, take it out after it softens, and put it in cold water to keep its color green.
chop the wormwood leaves, put them into a wall-breaking machine, add some water and beat them into fine wormwood paste, and add less water, the wormwood paste will be greener.
A teaspoon of edible alkali is added into the wormwood paste and stirred evenly, which can further prevent discoloration. The prepared green dough will turn black without edible alkali, but it can still be eaten. I still use the bean paste stuffing, which is ready-made. You can make lotus paste stuffing, meat stuffing and so on according to your personal taste.
pour 1g of boiling water into p>15 of cornstarch, blanch the cornstarch, and stir it into large flour wadding. Add a proper amount of white sugar and a spoonful of lard to glutinous rice flour, stir well, then add wormwood paste and stir into a big flour wadding.
pour the flour wadding and the folium artemisiae argyi wadding together, and knead them into a smooth and even dough, which has no white color and does not stick to hands.
▲ Mix the cornmeal, glutinous rice flour and mugwort juice to form a smooth dough
Divide the mugwort dough into many flour dough, take one flour dough, knead it into a round shape, flatten it and knead it into a bowl shape, put the stuffing in the middle, push the edge to the middle, wrap the stuffing, close the mouth, and knead it round and smooth by hand, and the green embryo is ready.
Brush the steamer with oil, or put a piece of oil paper or an anti-sticking pad, so that it won't stick. Put the green ball embryo in the steamer. Pour enough water into the pot, put on the steamer, steam for 15 minutes after the fire boils, and the green ball will be steamed. The color of the freshly steamed green ball is the greenest. Open the lid immediately. If you stew it in the pot for a while, it will change color, and it will not change color again after the water vapor evaporates.
Because it is made of glutinous rice flour, it will be sticky when it is hot when it is just out of the pot. Anyone who has eaten snowballing knows that it will become very smooth after it is cooled. Brush a layer of oil on the green ball while it is hot and wait for it to cool thoroughly.
After the green balls are cooled, they are packed in a fresh-keeping box or plastic wrap, and stored at room temperature. There is no need to put them in the refrigerator, so they are soft to eat at any time.
Qingtuan, a traditional food that must be eaten in Tomb-Sweeping Day, is made of wormwood juice, which is easy to turn black when heated. Adding a proper amount of edible alkali after mashing can prevent the wormwood leaves from changing color.
The green balls sold outside usually don't change color, because many of them are made of wheat straw or even dyes, which are beautiful but not delicious, and even bad for health. I picked 5 Jin of wormwood all morning, and all of a sudden it was smashed into mud. There is some left, so just freeze it in the refrigerator. It can be kept for a long time, and it can be cooked directly after thawing next time, which is very convenient.
Tomb-Sweeping Day will arrive soon. Let's make this soft and sweet green ball.
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