2. Mix all glutinous rice flour, sticky rice flour and wormwood paste. If it is dry, add a little boiling water and knead it into a smooth and non-sticky dough for later use.
3. Wrap the red bean stuffing into the wormwood dough, rub it round, brush it with a layer of oil, pad it with oil paper, boil it and steam it in a pot for 15 minutes, and it will be ok.
50g of wormwood, 5g of fine sugar, 200g of glutinous rice flour, 50g of sticky rice flour, a little flour and a little salt.
manufacturing method
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1. Wash wormwood, put it in a pot and cook until soft, and add a little salt.
2. Take out, rinse and chop with a knife.
3. Mix all the materials with proper amount of water and knead them into a ball.
4. Divide into equal parts.
5. Knead into balls and roll them in flour. (This is easy to demould)
6. Put it into the mold for compaction, and then knock twice for demoulding.
7. Use mulberry leaves to prevent sticking, and steam with an egg cooker for 12 minutes.
Take rice (glutinous rice, stem rice, indica rice), wheat seedling juice (powder), wormwood juice (powder), sugar, etc. It uses rice as the main raw material, and is made into directly edible rice flour products through batching, cooking and other processes.
1. Meat stuffing production: pour oil into the pot, stir-fry over high fire, add appropriate amount of pepper, and take it out after baking (at this time, the oil will smell like pepper, but you won't chew pepper when eating).
2. Turn off the fire. When the oil cools slightly, pour in minced meat, turn it over with a spatula and wipe it open.
3. Reheat, medium size. After the minced meat turns white, add a spoonful of homemade secret watercress (common Pixian watercress is also ok) and stir well.
4. Add smoked bamboo shoots, stir-fry until cooked, and add seasoning salt.
5. Finally, add the dried white bean curd and stir fry (because the dried white bean curd I bought is a little salty, so I add it at last. If I buy dried white bean curd, I can add it with bamboo shoots). Turn off the heat, add a little monosodium glutamate, stir well and take out the pot.
6. Put it in a vessel, cool it and put it in the refrigerator for more than 2 hours for later use. Oil is easier to wrap up after condensation.
7. Sugar stuffing: peanuts and walnuts, put in the oven 150 degrees, middle layer, and fire up and down for 5 minutes. Take the peanuts out, peel them and grind them into powder with a blender.
8. Chop brown sugar, add peanut walnut powder and sesame powder, and mix.
9. Appropriate amount of corn oil mixed with a small amount of butter (generally vegetable oil will do). After ironing, use low heat, pour in 2, stir-fry slowly and evenly, and take out the pot. Let it cool (preferably in the refrigerator). Material proportion: 30%-40% brown sugar powder (according to personal preference), and the rest is peanut walnut sesame powder. When in use, it is kneaded into a proper size.
10. Noodles:? Add appropriate amount of warm water to glutinous rice flour and knead it evenly (just like making glutinous rice balls, you don't like it very much, you can add a small amount of rice flour).
1 1. After the mugwort is cooked, take it out and squeeze the water out.
12. Cut it.
13. Add to the kneaded glutinous rice balls and knead well.
14. Packaged green balls can be placed under the leaves of winter vegetables to prevent adhesion.
15. Steaming method: After the water in the steamer is boiled, add the prepared green balls, steam for 5 minutes, turn off the fire, open the lid and air for 3-4 minutes.
16. Steam for another 5 minutes, turn off the fire, open the lid and dry for 3-4 minutes.
17. Steam for 5 minutes and eat! (Tangyuan is steamed, because there is steam water, which is easy to deform. Good shape after steaming. ) Be careful not to drop the soda on the pot cover on the mugwort steamed bread when lifting the pot!