The practice of Qingming fruit Fancy taste of Qingming fruit 1, beforehand, snow, salted meat are warm water bubble (because both are pickled salted vegetables) to remove some of the salty smell, and then the snow, salted meat are cut into fine dice. (salted meat in the thin fat separate cut, fat diced can be moderately large) 2, dried beans as shown in the picture horizontal blade into 3 thin slices. 3, dried bean slices cut into dry silk, and then cut into dices, so that cut out of the dried bean dices fine easy to taste. 4, peeling the skin of the spring bamboo shoots also have the trick. First in the spring bamboo shoots from top to bottom vertical cut a knife. 5, and then hand into the knife marks, to both sides of the bamboo shoots can be peeled off. This method sister bamboo shoots especially easy especially fast. 6, snow vegetables, spring bamboo shoots, dried beans, salted meat are cut into good dice. The practice of snow vegetables, spring bamboo shoots, dried beans diced
The practice of Qingming fruit Fancy taste of Qingming fruit 1, frying pan hot, pour cooking oil (the best than the usual frying more than a little bit) hot, the first under the fat salted meat diced small fire stir fry oil. 2, turn on the heat, under the remaining salted meat diced stir-frying brown. 3, put the end of the snow vegetables stir-frying the sour flavor. 4, put the spring bamboo shoots diced non-stop stir-frying until the raw. 5, put the dried beans diced stir-frying evenly raw. 6, put the Chili oil, spicy fresh, Hainan yellow pepper sauce to increase the freshness and flavor, at this time the mouth taste salty, add sugar and salty as appropriate. Tips: 1, fried stuffing oil can not be less, or fried stuffing dry into the mouth poor. 2, chili pepper noodles affect the taste, available chili oil or chili sauce instead.
3, fried stuffing must be cooled, to wrap the filling. While waiting for the filling to cool, we can proceed to the second step. Step 2: Knead the doughThe key to kneading the dough is to master the amount of ai, the amount of baking soda, and the amount of brown rice flour and glutinous rice flour. Kneading Qingming fruit dough ingredients: 400 grams of mugwort (mugwort will be removed after finishing some), 500 grams of brown rice flour, 200 grams of glutinous rice flour, raw flour or sweet potato flour in appropriate amount (to prevent the dough from sticking to the board randomly sprinkled), the right amount of sugar, 3-5 grams of baking soda (I use the axe brand of food flour, baking soda can not be put more, otherwise the alkali flavor of the dough aggravated)
Cleaning fruit practice Fancy flavor of Qingming fruit kneading Qingming fruit dough: (A) 1, prepare a variety of powder. (In Jiangxi, Qingming fruit skin is the most traditional raw material is brown rice flour and glutinous rice flour, now use flour and glutinous rice flour more) 2, mugwort clean. 3, pot of boiling water, under the mugwort boil for 1 minute, a disinfection (mugwort is a wild vegetable, it is inevitable to stain the dirt), and two remove the mugwort if the taste. 4, will be boiled mugwort rinsed with cold water, kneaded with the hands of squeezing to get rid of its bitter juice. 5, the mugwort is a kind of a kind of a kind of a bitter juice. 6, the mugwort is a kind of a bitter juice. 7, the mugwort is a kind of a kind of a kind of a bitter juice. In accordance with the size of the individual strength to rub and squeeze the mugwort into a small ball (if the mugwort to buy more, will not run out of mugwort single ball into a plastic bag into the refrigerator, want to eat and then take out). (B) 1, squeeze out the bitter juice of the moxa root root torn into the cooking pot, pour the appropriate amount of water (water slightly over the moxa leaves can be, can not be more) and sugar, high heat to boil and then turn to low heat.
The practice of Ching Ming Fruit Fancy flavor of Ching Ming Fruit 2, put baking soda and continue to cook, until the ai leaves into a soft paste (at this time with a hand pinch a, if the ai leaves in the finger quickly melt) that is off the fire. 3, prepare a bowl, sheng pouring decoction of ai juice, the ai leaves to stay in the pot of cooking. 4, pouring into the brown rice flour, while stirring the powder with the pan of the ai. 5, the brown rice flour with the ai leaves kneaded together, if you feel dry, you can bowl of ai juice sprinkle some of the dough. If you feel dry, sprinkle some of the ai juice from the bowl onto the dough. 6. Keep kneading until the dough is smooth and soft. 7. Sprinkle the glutinous rice flour onto the kneaded dough. 8. Knead the glutinous rice flour into the brown flour dough a little at a time, and knead the two types of flour well. (When kneading the two kinds of flour, add a little bit of moxa juice, so that the dough will not be dry and hard. The bowl with the moxa juice is best placed in a steamer with hot water, make sure to keep the moxa juice is hot.)
9, keep kneading, until you feel the hand of the Qingmingguo dough is tough, soft and hard can be. Tips: 1, the use of baking soda or lime water to soften the mugwort is the traditional practice of Jiangxi people. Now people use the cooking machine instead of baking soda is also desirable, but the shortcomings are, the cooking machine to beat the mugwort paste made of mugwort steamed after the color and lustre does not convey the unified method to make the turquoise, beautiful. 2, be sure to knead the brown rice dough first, rolling water kneading. 3, Jiangxi Qingming Guo traditional ingredients are brown rice flour and glutinous rice flour, can also be used to glutinous rice flour and flour mixture.
How to make Ching Ming Fruit Step 3: Bread Ching Ming Fruit Ching Ming Fruit: 1, each time from the large dough to pull a small dose. 2, in the palm of your hand kneaded into a small ball. 3, flattened. 4, hands of the dough into a thin edge of the center of the thin round crust. 5, the middle of the crust into the filling. 6, like dumplings folded, glued, a Ching Ming Fruit is done.
The practice of Qingming fruit Fancy flavors of Qingming fruit 7, Qingming fruit bottom brush layer of cooking oil. 8, the steamer rack pad on the zongzhi leaves (no zongzhi leaves with a drawer cloth), high heat boiling water, turn to medium-low heat, set on the Qingming fruit steamed for 15 minutes. Jiangnan Qingming must eat food - Qingming fruit Qingming fruit practice 1, this is Qingming grass, I bought a catty, 8 yuan a catty, so expensive to say. 2, with this catty grass, I bought a packet of 400 grams of glutinous rice flour, more than a catty of meat, a catty of less than a catty of tofu, a catty of sauerkraut, as well as the home in advance of the spring bamboo shoots cooked well later on and then Called Grandma, Grandma said she 4, 5 pounds of grass to use a packet of glutinous rice flour 3, Qingming grass after washing with boiling water blanch a little fished out
4, and then it slightly chopped, but it is difficult to chop said 5, although Grandpa said to me to hand chopped, but I'm lazy, directly into the blender 6, churned and then poured out, would have been Grandpa said to add a little bit of water to put it back to the pot to cook, then one side of the down glutinous rice flour I was lazy again, I think anyway, the grass is still very hot, directly to the glutinous rice flour into the mix 8, mix the glutinous rice flour into a ball of dough is still a little soft 9, and then add flour into it, anyway, you look at it, add it, add a little bit of hard dough until the amount of flour to determine the softness of the outer skin, in fact, I will be clearing the grass in two batches, and then that time! The first time I put in the glutinous rice flour is already very hard, I did not add flour, the results of the outer skin and soft and glutinous, not my favorite, so the appropriate amount of flour, the outer skin will be more delicious, but also closer to my grandmother with the traditional way to do the outer skin
Ching Ming Guo's practice Fancy flavor of Qingming Guo 10, dough and good after you can immediately package, if the filling is not ready, then cover the lid or something to put a little bit of it
The grandmother made out of the dough, but the filling is not ready, but the filling is not ready, then the lid or something to put a It's okay for grandma to make the dough, the whole thing is dark green. 11, pork is also scalded with hot water and washed, peeled, and then separate the fat meat from the lean meat 12, fat meat cut into small cubes 13, fat meat into the frying pan slowly simmering oil 14, lean meat is also the same cut into small cubes 15, wait until the fat meat are turning yellow, under the lean meat diced stir-fry 16, asparagus is boiled one night in advance to soak in water, so that the spring bamboo shoots have no astringent taste 17, spring bamboo shoots also diced 18, into the spring bamboo shoots stir-fry, and then add the right amount of cooking wine
Ching Ming fruit practices Fancy flavors of the Qingming fruit 19, tofu is also cut into cubes 20, into the tofu stir-fry evenly 21, sauerkraut wash a few more times, also cut the crushed, Grandma's own pickle is not so acidic 22, Grandpa said that they are pickled pickles instead of salt, you can taste it at this time, if you think it's not enough Salt on the salt, filling fried slightly cooled after you can wrap 23, because my dough is not heated in the pot while pressing out, so the toughness is relatively poor, the traditional way to do the ductility is very good, you can take a rolling pin to roll out the dough thin, and I can only use my hands to make it a little bit of pressure thin, the pressure in the middle of the slightly thick, surrounded by thin 24, fillings do not put too much, due to the lack of extensibility, so easy to break the packet! 25, all wrapped up after the steam drawer on the pad on the vegetable leaves or Vindaloo leaves, the pot of water boiled into the steam 26, because the filling has been cooked, to be steamed only thin skin, so steam a 5, 6 minutes can be out of the pot
Sweet Qingming fruit materials: glutinous rice flour, sticky rice flour, Qingming grass juice, sesame seeds, walnuts, brown sugar. Qingming fruit practice 1. hot dry pot under the walnuts, small fire roasting until the walnuts out of incense, and then the black and white sesame seeds under the pot. 2. small fire roasting until sesame seeds are also out of incense, cooled down the roasted ingredients down to the cooking machine, beat to powdered standby. 3. add the right amount of brown sugar to taste, glutinous rice flour and sticky rice flour according to the ratio of 3:1 ratio of good, add Qingming grass juice, kneading a smooth and uniform dough. 4. the sweetness of the sweetness of the fruit is very good, but the sweetness is also good. 5. the sweetness is very good. 6. the sweetness is also good, the sweetness is also good. 7. the sweetness is very good.
The practice of Qingming fruit Fancy taste of Qingming fruit 4. will be divided into equal sizes of dough equal small noodles, and then flattened packing brown sugar, can be wrapped into a small angle type shape, but also according to the shape of the dumplings to pack, packaged after sticking on the appropriate amount of dry powder. 5. and then the cake mold pressed out of the steamer pan brush a small amount of salad oil, will be wrapped up in the raw dough pot, high heat steaming about ten minutes can be. Green dumplings package system ingredients: 200 grams of glutinous rice flour, 100 grams of sticky rice flour, 75 grams of clarified flour, 10 grams of mugwort powder, 480 grams of boiling water, 45 milliliters of salad oil, 600 grams of red bean paste practice 1, the glutinous rice flour, sticky rice flour, clarified flour mix. 2, mugwort powder with boiling water into the mugwort juice.
How to make Ching Ming Fruit Fancy Flavor Ching Ming Fruit 3, slowly pour the mugwort juice into the powder and mix well. 4, then pour in some oil, mixing while pouring, and finally kneaded into a relatively smooth dough. 5, hands dipped in water or oil, see the dough kneaded into a small child's fist size of the dough dosage. 6, will be a dosage of the dough pressed into a cake shape, wrapped into the bean paste filling and then close the mouth. 7, will be ready to do a good job of the dough on the steamer for 15 minutes or so until cooked. 8, the dough will be steamed for about 15 minutes. 9, the dough will be steamed for about 15 minutes. 10, the dough will be steamed for about 15 minutes. The dough will be steamed for about 15 minutes until it is cooked.