︎Two flavors of Qingtuan Get at once~Salty, fragrant and glutinous

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

The filling and skin are according to your own preferences. I make about 35 grams of filling and 40 grams of skin.

Ingredients: skin➡️barley grass powder 15g, water milled glutinous rice flour 225g, white sugar 40g, corn oil 20g, hot water 165g, clear noodles 65g, boiled water 130g stuffing➡️salted egg yolk 160g, meat floss 100g , 90 grams of salad dressing, 10 grams of milk powder, oily red bean paste

step:

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

2️⃣ Stir barley grass powder, glutinous rice flour, and fine sugar evenly, add corn oil and hot water, and knead into a dough

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

4️⃣The dough in steps 2 and 3 is mixed together evenly, the color is the same, and it is fine if it does not stick to your hands. Take 40 grams of small dough, round it, press it flat, put it in boiling water and cook until it floats, and then cook for one minute , take it out and put it together with the previous dough, knead evenly until the surface is fine and smooth

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

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

Small tips:

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

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

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