Method 1:

Chingming dumplings

1, prepare raw materials: glutinous rice, sheep's lettuce, pork, bamboo shoots, etc. (according to personal taste)

2, cooking sheep's lettuce: the fresh sheep's lettuce will be cleaned, and put into a pot to cook (can be appropriate to add a little bit of baking soda, can be better to maintain the green). The cooked sheep's lettuce will dry for a while, cut fine and pounded.

3, stirring evenly: this is the most critical step, but also the most difficult level, how to rice flour and sheep's lettuce evenly and green dough, because sheep's lettuce fiber is more difficult to mash. In the old days, residents were said to have used a pounding mortar to pound the two evenly into a ball; today it is usually done by machine.

4. After kneading the flour dough, pull out the right-sized dosage and wrap the filling into it.

5, into the oil brush or pad rice dumpling leaves in the steam drawer, steamed for about 20 minutes, until cooked. After steaming, you can eat, if you bring out, when the spring food, you can brush a layer of cooked oil, and then wrapped separately with plastic wrap.

Method 2:

Printed Qingming cake

1, mugwort organized and cleaned to remove the old leaves and hard roots, and washed clean with water repeatedly. Blanch the mugwort, drain the blanched mugwort, pour it into a blender, add 1:1 water; whisk it into mugwort pulp, then pour the mugwort pulp back into the pot and boil it for spare.

2. Pour the boiled mugwort pulp into the mixture (500g of glutinous rice flour, 100g of wheat starch, 150g of rice flour) and mix with chopsticks to form a floury floss, then knead with your hands to make a smooth dough

3. Sprinkle dry glutinous rice flour on the board, roll the dough into long strips, cut it into small dough balls of about 30g each, and then roll the small dough balls into rounded balls, flatten them out, pack them into the bean paste filling, and then wrap them up! Roll the ball into a round ball

4, roll the ball in glutinous rice flour on half of the powder, then roll the powdered side towards the print mold and press down, use the palm of your hand to gently and evenly press the flat. When pressing the edges must be pressed all the way so that the sides will also have a pattern

5, will be pressed and molded Qingming dumplings from the mold inverted out. Place them neatly into the steamer basket. (Steamer cloth first smeared with a layer of oil,) and then put on the steamer, high heat steaming can be 15 minutes.