We all know that Qingtuan is a popular traditional food and a food unique to Qingming Festival. Every year during Qingming Festival, many people eat Qingtuan. There are certain things to pay attention to when eating qingtuan, so can you take the qingtuan out from the refrigerator and eat it directly? Let’s take a closer look below! Can the green dumplings be eaten directly after being stored in the refrigerator?

Not recommended.

It is so sweet and the edible value is reduced. Secondly, the green dumpling itself is a food that is difficult to digest. In addition, if it is cooled, it will easily irritate the gastrointestinal tract, increase the burden on the gastrointestinal tract, and cause gastrointestinal discomfort. Therefore, the green dumpling still needs to be heated after being taken out. It is suitable for consumption. Should you heat the dough after taking it out of the refrigerator?

It depends on the type of dough.

If it is green dough filled with ice cream, it needs to be eaten cold. There is no need to heat it after taking it out of the refrigerator. Let it soften for a while before eating. If it is a green dumpling stuffed with meat or vegetables, it is suitable to be eaten hot. After taking it out of the refrigerator, it is best to heat it in a pot. Home-made Qingtuan recipe

The recipe is divided into four steps: Step 1: Make Qingming juice

The Qingming grass I used to make the green juice, I bought fresh Qingming grass from the Internet Grass, you can collect the raw materials of green juice according to your own convenience. Different places use different raw materials of green juice according to their local characteristics.

Blanch the green juice raw materials and beat into juice. Step 2: Make cake balls

Mix green juice and powder. You can add an appropriate amount of sugar according to taste. The powder is glutinous rice flour and rice flour. The ratio is 70% glutinous rice flour and 30% rice flour. The proportion of addition, of course, is not absolute. Everyone has different tastes. Some are made entirely of glutinous rice flour. Those with rice flour taste more chewy and not too sticky, while those with all glutinous rice flour are very sticky. Step 3: Make the filling

The filling can be made according to your own taste and materials. I made red bean paste.

After the red beans are soaked, add an appropriate amount of water and beat them finely with a wall breaker. Then add an appropriate amount of sugar and a little lard and slowly fry them to dry up the water. I use the jam function of the bread machine, which saves manual frying. , when using a bread machine to fry, the surface must be covered with tin foil, otherwise it will splash out. Step 4: Steamed Qingtuan

After all three ingredients are ready, wrap them up like glutinous rice balls and steam them until cooked. What are the details of making Qingtuanzi?

First, the color of Qingtuanzi comes from wheat straw. It is the Qingming Festival when all things come to life, and every household worships their ancestors. Qingtuanzi is in harmony with the word "Qing" in Qingming. At this time, freshly baked Qingtuanzi will become a seasonal food during the Qingming Festival and is often used as a tomb-sweeping offering. Taste.

Second, rename Green Tuanzi to Qing Tuanzi. Among the seven colors of red, orange, yellow, green, blue, and purple, green comes from green, and "green" is more vital than "green". Just like green grass is often called green grass, naming dumplings with green will bring vitality.

Thirdly, the color of Qingtuanzi comes from the original wheat straw. In order to show the integrity of the materials used, we would rather only do business for three months a year and persist for a hundred years. Even though various chemical pigments are currently rampant, Qingtuanzi still sticks to its seasonal characteristics and has become a veritable green food, which is welcomed by the people.

Fourthly, Qingtuanzi conforms to Jiangnan people’s pursuit of lightness and sweetness. It does not use salty fillings, but specializes in sweet fillings. It often uses bean paste, mint, date paste, sesame and other raw materials. When it is exquisite, a little bit is added to the filling. Lard is really sweet but not greasy, very delicious. In order to reduce the stickiness of the dumplings, japonica rice flour is often added to the glutinous rice flour to make the dumplings more beautiful in shape and taste better.