In order to pack more stuffing, the salty mouth is made into crescent-shaped jiaozi, and some places are also called Qingming jiaozi. The fillings are usually bamboo shoots, pickled cabbage and minced meat. After frying, add some chopped green onion or garlic leaves. It's minced pork with bamboo shoots and cabbage, which tastes good;
Of course, the green ball must be cooked, stir-fried with a pot of bean paste, mixed with flour, steamed in a bag and enjoyed its unique fragrance and sweetness. The dough used in the youth league can't only use glutinous rice flour, and the processing method is also very skillful. Let's have a look.
The recipe of dough is: 200g glutinous rice flour, 60g rice flour, 0/00g boiled water/kloc, 50g fresh folium artemisiae argyi, 2g baking soda and proper amount of water. (about 12 youth group)
First, pick some fresh wormwood buds, preferably the top ones. Remember, if it's too difficult, don't use it. It will taste bitter. Take out the wormwood, clean it, pour the water into the pot, add a little baking soda and a little cooking oil, add the wormwood leaves after boiling over high fire, cook for about 1 min, take it out and cool it in cold water.
Secondly, after cooling, take out wormwood, squeeze out excess water, put it in a cooking machine, and pour 250 grams of boiling water to get delicate wormwood juice. Prepare a pot, add glutinous rice flour, glutinous rice flour and sugar, then pour in and stir quickly with chopsticks. Don't pour it out directly, just knead it into a ball. Then add lard and knead well.
Prepare the stuffing, whatever. There are usually egg yolk stuffing and bean paste stuffing. Egg yolk stuffing, first spray a little white wine on salted egg yolk, bake it, then crush it, then add salad dressing and meat floss, and then knead it directly into stuffing balls. The stuffing of bean paste is relatively simple. After the red beans are steamed, add sugar and mash them.
Start packing. Put the jiaozi prepared in the second step on the chopping board, put some oil on your hands and knead for a while until it is smooth. Then make pills and roll them into thin sheets. The rest is just like wrapping jiaozi, just add stuffing and knead it into balls.
Pot steaming. Pour the water into the steamer, turn to medium heat after the fire is boiled, put it into the steamer, put the wrapped green meatballs into the steamer, and steam for about 15- 18 minutes. There is a trick here, that is, when steaming, you can lift the lid once or twice to let the steam flow out a little, so that the steamed green ball will not collapse. Save. After the green peppers are steamed, they are slightly cool. Dip the brush in some cooking oil and let it cool. Brush a thin layer. Then wrap it in plastic wrap and put it in the refrigerator for refrigeration or freezing. Just steam it when you eat it later. This can prevent drying and hardening after cooling, and will not change color and turn black.