Amy fruit
Overview
Amy fruit, a special snack in Jiangxi and Gannan. The methods are different, and the material used is mugwort. Every year in the spring of March, mugwort is lush and it is also the peak season for eating Amy fruit.
Tags
Ingredients
Steps
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Prepare the mugwort and take the leaves.
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Boil water in a pot, add appropriate amount of edible alkali, add mugwort leaves and cook.
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Cook thoroughly.
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Drain it into cold water and wash away the bitter taste (wash it several times).
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Add appropriate amount of water to make a paste.
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Wormwood mud.
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Mugwort puree is added to glutinous rice flour and sticky rice flour.
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Add a little oil, knead into a smooth dough, cover with plastic wrap and let rest at room temperature.
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Prepare the above ingredients and fry the fillings.
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Chop the sausage into pieces.
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All other ingredients are chopped into pieces.
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Heat oil in a pan.
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When the oil is 70% hot, add the sausage cubes and stir-fry until cooked.
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Add pickled vegetables, minced bamboo shoots, minced pepper, minced ginger, and minced garlic sprouts and stir-fry until cooked.
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Add buckwheat powder.
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Stir fry evenly.
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Add salt, chicken essence, oyster sauce, light soy sauce, dark soy sauce and cooking wine to taste, stir-fry evenly and remove from the pan.
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Dish out and set aside, the filling is ready.
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Take out the mugwort leaf dough and divide it into 40g small uniform portions.
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Take out a piece of dough.
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Press with a scraper.
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Get a round dough piece.
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Remove the dough.
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Wrap in fillings.
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Wrap into dumpling shape and cut out lace.
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Place in a steamer, bring to a boil over high heat, and steam for 10 minutes.
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Alright 😁.
