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Salted egg yolk pork pine and green balls

Salted egg yolk pork pine and green balls

Introduction

“Perhaps the most popular food around the Qingming Dynasty is the Youth League, which is a snack in Jiangsu and Zhejiang, but now it is popular all over China, presumably it is inseparable from the development of the network.I used to work as a youth league, but I couldn’t find a spinach juice to replace mugwort.It looks the same, but it tastes so bad.Spinach is usually delicious when it is served at ordinary times, but when it is steamed in glutinous rice flour, it has a strange smell, and I have never done it after being tucking out by my family.Fortunately, there is a very convenient online shopping, although 25 yuan 2 kg of mugwort is not cheap, but I am still enthusiastic to do the Youth League.The first meal of the spring green bamboo shoots * dried pork stuffed with pork is very soft, and the salty stuffing is still very much like the stuffed stuffed stuffed buns.So busily I made this net red salted egg yolk pork Silk Green ball, but it tasted better. Cold and hot meals have different flavors. The meat floss has the strong fragrance of salted egg yolk. It really eats two confusing meals.

Materials

Green Leather Material

Material Quantity
Argy wormwood 300 grams
Glutinous rice flour 300 grams
wheat starch 100 grams
Artemisia argyi juice 360 g (practical use)
Cold water 400 grams

Green ball stuffing material

Material Quantity
Salted Egg Yolk 170 grams
Self made meat floss 200 grams

Characteristics

Property
Flavor Salty and fresh
Technology steam
time consuming Semih.
difficulty ordinary

Steps

step 1:

Remove old and yellow leaves from fresh argyi grass, soak them in salt water for 3 minutes, remove floating dust, and rinse them with clean water.

step 1

step 2:

Cook in a boiling pot, discolor, remove and cool naturally.

step 2

step 3:

Artemisia argyi is cut into small sections and put into a broken wall cooking machine, and then pour 400 grams of cold water into the pulp. The amount of water can be adjusted according to the amount of green leagues to be done. The amount of water is more, the color of green leagues is heavier, the amount of water is less, and the color of green leagues is lighter.

step 3

step 4:

The mugwort pulp is filtered out with gauze, and the dregs can be used for it, such as steamed steamed bread.

step 4

step 5:

The materials for making green peel are prepared: argyi juice, glutinous rice flour, wheat starch (clear surface); the taste of glutinous rice flour is soft and waxy, adding some wheat starch can increase the taste of Q-bullet;

step 5

step 6:

Glutinous rice flour 300 grams, wheat starch 100 grams, into the basin, with chopsticks stirring a few times; Aicao juice volume into the basin, first with chopsticks stirring into a ball, if there is dry powder and then pour a little Aicao juice, until there is no dry powder; hand knead into a smooth dough, covered with preservative film for a while;

step 6

step 7:

170 grams of vacuum packed salted egg yolk is cooked in oven, 200 degrees above and below fire, 10 minutes;

step 7

step 8:

The salted egg yolk is crushed with a spoon and then added to about 200 grams of homemade meat floss. If the weight can not be determined, you can mix some meat floss with egg yolk first, and then decide whether to add it or not according to the actual situation of agglomeration.

step 8

step 9:

Salted egg yolk and meat floss are fully mixed, and the filling is made by hand-holding in a ball, each weight is 15 grams.

step 9

step 10:

Weighing the glutinous rice dough into 45 grams each, I used the extra dough to wrap the stuffing of spring bamboo shoots and dried beans left in the morning.If you want to clean all the glutinous rice dough, you can divide it into 13 parts on average, but the skin is slightly thicker.

step 10

step 11:

Flatten the small glutinous rice balls, slightly thinner edges, use the palm socket into a small bowl, put the salted egg yolk meat filling on top; gather the skin edge to the center, pinch tightly; wrap method and wrap dumplings the same;

step 11

step 12:

Put a piece of grease paper on the bottom and put it on the steamer. I use the steamer. It’s OK to use the ordinary big steamer.

step 12

step 13:

Put the steamer with the Youth League into the steamer, 100 degrees, 15 minutes from in to out.

step 13

step 14:

After steaming, a thin layer of vegetable oil is brushed on the surface to prevent the skin from evaporating, drying and cracking, and at the same time to prevent sticky hands.Hot or cold food can be eaten, there will be different flavors.

step 14

step 15:

The net red salted egg yolk, pork, pine green ball, thin skin and big stuffing are really addictive!

step 15

Tips

  1. Moxa can remove excess oxalic acid after boiling water. An endless pulp can be stored in the refrigerator. It is more delicate with straw juice and flour, and the color of straw pulp and flour is darker. 2. Egg yolk can be kneaded together with meat pine after ripening, and it can also remove the fishy smell. The amount of meat pine can be adjusted as you like, and can be kneaded into a ball. 3. It can also be wrapped with glutinous rice flour without wheat starch.Will be more soft waxy; 4. homemade meat pine: pig lean meat Shun silk cut large pieces, cooked and torn into thin silk, into bread machine, add soy sauce, oyster sauce, salt, sugar juice, fry to the velvet, cool after storage.

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