The king of Qingtuan, thin skin and filling, soft and glutinous taste, master one skill, the color is green and not yellow
The water is shallow, the air is soft, the mountains are as warm as smoke, and the fullness of spring is swaying in the world. In the green spring, if there is any food that can represent spring, it must be Qingtuan. The popular name, Qingtuan is not called Qingtuan in many places, the shape is not round, and the fillings are different. Although these are different, one of them is the same, and the meaning is "eat Qingming". Wherever you are, taking a bite of the food that belongs to your hometown can evoke childhood memories, feel a strong nostalgia, and it is a must-have for ancestors to visit tombs and cherish the memory of their ancestors;
Today I would like to share with you a common practice of Qingming in our hometown. It is called Qingming dumpling. Qingming dumplings are sweet and salty. Sweet Qingming dumplings are generally round and pressed in a round mold. The fillings of the mouth have been mentioned in the article about the three fillings of Qingtuan that I shared with you before. Generally, it is peanut sesame sugar filling, or peanut sesame walnut plus white sugar or brown sugar. If you want a more fragrant taste Just add some dried osmanthus;
In order to wrap more fillings, the salty ones are made of crescent-shaped dumplings. In some places, they are also called Qingming dumplings. The fillings are generally spring bamboo shoots, which are seasoned in spring, plus snow cabbage and minced meat, fried until cooked. After that, add some chopped green onion or garlic leaves to enhance the fragrance, it is diced bamboo shoots, pickled vegetables and minced meat, the taste is good;
Since Qingming Tan is named Qingming, in addition to being inseparable from the holiday of Qingming, the most important thing is related to "cyan". The color of green is also suitable for this season of spring . The blue color of Qingming Tan is its essence, and this "green" is The origin of the color of the dough, at this time of the year, there will be a lot of green wild vegetables on the fields. "Green" refers to wild vegetables, but what kind of wild vegetables are they ? What is used is sagebrush, also known as Qingming dish. It is called in various ways. It has a green surface with white fluff and a faint grassy fragrance. In many places, this "green" uses wormwood or wheatgrass, etc. Wait;
Today, I will share with you the practice of Xiankou Qingming Dumpling, also known as Qingming Dumpling. My grandmother passed it on to my mother, and my mother passed it on to me. It is passed down from generation to generation. The powder used in Qingming Dumpling and some places It is also different. Many places use glutinous rice flour, but I use japonica rice flour. It is best to use water-milled japonica rice flour. The taste is softer and chewier. Japonica rice flour is ground from japonica rice. Rice flour (sticky rice flour), japonica rice flour is made of late rice, which is more viscous than rice flour. The prepared Qingming dumplings are more delicious, more suitable for the elderly and children, and will not be as difficult to digest as glutinous rice flour;
This time, there is one most important skill in making Qingming tan to make the color green. Steam first, then wrap, and fry the filling first. After the filling is ready, prepare the powder. The most important thing for the powder is after juicing the sage The juice and slag should be separated. Steaming separately can ensure the green color. After steaming, it can be wrapped directly. The wrapped Qingming dumplings can be eaten directly without steaming . Take a bite, it's like having the whole spring, friends who like it can try it!
【Qingming Dumpling with Pickled Cabbage and Bamboo Shoots】
[Raw materials] 1500g of japonica rice flour, 500g of sagebrush, 800g of water, 150g of edible oil, 2g of baking soda, bamboo shoots, pickled vegetables, minced meat, chopped green onion;
【The production method of Qingming Dang】
Let’s prepare the stuffing first, and make the stuffing for Qingming Tan’s stuffing with bamboo shoots and bamboo shoots. The stuffing needs to be fried first. The raw materials required are bamboo shoots, pickled vegetables and minced meat. The ratio of these three is not required. , according to your preference, put a little more minced meat if you like meat, and a little more bamboo shoots if you don’t like meat;
Peel the prepared bamboo shoots and cut them into slices, blanch them first, put them in a pot with cold water, add a tablespoon of salt and a teaspoon of white vinegar, bring to a boil over high heat, remove them from the boiling water and drain them in cold water, cut into cubes and squeeze dry Set aside the water for later use;
Heat the pot, add a little more cooking oil, the bamboo shoots need to be fried with a little more oil, the taste will be more delicious, if there is lard, you can use lard, or diced fat bacon and stir-fry the oil, oil After it is hot, add the minced meat and stir fry until the minced meat changes color;
After the minced meat changes color, add pickled cabbage and bamboo shoots, stir fry over high heat, and after stirring evenly, you can start seasoning. Pickled cabbage has a salty taste. Here, the saltiness of pickled cabbage should be considered for seasoning. Spoon of salt, a little soy sauce, oyster sauce, a little chili powder, and a small spoon of sugar, stir fry evenly, if you are not sure, you can taste the saltiness, turn off the heat after the taste is suitable, and take it out of the pot;
After the pot is out of the pot, let the filling cool down a little, add a little chopped green onion, or garlic leaves, stir evenly, and the filling is ready. Pickled cabbage and bamboo shoots filling is a very classic filling. You can change it if you don’t like it. Make other fillings you like, such as: Malantou jerky meat filling;
After the filling is ready, prepare the sagebrush, and clean the prepared sagebrush. The sagebrush needs to be washed several times. If it is picked from the ridge, it will be mixed with some soil and other weeds. ;
Boil water in a pot. After the water is boiled, add 1g of baking soda prepared, put in the sage grass, open the lid and cook, and cook for about 2 minutes after the water is boiled. Adding baking soda can prevent discoloration when steaming Qingming Dang later;
Take out the boiled sagebrush and run it through cold water, the color will be more emerald green. After the sagebrush is over cold water, squeeze out the water. 1500g of japonica rice noodles need to squeeze 500g of sagebrush, the ratio is 3:1 , determine the amount of powder according to the weight of the sage grass after simmering;
Put the sage grass after blanching in the food processor, add 800g of water, and make a juice; the weight here is prepared according to 1500g powder, which can be increased or decreased, and the amount of water determines the sage grass shade of color;
Filter the squeezed juice, filter out the water and residues, and put the filtered scumbag aside for later use. This is the most critical step to ensure the green color of Qingming Dang;
Slowly add the squeezed japonica juice to the prepared 1500g rice flour, and stir while pouring. After stirring, add 150g of edible oil, stir evenly again, and stir into powder, which is like steamed sweet-scented osmanthus cake. It can be formed into a ball when you squeeze it tightly with your hand, and it can be spread when you squeeze it lightly with your hand. The water absorption of the rice flour is different. You can reserve a little of the sage grass juice first, if it is not enough, add more water.
The kneaded dough does not need to be sieved as much as possible. Try to spread the large particles to avoid uncooked steaming during steaming. Then spread the powder on the steamer. It must be thinner. If it is too thick, it needs to be steamed. It takes a long time. If one pot cannot be steamed, you can divide it into 2-3 pots, steam in cold water, and steam for 13 minutes after boiling water;
When steaming the dough, set up a separate pot, steam the slag of the sagebrush that has just been filtered out, separate some, or lay it flat on the steamer, so that it is easier to steam, boil the water for about 5 minutes, The same cannot be steamed for too long, otherwise the color will turn yellow, and the color of the steamed slag will be emerald green;
After the dough and the slag of the sagebrush are steamed, put it on the chopping board. Although the dough is slightly discolored, the color of the slag of the sagebrush is emerald green. Knead the slag of the sagebrush into the dough and let them Completely blended together, so that the color will become emerald green, it will be more beautiful;
After the dough is kneaded, you can start wrapping Qingming Tan. Both the dough and the slag are cooked, and they can be eaten directly after wrapping. Take a piece of dough about 45g, flatten it, roll it thin, and roll it out. For the round shape, I use the skin-rolling artifact, take a dose and put it on it, and press it a few times to make it thin.
Put the prepared filling on the rolled dough, the filling is about 45g, fold it in half, then pinch the edges to fold, pinch one corner from the side first, and then use your thumb and index finger to pinch the dough next to it Pinch it up again, keep the middle finger under it, and try to press every flower evenly, so that the beautiful Qingming dumplings are ready, also called Qingming dumplings;
After it is done, you can eat it directly, take a bite, the skin is soft and glutinous, the filling is salty and fragrant, it is the taste of spring;
Summary of Qingming Tan practices:
1. If you can’t finish the Qingming dumplings in one time, you can also fry them the next day. The outer skin is crispy, the inside is salty and fragrant, and the taste is also very good;
2. If there is no japonica rice flour, use glutinous rice flour instead;