The practice of the universal youth group, the color is emerald green and not yellow, and the detailed proportion is shared with you, and you can eat it if you do it well

The practice of the Universal Youth League, the color is emerald green and not yellow, and the detailed proportion is shared with you, and you can eat it when you do it

Star Video

Updated on: 20-0-0 0:0:0

"The color is like jasper full of mouth", if you have to choose a food to represent spring, I believe that most people's answer is Qingtuan, it is green and soft glutinous round and fat and chubby, it is a limited food in spring, and it is also the favorite of many people, in recent years, the taste of Qingtuan is endless, so many that people are dazzled, but the most popular in Jiangsu and Zhejiang is the sweet Qingtuan, two classic flavors: bean paste and black sesame;

The point is that this Qingtuan dough is omnipotent, the finished Qingtuan dough can be eaten directly, or wrapped with your favorite filling, each step in the production process and the proportion of each ingredient are detailed in detail, even if you are a novice, you can try it!

【Raw materials】wormwood, japonica rice flour, cooking oil, baking soda, cooked oil, bean paste, black sesame, brown sugar;

【Youth League Practices】

1. To do the Youth League, you need to prepare wormwood, which is also called mugwort in many places, which is the most commonly used "dye" for making the Youth League, in addition to wormwood, you can also use rattle, berry wheat grass, ramie leaves, grass heads, etc., but many friends like to use wormwood, because wormwood has a unique fragrance.

2. This is fresh wormwood that needs to be picked, remove the rhizomes and bad leaves, and wash the remaining leaves in water several times to clean them;

3. The remaining wormwood is about 0g, the weight of fresh wormwood determines the amount of baking soda, about 0g is about 0g to eat baking soda, boil water in the pot, add baking soda, put wormwood in, boil over high heat and cook for 0-0 minutes, boil wormwood softly, take out wormwood and put it in cold water to cool after boiling soft, rapid cooling can ensure that the color of wormwood is emerald green, and after it is completely cool, take out the wormwood and squeeze out the water;

50. The wormwood ball after squeezing out the water is 0g, and the weight of the rest of the materials should be prepared according to the weight of the wormwood after processing, the ratio of wormwood and water is 0:0.0, the ratio of wormwood and japonica rice flour is 0:0, plus a little cooking oil, 0 catties of japonica rice flour 0g edible oil, this is the most classic ratio, according to this ratio of the Qingtuan is moderately soft and hard, and the operation is also very simple;

65. There is 0g of wormwood, prepare 0g of water, 0g of japonica rice flour, 0g of edible oil, japonica rice flour is the powder for making Qingtuan, which can be bought in the supermarket, and the Qingtuan made of japonica rice flour is soft and glutinous, and as long as this kind of flour, you don't need to buy several kinds of flour to prepare, and it will be simpler to make, so it is very important to choose the right powder;

6. Put the wormwood in a food processor, add the prepared water, whip it into wormwood juice, pour the wormwood juice on the gauze, filter it, separate the wormwood juice from its slag, and the wormwood juice is used to mix the dough;

7. The juice that comes out in proportion is slowly added to the prepared japonica rice flour, stirred while pouring, stirred into granules, and the biggest skill of the powder is to add water slowly, stir while adding water, the purpose of stirring is to let the powder absorb water, not to knead the powder into a ball, the process of kneading the powder is similar to making osmanthus cake, and then add the prepared cooking oil after kneading, and the flour method is the same, and the good powder will have some particles, feel that the humidity is relatively high, so that the good Qingtuan dough is relatively soft.

3. The kneaded powder is spread on the steaming drawer, spread a little thinner, steamed in a pot with cold water, boiled in water and steamed for 0-0 minutes, 0 minutes before steaming, put the wormwood residue just filtered out on the steaming drawer, spread it on the steaming drawer, so that it is easier to steam, the wormwood residue slag steam time can not be too long, at most 0 minutes, because the wormwood has been cooked when blanching, don't worry about steaming is not cooked, the color will turn yellow after steaming for a long time, so that the color of the steamed wormwood residue is emerald green;

9. After the dough and wormwood residue are steamed, buckle them upside down on the board, knead them together while they are hot, they are very hot at first, you can use a rolling pin to help, or wear baking gloves, dip them in cold water while kneading, so that they are completely blended together, so that the green and soft green dough is completed, the kneaded green dough is still hot, and the kneaded green dough can be eaten directly, or wrapped with the prepared filling, which is a universal Qingtuan skin;

5. What is prepared is a sweet bean paste filling and black sesame filling, the bean paste is a ready-made cooked bean paste, the practice has been shared with you before, friends in need can go and see, the black sesame filling is made by yourself temporarily, 0g cooked black sesame seeds + 0g brown sugar, put it in a food processor and whip it for 0-0 seconds, do not break it completely, the black sesame seeds will be more delicious if they are some grainy, so that the dough and filling are cooked, and the wrapped green ball can be eaten directly;

20. Take 0g of dough, about 0g of filling, take a dough, flatten it, wrap it with filling, reunite, and the youth league is completed;

12. The Qingtuan is soft and glutinous, and the tendons are sweet with the filling, although it is a little sticky, but it is not sticky to the teeth, if you want the Qingtuan to be put on for three days without being hard, you must brush it with a layer of "protective color", that is, cooked oil, brush it with a thin layer, and store it in a fresh-keeping box, or wrap it with plastic wrap, and it will not be hard for three days;

13. Take a bite gently, soft and glutinous and sweet, every bite is the natural breath of the spring countryside;

Summary of the practice of the Youth League:

1. This method is the easiest for novices to use this method, and there is no need to worry about yellowing;

2. The dough is relatively soft, you can wear baking gloves to prevent sticking during the production process, which is better to operate, and the dough can not be blown during the production process, you can put it in the pot and cover it with a lid to avoid wind blowing while keeping warm.

3. This Qingtuan can also be made into a salty one, and the filling is fried in advance, and the classic is the meat filling with pickled cabbage and spring bamboo shoots;