“Ai Zi, also known as Qing Ming Zong, is the food that Chuwei’s sister cooks every year for the holidays.This kind of snack, mainly made of glutinous rice flour and mugwort, exudes a unique herbal fragrance and has the function of removing wind and dampness. It is the most suitable delicacy around the Qingming Festival when it rains frequently and humidly.
|Glutinous rice flour||350g|
|Dried meat floss||50g|
|Salted Egg Yolk||4|
|time consuming||An hour|
Wash the wormwood and put it into the pot to boil.
Fish out the cold water.
Change into a pot of clean water about 500 g and put in mugwort.(A small amount of salt keeps the color of mugwort)
Cook until moxa is tender and rotten.
Pour mugwort and water into the mixer and break it up.
Mix glutinous rice flour, glutinous rice flour and corn oil evenly.
Slowly pour hot moxa paste into the powder and mix evenly.(I used about 300g)
Knead into a smooth, hands-free dough.(The dough is too wet to be adjusted by adding proper amount of dry glutinous rice flour)
The dough is wrapped in a fresh-keeping film and set aside.
Egg yolk pork filling: Steamed and crushed salted egg yolk, pork floss and mayonnaise are mixed evenly.
Take 35g glutinous rice balls and roll out the salted egg yolk and meat floss stuffing wrapped in 18G.
Press out the shape with the moon cake mould (can also be wrapped in other fillings and kneaded into other shapes).
The well-made clear rice dumplings are put on oiled paper.
Put it in a steaming cage and steamed in a pot for about 10-15 minutes.
/ Dosage/dosage of moxa paste and flour, reference value of cheese in recipe.Based on the different boiling time of each person, the final component of moxa paste is different and the water absorption of different flour is different. When making dough, the liquid should not be added at one time. First add half or one third of the stirring, then slowly add the adjustment./ Preservation/1. Cooked Qingming rice dumplings should be steamed immediately, and the surface will crack if they are put too long.2. Steamed clear rice dumplings can be sealed and refrigerated for about 4 days after cooling, and steamed hot when eating.