Qingming fruit

Overview

Qingming fruit, also called Qingtuan, is eaten in many places in my country on the Qingming Festival. One is for sacrificial purposes, and the other is for snacks and food for children. Customs vary from place to place. Although spring is in full bloom, mugwort in Beijing is still difficult to buy. But in order to eat the Qingming fruit before the Qingming Festival, I finally found mugwort from thousands of miles away. It was really not easy. In the north, there is a custom of eating cold food on Qingming Festival, while in the south, there is a custom of eating Qingming fruit. As a northerner, making cold food is easy, but making Qingming fruit does require a little patience. Just removing the bitterness from mugwort and making it soft takes a lot of effort. Of course, it would be easier if I used a mixer, but I just wanted to experience the traditional method. I got better at it and the whole process was done by hand. There are two types of Qingming fruit: salty and sweet. The sweet filling is usually red bean paste filling, while the salty filling is the most common stuffing of pickled vegetables, winter bamboo shoots and dried tofu. The bean paste one is relatively simple, but the salty one requires a variety of fillings. It took me two trips to the vegetable market to get it right. Only by working hard can you do your best, I have always believed that. The production process was photographed very carefully, leaving a reference for friends who want to do it. In fact, I was going crazy while doing it. The tedious steps and the filming of each step really made me never want to do it again. But when I tasted the finished product, I gave up the idea and regretted making less. If I had the ingredients, I would still make it because it is so delicious. Qingming fruit with salty filling and sweet skin. There is no bitter wormwood flavor. The skin of Qingming fruit is smooth and shiny, which is very attractive. Warm reminder, you can buy more mugwort at a time, freeze it in the refrigerator after processing, so you can make Qingming Guo at any time.

Tags

• staple food
• home cooking
• dumplings
• spring recipes
• bacon
• chili oil
• compound seasoning
• dried tofu
• edible baking soda
• glutinous rice flour
• light soy sauce
• oyster sauce
• pickles
• white sugar
• winter bamboo shoots
• wormwood
• plain flour

Ingredients

Steps

1. 1 Prepare the above required ingredients.

   

2. 2 Soak the bacon and cut into dices separately. Dice the dried tofu. Peel and slice the winter bamboo shoots, blanch them and dice them.

   

3. 3 Heat the oil in the wok, add the fatty bacon and stir-fry until the oil is released.

   

4. 4 Add the remaining diced pork and stir-fry until it changes color.

   

5. 5 Add the pickled vegetables and stir-fry until the sour aroma develops.

   

6. 6 Add the diced bamboo shoots and fry until raw.

   

7. 7 Add in small cubes of dried tofu and stir-fry evenly.

   

8. 8 Add compound seasoning and stir well.

   

9. 9 Add chili oil.

   

10. 10 Add oyster sauce.

    

11. 11 Add sugar to neutralize the salty taste.

    

12. 12 Stir the fillings well and let cool until set aside.

    

13. 13 After washing the mugwort, blanch it in water for 1 minute.

    

14. 14 Remove and rinse with cold water.

    

15. 15 Firmly squeeze the mugwort to remove the bitter juice.

    

16. 16 Tear the wormwood ball into pieces, put it into the soup pot, add water, and cover the wormwood by 2cm.

    

17. 17 Bring to a boil over high heat, turn to low heat and add baking soda.

    

18. 18 Add white sugar and continue to cook over low heat until the mugwort turns into a soft paste.

    

19. 19 Drain the mugwort paste and put it into the flour. (The soup continues to simmer in the pot over low heat.)

    

20. 20 While hot, mix the mugwort paste and flour evenly.

    

21. 21 Knead into a ball.

    

22. 22 Sprinkle glutinous rice flour over the dough.

    

23. 23 Add the hot mugwort juice little by little, knead the glutinous rice flour into the dough, and keep kneading until the dough is smooth, tough, and moderately soft and hard.

    

24. 24 Pull a small piece of dough from the larger dough.

    

25. 25 Knead into small balls.

    

26. 26 After flattening, roll it into a skin and add the fried fillings.

    

27. 27 Fold in half.

    

28. 28 You can knead the mugwort skin together like making dumplings.

    

29. 29 Wrapped Qingming fruit.

    

30. 30 Place rice dumpling leaves on the steamer and put the Qingming fruit on it. Wait until the water in the steamer boils before placing it in the steamer.

    

31. 31 After breathing, turn to medium-low heat and steam for 15 minutes.

    

32. 32 Steamed Qingming fruit.