Salted egg yolk meat floss green ball-You Are Foodie

By Nina
65

Salted egg yolk meat floss green ball

Two weeks later, it will be the Tomb Sweeping Day. Jiangsu and Zhejiang provinces have always had the custom of going on an outing to worship their ancestors and eating the Youth League. Qingtuan is also called "Qingming Tuanzi" and "Qingming Dan". It only exists around Qingming. Therefore, people in Jiangnan call eating qingtuan for the first time in a year "tasting spring". This kind of turquoise dumpling can only be eaten for more than ten days. It represents the annual season when people can't wait for it. It has an implicit taste of spring. Only after eating a few green balls can we really enter the spring.Qingtuan is made of fresh wormwood juice mixed with glutinous rice flour, wrapped with stuffing and steamed. "It looks like Jasper". It is soft, waxy and delicious. The smell of wormwood is fresh and not pungent. The skin is soft and elastic. It is soft and waxy and does not stick to the teeth. Especially when it is hot, it is so delicious that people can't stop. Eating qingtuan is not only the inheritance of a custom, but also because wormwood and glutinous rice flour have many benefits to the human body: wormwood has the effects of regulating qi and blood, expelling cold and dampness, relieving cough and phlegm, protecting the liver and gallbladder; Glutinous rice flour is sweet in taste and warm in nature. It can replenish the middle Qi, nourish the stomach and strengthen the spleen. In fact, it is not difficult to make qingtuan. You can also make delicious taste at home. Let's see what we can do next. It can be made into 16 pieces (8 pieces of salted egg yolk meat floss stuffing and 8 pieces of red bean paste stuffing), each with 60g of wormwood green balls.

Main Ingredients

Red bean paste appropriate amount
Salted egg yolk and meat floss filling appropriate amount
Wormwood dough appropriate amount

Although qingtuan is delicious, the elderly with high blood glucose and blood lipids and children with poor gastrointestinal function should pay attention to control the dosage, and pay attention to the safety of sticky food when swallowing.

Step 1 . Prepare various materials. Wormwood powder can be packed in ready-made bags. Wheat starch is the Chengfen we use to make crystal shrimp dumplings, sausage flour, cold skin, etc., which can make the finished product beautiful in color and enhance the soft taste. Salted egg yolk is vacuum packed.

Step 2 . First make wormwood dough: mix glutinous rice flour, wormwood flour and wheat starch. Pour white granulated sugar into hot water to melt. Add the hot sugar water into the powder mixture several times, mix well, knead it into a ball, cover it and put it aside, and let it stand for ten minutes. Tip: use hot water and noodles, the dough is not easy to stick to your hands, and it is better to operate.

Step 3 . Then make stuffing: heat the salted egg yolk in the microwave oven for 30 seconds, take it out, put it into a fresh-keeping bag, grind it, and then mix it with meat floss and condensed milk until it can form a ball with one hand. Mix a spoonful of lard into the red bean paste stuffing and stir well, which can also be kneaded into a ball without sticking to your hands. Tip: condensed milk can also be replaced by milk or salad dressing. Add a small amount one by one, not too much at a time, to avoid being too thin and not forming a mass.

Step 4 . Next, pack the stuffing: divide the stuffing and skin into 30 grams of balls each. Pinch the wormwood dough into a round shape with thick middle and thin four sides with two hands, and put the ball filling in the middle. Tip: the ratio of skin to stuffing I use is 1:1. If I like to eat thicker skin, I can adjust it according to my personal taste. I use a cranberry on the surface of the green ball to distinguish red bean paste stuffing.

Step 5 . The red bean stuffing is wrapped like this. The interface is facing down, and the ball is made, leaving a certain expansion space in the middle of each, and put it in the steamer.

Step 6 . Steam in the pot: steam in the pot and then steam in high heat for 15 minutes. Eat directly after steaming, or wrap it with plastic wrap after cooling. It can be stored in cold storage for a week, and then reheat it when eating.

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