Longyou Qingming kuey teow practice step-by-step tips Longyou Qingming kuey teow how to do

1, ingredients: 1200 grams of round-grained rice flour, 600 grams of water-ground glutinous rice flour, 6 bamboo shoots, 600 grams of meat, 8 pieces of dried tofu, a handful of sauerkraut, sauce, garlic, chili peppers, 1320 grams of boiled water (and noodles), 40 grams of dried mugwort floss.

2, fresh mugwort version is as follows: 500 grams of mixed flour, boiling mugwort pulp 380 grams, bread machine and noodles, easy to handle.

3, first of all, the picking of mugwort, washed and dried and ground into mugwort fluff.

4, grinding fine with a sieve to sift off the crushed stalks, leaving this cotton-like fine velvet spare.

5, fried vegetables kuey teow filling: fresh meat, spring bamboo shoots, dried tofu diced, garlic chopped fine spare.

6, the first pan sauté fat meat out of oil, and then under the lean meat sauté, add dried tofu sautéed sheng out; another pan sautéed bamboo shoots, be sure to stir fry sheng out; another pan sautéed sauerkraut, and finally poured into all the previous ingredients with the amount of wine soy sauce and stir evenly sheng out, sprinkled with garlic to cool and standby.

7, this is the sauce kuey teow filling: fresh meat, dried tofu, spring asparagus, garlic and homemade soybean paste mix well refrigerator standby.

8, kneading: kneading with a bread machine, each time 300 grams of round-grained rice flour, 150 grams of water-ground glutinous rice flour, 10 grams of wormwood floss, 330 grams of boiled water and then kneaded, rolled into long strips, cut into 40 grams of a dough.

9, put a dough into a bowl shape.

10, add the filling with a spoon, wrap it up and turn it over a thumb and forefinger flick out the ridges, and pinch out a pattern similar to a chicken crown with two fingertips.

11, into the steamer open steam, steam steam 10 minutes, you can get out of the pot really good aroma ah, Longyou Qingming kuey teow is ready.