The king of the youth group, the skin is thin and the stuffing is soft and glutinous. Master 1 skill, the color is emerald green and not yellow
The water surface is clear and shallow, the air is soft, the mountains are as warm as smoke, and the world is full of spring. In the green spring, if there is any food that can represent spring, it must be Qingtuan. Qingtuan is more popular now. The popular name is that Qingtuan is not called Qingtuan in many places, its shape is not round, and the fillings are also different. Although these are different, one thing is the same, and the meaning is "eat Qingming". Wherever you are, taking a bite of the delicacies that belong to your hometown can bring back childhood memories and feel a strong sense of nostalgia, and it is a must-have for ancestor worship and grave visits;
Today, I would like to share with you a common Qingtuan recipe in our hometown. It is called Qingming Guo. Qingming Guo can be divided into sweet and salty. Sweet Qingming Guo is usually round and pressed out in a round mold . The stuffing of the mouth is mentioned in the article of the three fillings of the Qingtuan that I shared with you before. Generally, it is peanut sesame white sugar filling, or peanut sesame walnut plus white sugar or brown sugar. If you want a little more flavor Just add some dried osmanthus;
In order to pack more fillings, the salty ones are made into crescent-shaped dumplings. In some places, they are also called Qingming dumplings. The fillings are generally spring bamboo shoots that are in season in spring, plus pickled cabbage and minced meat, and fried. After that, add some chopped green onion or garlic leaves to enhance the fragrance, it is diced bamboo shoots, pickled cabbage and minced meat, the taste is good;
Since Qingming is named Qingming, in addition to being inseparable from the holiday of Qingming, the most important thing is related to the "green color". The green color is also suitable for the season of spring . The blue color of Qingming is its essence. This "green" is The origin of the color of the dough, every year at this time, there will be a lot of green wild vegetables emerging from the fields, "green" refers to wild vegetables, but the specific kind of wild vegetables, wild vegetables used in different places are also different, our local The sage grass is used, also known as Qingming vegetable, which has various names. It is green with white fluff on the surface and has a faint grassy fragrance. In many places, this "green" uses wormwood or wheatgrass, etc. Wait;
Today I will share with you the recipe of Xiankou Qingming Dumplings, also called Qingming Dumplings, which was passed down from my grandmother to my mother, and passed down from generation to generation. It is also different. Many places use glutinous rice flour, but I use japonica rice flour. It is best to grind japonica rice flour with water. The taste is softer, glutinous and chewy. Japonica rice flour is ground from japonica rice. Rice flour (sticky rice flour), japonica rice flour is made of late rice, which is more sticky than rice flour, and the prepared Qingming Guo is 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 technique for making Qingming 🍳 to make the color emerald green. First, steam it and then wrap it. Fry the filling first. After the filling is ready, prepare the powder. The most important powder is the juice of sagebrush. The juice and dregs should be separated. Steaming them separately can ensure the emerald green color. After steaming, they can be wrapped directly. The wrapped Qingming can be eaten directly without steaming . Take a bite, as if you have the whole spring, friends who like it can try it!
【Qingming 😋 filled with pickled cabbage, bamboo shoots and minced meat】
[Materials] 1500g japonica rice flour, 500g sagebrush, 800g water, 150g cooking oil, 2g baking soda, bamboo shoots, pickled cabbage, minced meat, chopped green onion;
【How to make Qingming Guo】
Let’s prepare the stuffing first. The pickled bamboo shoot diced meat stuffing is used to make Qingming’s stuffing. The stuffing needs to be fried first. The raw materials needed are bamboo shoots, pickled vegetables and minced meat. The ratio of these three is not required. , decide according to your preferences, if you like meat, put more minced meat, if you don't like meat, put more bamboo shoots;
Peel the prepared bamboo shoots and cut them into slices, blanch them in water first, put them in a pot under cold water, add a spoonful of salt and a small spoonful of white vinegar, bring to a boil over high heat, take them out and put them in cold water, cut them into cubes, and squeeze them dry Keep the water aside;
Heat up the pan, add a little more cooking oil, the bamboo shoots need to be fried with a little more oil, the taste will be better, if there is lard, you can use lard, or stir-fry fat diced bacon to get oil, oil After heating, add the minced meat and stir-fry until the minced meat changes color;
After the minced meat changes color, add pickled cabbage and diced bamboo shoots, stir-fry over high heat, and then start seasoning. Pickled cabbage has a salty taste. The seasoning here should take into account the salty taste of pickled cabbage. Add a little A spoonful of salt, a little soy sauce, oyster sauce, a little chili powder, a small spoonful of sugar, stir fry evenly, if you are not sure, you can taste the saltiness, turn off the heat after the taste is right, and take it out of the pot;
After the filling is out of the pan, let it cool slightly, add a little chopped green onion, or garlic leaves, mix well, and the filling is ready. Pickled vegetables, bamboo shoots and minced meat are a very classic filling. If you don’t like it, you can change it. Separate your favorite fillings, for example: Malantou dried bean curd meat;
After the stuffing is ready, prepare the sage grass and clean the prepared sage grass. The sage grass should be cleaned 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 boils, add 1g of baking soda, add sage grass, open the lid and cook, and cook for about 2 minutes after the water is boiled. Adding baking soda can prevent the color from changing when steaming Qingming Guo later;
Take out the cooked sage grass and put it in cold water, the color will be more emerald green. After the sage grass is soaked in cold water, squeeze out the water. 1500g of japonica rice noodles need 500g of sage grass, the ratio is 3:1 , according to the weight of the sage after blanching to determine the amount of powder;
Put the blanched sage in a cooking machine, add 800g of water, and make a juice; the amount here is prepared according to 1500g of powder, which can be increased or decreased. The amount of water determines the sage shade of color;
Filter the squeezed juice, filter out the water and residue, and put the filtered sagebrush residue aside for later use. This is the most critical step to ensure the emerald green color of Qingming;
Slowly add the squeezed sagebrush juice to the prepared 1500g japonica rice flour, pour it while stirring, then add 150g cooking oil, stir again, and stir it into a powder, which is the powder like steamed osmanthus cake If you hold it tightly with your hands, it will form a ball, and if you pinch it lightly, it will disperse. The water absorption of japonica rice flour is different. You can reserve a little sage grass juice first, if it is not enough, add more, and if it is less, add water;
Try not to sieve the kneaded dough. Try to spread the large particles to avoid undercooking 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 you can’t steam in one pot, you can divide it into 2-3 pots, steam in the pot with cold water, and steam for 13 minutes after the water is boiled;
When steaming the dough, set up another pot and steam the sage slag that has just been filtered out, separate them, or spread them on the steaming tray, so that it is easier to steam. Steam the water for about 5 minutes. The same can not be steamed for too long, otherwise the color will turn yellow, so the color of the steamed sage residue is emerald green;
After steaming the dough and the dregs of the sagebrush, put them on the chopping board. Although the dough has changed color, the dregs of the sagebrush are emerald green. Knead the dregs of the sagebrush into the dough to let them Completely blend together, so that the color will become emerald green, and it will look better;
After the dough is kneaded, you can start wrapping Qingming Guo. The dough and sagebrush residue are cooked, and you can eat it directly after wrapping. Take a piece of dough about 45g, flatten it, roll it thin, and roll it into a For a round shape, I use a rolling skin artifact, take a dose and put it on, press it a few times until it is thinner, if not, use a rolling pin to roll it into a circle;
Put the prepared stuffing on the rolled dough, the stuffing is about 45g, fold it in half, then pinch the edge to crease, pinch one corner from the most side first, and then use the thumb and index finger to wrap the dough next to it Then pinch it up, keep the middle finger on the bottom, and try to press each flower evenly, so that the beautiful Qingming dumplings are ready, also called Qingming dumplings;
You can eat it directly after it is done. Take a bite, the skin is soft and glutinous, and the filling is salty and fragrant, which is the taste of spring;
Summary of Qingming practice:
1. You can’t finish the finished Qingming Guo in a short time, or you can fry it the next day. The skin is crispy, the inside is salty, and the taste is also very good;
2. If there is no japonica rice flour, use glutinous rice flour instead;