2. Blanch the Folium Artemisiae Argyi with hot water, squeeze out bitter juice, and rinse it with cold water. The above process is repeated twice.
3. Add a little alkali and boil the wormwood in boiling water.
4. Pour the juice into the rice flour and stir well.
5. Add glutinous rice flour.
6. Knead it again.
7. Knead into green dough (covered with wet wipes).
8. Knead into strips.
9. Divide into groups.
10. Knead. Round is sweet, and jiaozi is salty. It is inevitable that my bag looks ugly! Steam the wrapped fruit over high fire for 6-8 minutes.
Question 2: The main components of Qingming fruit.
Rice flour (500g)
Glutinous rice flour (1000g)
Water (100g)
condiments
Fresh wild wormwood (50g)
Bamboo shoots (250g)
Dried bean curd (250g)
Lean meat (250g)
Celery (50g)
kitchenware
Steamer, wok
classify
Summer recipes Qingming snacks are slightly spicy and steamed for several hours.
Boil wormwood with water, soak for 2 hours, drain and chop. Dice the other dishes in the ingredients and mix them together.
Then mix the rice flour and glutinous rice flour according to the ratio of 1:2, and add chopped wormwood to make dough.
Stir-fry all diced vegetables in a pot until half cooked, and let them cool.
Ok, the preparation work is about to start, but in order to prevent the fruit from sticking everywhere, prepare a zongzi leaf or Qingming leaf as a mat, but wash it in advance. Boil in a pot and drop a few drops of oil to avoid sticking to the fruit!
Now you can start wrapping fruit, and you can make any shape you want, mainly to prevent the vegetables from running out, hehe.
Put the wrapped fruit in the steamer.
After steaming, steam 15 minutes, OK! You can eat.
Question 3: What are the main fillings of Qingming fruit, such as bean paste stuffing, peanut stuffing, vegetable stuffing, beef stuffing and sesame stuffing?
Question 4: How to fry shredded radish with Qingming fruit stuffing?
500 grams of flour
250 grams of warm water
Dry baking powder 5g
Baking powder 5g
Sugar 15g
500 grams of pork
2-3 medium-sized white radishes
Two slices of ginger
Garlic 3 cloves
2 onions
Soy sauce 1 spoon
salt
The method of wrapping pork with shredded radish
Put dry yeast powder and sugar into a bowl, add warm water to activate, and after a few minutes, the surface of warm water will start to bubble. At the same time, mix flour and baking powder, pour in activated water, knead repeatedly by hand until the dough is smooth, cover it with cloth, and put it in a warm place to ferment to twice its original size. The traditional practice in my hometown is to cover my hair with a quilt so that it can be done in cold winter. Step 1 shredded radish meat package (stir-fried stuffing)
When the dough is fermented, it can be used as a filling. Wash, peel and shred radish. Add two spoonfuls of salt to shredded radish, stir well by hand, and let stand for 20 minutes to remove water.
Chop onion, ginger and garlic for later use. When minced meat, the ratio of lean meat to fat meat should be 7:3, which will be very oily and will not gain weight.
Moisten the pan with a little oil. Never use too much oil, because meat will still give out oil. When the oil is hot, pour the meat into the pan and stir fry. You can add some water in the meantime, so that the meat will be tender and will not become firewood; But if you buy cold meat from a supermarket, you don't need to add water, because it will produce a little water.
When the meat is fried to golden brown, add the minced ginger and garlic, stir-fry until fragrant, and pour in a spoonful of soy sauce, which is mainly colored and will also have a sauce flavor until the color is uniform. When frying meat, you can squeeze the shredded radish out of the water, and finally add it to the pot and mix it with minced meat. The unified standard is that you can hardly see radish. Turn off the heat, add chopped green onion and season with salt. The stuffing is ready. Shredded pork bun with radish (fried stuffing)
Sprinkle a layer of flour on the chopping board, take out the dough, press out the air, knead it into long strips, and cut it into 12 equal parts. If you want to be bigger, you can also cut it into 10 equal parts, and if you are smaller, cut more, depending on your personal preference. Shredded pork bun with radish (fried stuffing)
When making steamed stuffed bun skins, you don't need a rolling pin, just knead each dough into a circle and press it by hand. When pressing, you can leave the middle thicker and the periphery thinner. In addition, I once watched a food program, saying that at the end of dough pressing, you can hold the dough with your hands and slide it on the chopping board, saying that the surface of steamed buns made in this way will be smooth and beautiful. My steamed noodles are ok. I wonder if this is the reason. Step 7 of shredded radish meat package (stir-fried stuffing)
Make buns and see people. The first time is better than expected ... the eighth step of making shredded radish meat buns
Because I use dry leavened flour to make dough and steam it with cold water, there is a process of re-fermentation. Wet the steamed cloth with cold water to avoid sticking it after steaming. Leave a little distance between the steamed buns, put them in the pot, wake them for 10- 15 minutes, and start steaming. After the water boils, steam 10 minutes or so, turn off the fire, wait for 2 ~ 3 minutes to uncover, and the hot and chubby buns can be cooked!
Question 5: How to make homemade fruit, how to make it delicious, and how to make homemade fruit.
condiments
Glutinous rice flour1000g flour (flour is used instead because there is no sticky rice flour) 200g.
Powder 150g distiller's yeast velvet (wormwood is ok, but the taste is not as good as this, wormwood is bitter, and some people use cabbage leaves) 300g.
I diced bean sprouts, mushrooms, bacon and tender dried carrots, then fried them in a pan with garlic, ginger and onions in the middle. One is spicy and the other is not.
If there are many copies of the above materials, they can be reduced in proportion.
1. Note: It's true that rats go to Rong. The growing flowers are yellow. Generally, flowers that don't grow are collected just during Qingming, and flowers will grow after Qingming.
2. This is mouse velvet without flowers.
This is a fake mousetrap, you must not take it.
4. Stir-fry the two fillings and let them cool.
5. Blanch the rat koji, chop it up and put it in a soymilk machine, add1000g of water to mash it (if it is not mashed by a soymilk machine, put it in a pot to cook). You can put more water. I feel there is a little less water in the back.
After mixing the three powders, slowly pour in the beaten green juice (rat Qurong), stir and pour in, and knead by hand until it is almost smooth.
6. Divide the dough into small portions.
7. Put it into a moon cake mold and press it into a pattern.
8. The stuffing of the dish is flattened and widened by hand, which is similar to that of Bao jiaozi. After folding in half, pinch the edge tightly and then press it into an arc.
9. steam a few of each kind, especially those who want to eat stuffing. If they work outside, they can't eat what their mother cooks and can only meet their own needs. My son can't wait to eat.
10. This is steamed dumplings with vegetables, both spicy and not spicy are marked.
I've eaten almost everything since I caught a cold.
Because the space is small, I can only put plastic wrap on the table.
1 1. The bean paste stuffing is shaped with moon cakes and looks much better.
12. Pack it and give it to friends. Hehe, it doesn't look good, but it tastes like mom's cooking.
Question 6: Video data of Qingming Riverside Map in Lanxi
500g glutinous rice flour, rice flour 100g, wormwood 100g (the color of the finished product is not very green, so the amount of wormwood should be appropriately increased if you like green), 250g hot water, salty stuffing and sweet stuffing.
working methods
1. Wash wormwood with clear water, put it in a pot to boil, add a spoonful of salt, and put wormwood in blanched water. Remove the blanched wormwood immediately and bathe in cold water.
2. Add a little cold water to the blanched wormwood and put it into a blender to make a paste.
3. Mix 500g glutinous rice flour and 100g rice flour, and put half a cup for later use (to avoid adding too much water in the later stage, it can be remedied).
4. Add the wormwood paste to the flour, heat the water, stir while adding, and knead the flour into smooth dough by hand. Put the kneaded dough in the microwave oven for one minute and take it out.
5. Divide the dough into small pieces, take one piece, knead it round and flatten it, wrap it with stuffing, and knead it round.
6. Put palm leaves in the wrapped jiaozi and steam for 15 minutes.
Question 7: Qingguo Youth League in Man Songhua, Lishui. How does the pine stuffing in it become sweet? Wrapped with sesame, sweet-scented osmanthus sugar and bean paste, pressed into a circular mold and steamed, sweet and clear.
Question 8: What is the material of Qingming fruit? The definition of Qingming Fruit is closely related to Tomb-Sweeping Day. It is made by mashing Folium Artemisiae Argyi, kneading it with juice, glutinous rice flour and early rice flour in a certain proportion, then processing it into dough, adding stuffing according to personal taste, and finally kneading the dough into a certain shape.
Question 9: How to get clear fruit? I want to know how to make red and clear fruits:
1. Wash the leaves of wormwood, blanch them, take them out and drain them. Don't pour the water of wormwood, let it cool for later use. You can also use other wild vegetables or vegetables instead of wormwood.
2. Then break it with a stone tool, pour in Qingming powder, and then slowly add the water of the previous wormwood leaves. At this time, the water temperature is 40 degrees, knead it into a clear ball, and use it after waking up.
3. Prepare the stuffing at this moment. I used black sesame seeds and white sugar stuffing, which was bought in the supermarket for sweetness and kneaded into small balls. Salted pork, pickled cabbage and bamboo shoots are chopped and fried for use.
4. Rub the Qingming Tuan into a strip, divide it into the same dosage, wrap it with a filling as sweet as glutinous rice balls, and put it into a circular mold for molding. Just wrap the stuffing as salty as jiaozi.
5. Steam in a steamer for 10 minute, and turn off the fire for 3 minutes.
Question 10: What is the material of Qingming fruit and how to make it? Qingming Fruit, as its name implies, is closely related to Tomb-Sweeping Day. It is made by mashing Folium Artemisiae Argyi, kneading it with juice, glutinous rice flour and early rice flour in a certain proportion, then processing it into dough, adding stuffing according to personal taste, and finally kneading the dough into a certain shape.