Method for making Tomb-Sweeping Day Qingming fruit

Method for making Tomb-Sweeping Day Qingming fruit

Making method of Tomb-Sweeping Day Qingming fruit;

Materials:

Thumb grass (Qingming grass), bamboo shoots, dried bean curd, fat, glutinous rice flour, sauerkraut (or sauerkraut)

Exercise:

1, bamboo shoots, dried bean curd and fat are all cut into cubes.

2, the wok is hot, and the fat diced is slowly stir-fried to get oil.

3. When the fat diced meat turns into oil residue, the oil of the fat diced meat is forced out. You don't need to take out the oil residue. It smells good when fried together in the stuffing.

4. Stir-fry the diced bamboo shoots until cooked.

5. Stir-fry diced tofu and cabbage in a pot and season with salt and chicken essence. Sauerkraut is salty, and the amount of salt is well controlled. According to the taste of our family, the salt in sauerkraut is enough for the salty taste of the whole stuffing, so there is no salt here, only a small amount of chicken essence is added. )

6. Take out the pan to cool, and then wrap it with glutinous rice dough to make a salty and clear jiaozi.

7. Wash the mouse grass (Qingming grass) with clear water, boil the water in the pot, add a spoonful of salt, and put the mouse grass (Qingming grass) into the blanching water. Immediately take out the watered grass (Qingming grass) and take a shower with cold water.

8. Add a small amount of cold water to the blanched grass (Qingming grass) and put it into a blender to make a paste.

9. Mix 500g glutinous rice flour and 100g rice flour, and put half a cup for later use (it can be remedied by avoiding adding too much water later).

10. Add the paste of Sabina vulgaris (Qingming grass) to the flour, heat the water, stir while adding it, and knead the flour into smooth dough by hand. Put the kneaded dough in the microwave oven for one minute and then take it out (for reasons, see' Cooking Skills' later).

1 1. Divide the dough into small pieces, flatten one piece, wrap it with stuffing, close it and knead it evenly.

12, put palm leaves in the wrapped jiaozi and steam in the pan 15 minutes.

Knowledge expansion:

The traditional technology of Qingming fruit in Wuyishan requires picking the Qingming grass of yellow flowers and the leaves of hoarfrost plush. It's best to use bamboo baskets to pick Qingming grass, which is convenient for cleaning on both sides of the river. As long as the bamboo basket is put into the water, the water will automatically penetrate into the basket, which is convenient for cleaning the Qingming grass. The growing environment of Qingming grass is mainly in fields and mountains.

After picking Qingming grass, dry the water first, then put it in a stone mortar, beat it with a thick wooden stick and mash it into grass mud.

Besides Qingming grass, Qingming fruit is also made of rice flour (glutinous rice+rice), mushrooms, pickles, bacon, shredded taro, shredded radish and other materials.

After the materials are fully prepared, put the grass mud of Qingming grass into rice flour and add water to knead it into emerald green, then knead the rice flour into the size of steamed bread and steam it on the rice cooker. When one layer is cooked, add another layer, usually every 5 minutes, and put ten layers. While waiting for the rice noodles to mature, you can stir-fry mushrooms, pickles, bacon, taro and other materials.

After the rice noodles are steamed, continue to beat in a stone mortar for about 15 minutes, and the beaten skin can be eaten directly. Then it's stuffing. Put the vegetable stuffing into the clear fruit (rice noodle skin), wrap the clear fruit into a circle (the procedure is similar to jiaozi), and then it becomes? Ingot shape? Wrap it and you can eat it directly.

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