Spring bamboo shoots, three diced green dumplings
Overview
After arriving in Hangzhou, I learned that there is a snack made of glutinous rice flour called Qingtuan, which exudes the fragrance of mugwort. As a veteran glutinous rice lover who rarely cooks, I only try out recipes that suit my taste during this time of year. After several failures over the years, this year’s wave is pretty good~ Well, let’s share it
Tags
Ingredients
Steps
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The first thing is to pick up the wormwood. For me, there is only one key to persisting to the end: I must multi-task. For example, I am reading a book, listening to a video, and picking wormwood in my hand. . .
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Blanch the collected mugwort and puree it, freeze it and keep it ready for use at any time
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Then one day I wanted to eat Qingtuan, so I prepared a bunch of ingredients, seasonal vegetables and meat
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I broke them all into pieces and felt again that automation is very important~
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Stir-fry it like stir-fry! , I want to say that spring bamboo shoots, dried tofu, and mushrooms combined with my mother’s sun-dried love sausage are so delicious
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Next, make the noodles. The approximate ratio of Cheng noodles: rice flour: glutinous rice flour is 2:5:16 (all with spoons...). I add a spoonful of cooking oil and a little more water to make it softer and may feel a little sticky. . .
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Then steam the dough, which took me about 40 minutes
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Wait until the dough is not hot to the touch and you can wrap it
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Reminds me of the newly bought soybean noodles
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So I packed a few bean paste fillings. The bean paste was rolled into small balls and frozen hard
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Roll in the fragrant soybean noodles, no one should be missing
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Okay, let’s call it a day~