the first course: Qing Tuan stuffed with egg yolk and minced meat

Qing Tuan, a seasonal food popular in Jiangnan area during Qingming period. From the appearance color to the taste, it is filled with the breath of spring. It looks blue and oily, like jade. It tastes fragrant and slippery, and it is mixed with a touch of grass fragrance. The more you chew it, the more delicious it is.

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

specific preparation method

step 1: prepare ingredients.

epidermis: 2g of glutinous rice flour, 2g of corn starch, 2g of sticky rice flour, 2ml of vegetable oil, 2g of sugar, and proper amount of wheat green juice or spinach juice.

stuffing: 15g of egg yolk, 15g of pork floss and appropriate amount of sweet salad dressing.

step 2: start making stuffing first. Put the yolk in the preheated oven, heat it up and down at 18 degrees, bake it for about 12 minutes, and then take it out to cool. In this step, you can also steam the egg yolk in a steamer for 1 minutes, and then let it cool for later use.

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

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

step 5: put on disposable gloves, mix the stuffing evenly, and then dough it, as shown in the figure, and the stuffing is ready. (The salad dressing can be added bit by bit until it can be agglomerated)

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 little by little.

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

step 8: evenly divide the stuffing just made into 12 equal parts, each about 35g, and then round it.

Step 9: Take about 4 grams of dough and put it in your hand to round it, as shown in the figure.

Step 1: Press a small nest with your thumb in the middle of the dough, and then knead it into a bowl. Next, take a filling and put it in it, as shown in the figure.

Step 11: Use the tiger's mouth position of the other hand to push the dough up a little bit, as shown in the figure. Until the mouth is closed, and then rounded. In this way, a green ball is wrapped.

step 12: as shown in the figure, all the green balls are wrapped. Put the wrapped green balls in a steamer with a layer of oil paper under it to prevent sticking.

step 13: put the whole dish 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). After steamed, the dough can be coated with a thin layer of cooking oil, which can make the dough more oily and dry.

Step 14: Go to the table and get started ~

Say a few more words

1. Green dough is 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 1: 1: 1. If there is no corn flour and sticky rice flour, you can also use glutinous rice flour.

3. The edible oil in the dough is changed into lard, which makes it taste better.

4. In the stuffing, the ratio of salted egg yolk to pork floss is 1: 1. Salted egg yolk doesn't need to be crushed too much. It has some coarse grains and will taste better.

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

The second course: steamed cake with black rice

This cake changes the flour into black rice flour. After steaming, it is dark, and eating a mouthful of rice is rich, especially attractive and nutritious.

specific preparation method

step 1: prepare ingredients. 4 eggs (medium size), 6g of black rice flour, 2g of corn starch, 4ml of corn oil, 4ml of clear water, 7g of white sugar and a little lemon juice.

step 2: separate the egg white from the yolk.

Step 3: Put the corn oil and clear water into the egg yolk in turn and mix well. Then sieve the black rice flour and corn starch into a pot and mix 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 white sugar into the egg white for 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 them thoroughly every time.

step 6: as shown in the figure, it looks like it is completely mixed.

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

step 8: put the mold into a steamer or steamer and steam it for 6 minutes.

step 9: after steaming, take out the inverted buckle and air-cool, then demould and cut into pieces.

Say a few more words

1. I use ready-made black rice noodles. Parents can also use a cooking machine to grind black rice into powder. It's ground at home, so be sure to sieve it before using it.

2. Adding some corn starch can make the taste of the cake softer.

3. Clean water can be replaced with the same amount of milk.

4. If steaming in a steamer, put boiling water on the pot.

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