︎Qingtuan two flavors Get ~ salty, fragrant and glutinous

Suishinian: I don’t know when I started in the north, but I knew about Qingtuan food, but it was rarely sold on the street, so I started to learn how to make it for my family. The Qingtuan made from barley seedling powder is very bland and bland. The fragrance of the grass has almost no special taste, which is easy for people to accept. There are two kinds of fillings, one sweet and one salty, each with its own characteristics. The skin is bouncy and delicious ✌︎

Filling and skin According to your own preferences, I made about 35 grams of filling and 40 grams of skin

Ingredients: skin➡️15g barley seedling powder, 225g water milled glutinous rice flour, 40g white sugar, 20g corn oil, 165g hot water, 65g plain noodles, 130g boiling water Filling ➡️160g salted egg yolk, 100g meat floss , salad dressing 90g, milk powder 10g, oily bean paste filling

step:

1️⃣ Salted egg yolk sprayed with white wine, put it in a preheated oven and bake at 180 degrees for 5-7 minutes, take it out, crush it, add meat floss and milk powder, squeeze in the salad dressing when it is not hot, mix well, and divide it into small balls of about 35 grams , put it in the freezer

2️⃣Mix the barley seedling powder, glutinous rice flour, and caster sugar evenly, add corn oil and hot water, and knead into a dough

3️⃣Pour the hot boiling water into the clear noodles at one time, and quickly stir with a spatula to form a transparent clear dough

4️⃣ Put the dough in steps 2 and 3 together and mix evenly, the color is the same, and it does not stick to your hands. Pull off 40 grams of small dough, knead it into a ball, press it flat, put it in boiling water and cook until it floats, then cook for one minute , after taking it out, put it together with the previous dough, knead well, until the surface is fine and smooth

5️⃣ Wrap the dough with plastic wrap to prevent it from drying out, take a small piece of dough, flatten it, put it in your hand, shape it into a bowl, wrap it with fillings, roll it into a ball, and put it in a steamer lined with a steamer cloth

6️⃣Boil the steamer, put the steamer on it, steam for 10 minutes, turn off the heat, take it out, brush the surface with a layer of corn oil, keep it slightly warm, and wrap it in plastic wrap.

Small tips:

①The amount of skin and stuffing is according to your preference, but the skin should not be too thin, it should be a little thick

②If you can’t finish eating, you can refrigerate it, put it in the steamer and re-steam it when you eat it.

③The salad dressing with salted egg yolk and meat floss can be adjusted according to the state, and it can be kneaded into a ball.