Recipe: Wort green skin

Home Cooking Recipe: Wort green skin

Notes:

During the Ching Ming Festival, when you braved the drizzle in the town of Jiangnan, you might see an aunt next to the bridge and hold a big umbrella on the bamboo bench. There will be a basket next to her, which is lined with a large, emerald group of walnut-sized, green and green, slightly steaming. You buy one and bite a bite, and the scent of the scent will stick to your memory. This is the Youth League.  "The green grass is juice, and the powder is made of powder, and the color is like jasper." The green group under Yuan Mei's pen is food, but also poetry.  The Qing Tuan is commonly known as the "Qingyuanzi", only in the south of the Yangtze River, and only before and after the Qingming, some people are also called "Qingming Fruit." The days when I can eat the Youth League are so ten days, so the Jiangnan people cherish it, as if they had only eaten a few green groups, they really entered the spring.  There are two types of green groups: one is green and the green is translucent. This green green is the treatment of the buds of winter wheat treated with lime water. During the Ching Ming period, the wheat field that had just sprouted in the fields was covered with a cloud of green. People cut two inches of long shoots, soaked in lime water, rinsed bitter, remove the mash, squeeze out the wheat juice, and the seven-minute glutinous rice mixed with the glutinous rice, wrapped in delicate sweet bean paste Or jujube mud, but also add a small piece of lard, grouped into a ball placed on the reed leaves, and then put into the cage to steam. About half an hour later, the scent of scent floated down the edge of the cage, uncovering the lid, the smoke rising, and a cage of hot and weak scorpion, full of energy and excitement. When the mist is slightly scattered, apply a thin layer of cooked vegetable oil with a small brush to become a smooth and soft green group. The green group made by Mai Qing juice looks beautiful, but the fine product will have a faint lime flavor. In contrast, another green group made with wormwood is more mellow. It is also more natural, although it may not look beautiful. The wormwood in the south of the Yangtze River is very fragrant - clear and fragrant, so strong that the Jiangnan people used the wormwood bathing custom before the wedding. Wash the wormwood, drowning, smashing, and then with the glutinous rice flour, you can make the fragrant wormwood clumps, wrapped in the sweetness of the bones.  There are also two kinds of wormwood in the Qingtuan group: one is mugwort, the leaves are like bushes and bird feathers, and the green group made by the green is deep, smelling a chic Aixiang: the other is Huanghuaai, long The leaves have white fluff; the greens made are light and green, with a hint of chrysanthemum leaves.  The taste of the Youth League is the taste of April. It is the taste of Jiangnan people. If you recall Jiangnan, you will eat a green and green group!

Ingredients:

Steps:

  1. Home Cooking Recipe: The glutinous rice is soaked for more than 5 hours and drained. For trouble, you can directly use 450 grams of glutinous rice flour.

    The glutinous rice is soaked for more than 5 hours and drained. For trouble, you can directly use 450 grams of glutinous rice flour.

  2. Home Cooking Recipe: The soaked glutinous rice and the wheat seedling juice are broken together into a batter.

    The soaked glutinous rice and the wheat seedling juice are broken together into a batter.

  3. Home Cooking Recipe: Other powders are called together, except sugar and oil.

    Other powders are called together, except sugar and oil.

  4. Home Cooking Recipe: The glutinous rice paste is sifted into the powder.

    The glutinous rice paste is sifted into the powder.

  5. Home Cooking Recipe: And into a batter.

    And into a batter.

  6. Home Cooking Recipe: The water was boiled in a medium heat and steamed for 30 minutes.

    The water was boiled in a medium heat and steamed for 30 minutes.

  7. Home Cooking Recipe: After steaming, put it in the chef's machine, add sugar and add oil, stir at low speed.

    After steaming, put it in the chef's machine, add sugar and add oil, stir at low speed.

  8. Home Cooking Recipe: After the formation, stir at medium speed.

    After the formation, stir at medium speed.

  9. Home Cooking Recipe: Just hit it to be smooth.

    Just hit it to be smooth.

  10. Home Cooking Recipe: Put on the cling film and wrap all kinds of fillings you like.

    Put on the cling film and wrap all kinds of fillings you like.

  11. Tighten with cling film and store in cold storage.

Tips:

1) Without a chef's machine, you can put the sugar and oil into the powder and then steam together. 2) After steaming, cool for a while, use a cloth, and smooth until smooth. 3) Wipe some oil with a fresh-keeping mold when filling. 4) It is not recommended to use three-point glutinous rice flour. 5) If you want a softer taste, you can increase the amount of water.


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