You can eat it after the Qingming! The sticky coat wraps the spring grass. Regarding the salty and sweet battle, I still love the traditional flavor of the lard bean paste from the snacks, and this year's Xinghualou salty egg yolk is really unexpected. . . Then we can't afford it, but we can do it. I don't like the fact that even cold foods are soft and sticky to the sad taste. I like to have a chewy head. Therefore, the coarsely ground glutinous rice flour and sticky rice flour are used in the formula to increase the graininess and toughness and reduce the discomfort of the sticky teeth.
Slice the pig's hind leg meat and throw it into the pressure cooker and ginger onion, rice wine, salt and a little water for forty minutes.
After cooling, remove the pieces of meat, crush them, and turn into pieces of meat.
Throw in a non-stick pan, add fuel, stir fry until loose, do not fry completely dry, moist and moist.
Salted egg yolk crushed and mixed with minced meat for use
Water-milled glutinous rice flour, stone glutinous rice flour, and sticky rice flour are evenly mixed. Dissolve in the hot water into the wheat clear juice powder, and the sugar, stir well and add to the powder.
Knead into a smooth dough. The dough is hard, but it won't spread.
Knead the dough, conceal a small pot pit, and pour a spoonful of fluffy egg yolk filling
The tiger's mouth pushes up to close the mouth. It takes two hands to do this action together. One hand pushes the tiger's mouth, and one palm holds the ball and lifts it up.
If the texture of your dough is not loose, then don't worry about the problem of the stuffing, just look at the gap without a gap. If the texture of the dough is slightly harder, then the steamed dumplings will not stand up in the pan.
Put a few yards on the pot and steam. The fire is less than 15 minutes. If the green group is small, steam it for 10 minutes.
Brush the lard immediately after steaming, which can make the dumplings bright and not sticky.
When the dumplings are a little cold, they will not stick to each other when they are put together.
Good fun! After all, 400 copies!
But my lifelong love is still
pig! oil! beans! sand! The bean paste practice searches for itself, which is simple.
1. It can be seen that the green group made of stone glutinous rice flour will have a grainy feeling, and the steaming time will be slightly longer. It can be made by grinding and sifting it with a cooking machine and taking the sieved powder. 2, do not stir the meat too dry can make the invagination water content is high, but in fact, salted egg yolk should be more, it will be more oily and delicious. 3, bean paste, use a pressure cooker to press a teaspoon, remove the sugar with 1 / 5 of the quality of the bean paste, 1 / 5 quality of lard, eat the machine and refrigerate. It's easy. 4, you can also use wormwood beating, rat grass and the like to do green groups.