Introduction: Spring eat green dumplings, fast with simple practices, do not adjust the filling special provincial, sticky Kirby sweet Zizi good appetite. Eat more than 30 years of green dumplings, only to find that you can do this, simple and frugal special gluttony, the more you eat the more you want to eat
Qingming Festival is approaching, Yue Yue's cell phone has recently been a variety of red green dumplings to the dominating screen, plans for the day to do hands to steam a pot of green dumplings to eat, their own hands to do the food is also not in vain this great springtime, Hunan has always loved to eat patty cake, the market is the whole year round patty cake for sale, would like to eat patty cake anywhere, anywhere, anytime. The people of Hunan have always loved to eat mochi, and mochi is sold in the market all year round. For example: yellow mast mochi, sorghum mochi, yellow rice mochi, rice mochi, kudzu mochi, Qingming flower mochi and mugwort mochi, our hometown called mugwort mochi is now famous for the green ball, compared to the material is more solid, more intense flavor, of course, the taste is also better. Hunan people's favorite snack, in addition to stinky tofu, that would be the mugwort mochi.
Hunan mountains, spring mugwort more, natural love with it to do mochi, inside the filling can be salty and sweet, sesame peanut, bean paste, bacon and pickle, and dried carrots fried meat, taste change, want to eat fried or steamed can be eaten, so before and after the Qingming Festival, the market in addition to selling vegetable seedlings in addition to the most, and then is to sell mugwort, as long as it is the time to rush to the market, the market will be the most important thing to do, and then to sell mugwort, and then to sell mugwort. As long as it is the time to catch the market, more than half of the stalls in front of will be set up with green tender wormwood, 2 yuan a catty randomly grabbed. The standard for testing whether the mugwort is qualified is to look at it inside the impurities more or less, fragrant, tender or not tender, in addition to no other way.
Yueyue grew up eating mochi made with mugwort, of course, most of the time in the past is to eat without filling, go out and pinch a few handfuls of fresh mugwort mashed with a little bit of sugar, and then with the glutinous rice powder and rice flour and together, and then hands grasping made into a small mochi, on the pot steaming, the texture of the soft fresh, very tasty, the family is loved by the very kind of! The more you chew, the more flavorful it is, the more you want to eat.
Nowadays, everyone's standard of living has improved, and the snacks in every household are more, eating the habit of mochi is still there, only the practice is slightly improved. Filling is more popular than no filling, Today Yue Yue to share with you a particularly simple way to do mochi, eat more than 30 years of green dumplings, only to find out that you can do this way, but also do not need to adjust the fillings, simple and delicious, out of the pot after the non-drying non-hardening, sticky Kikki-Sweet eat up a good appetite, and put it into the mouth a bite can also feel the pulp of the amazing texture, so that the more you eat, the more I would like to eat!
Spring, love to eat green dumplings friends, quickly use this method to try it. I love the sweet and sticky texture that bursts after the flavor, the light freshness of mugwort, full of the flavor of spring, no wonder so many people are fascinated by it.
Recipe name: mochi rice cake
Preparation materials: 150 grams of mugwort, 200 grams of glutinous rice flour,
Accessory materials: 100 grams of glutinous rice flour, glutinous rice balls
Materials: 100 grams of sticky rice flour,
Make method:
This is the first time I've tried this recipe.
First step: fresh mugwort bought back first do not rush to do patty cake, according to our old practice here is to give it a soak first, soak 1 day or so, it is best to change the water a few times, so as to maximize the effect on the quality of the cake. It is best to change the water a few times, which can maximize the removal of the bitter taste of mugwort, and then cleaned and water control standby, pot of boiling water, and so the water boiled after the mugwort into the pot blanching, about 2-3 minutes, blanching to the mugwort into a dark green, you can fish out, put into a cooking machine, and then add two tablespoons of water, as long as you can drive the machine on the line,
It is stirred into a delicate mugwort paste, and then poured into a large bowl, and then the mugwort paste, and then the mugwort paste, and then the mugwort paste, and then the mugwort paste, the mugwort paste, and then the mugwort paste.
Step 2: Then pour the glutinous rice flour into a large bowl, scalded with boiling water, and then pour the sticky rice flour into it, pour the mugwort paste, pouring and stirring, stirred into a cotton wool-like and then kneaded into a ball, the glutinous rice flour is less prone to cracking after the scalded,
Next, the dumplings are taken out, and I used black sesame seed dumplings, you can also choose other flavors. You can also choose other flavors, do not need to freeze, just wrap it. This is how we make mochi without filling, using the dough directly wrapped in dumplings, green and white, with a very good look together.
Step 3: Next, take a dose in the hands of repeated grip, the head, with the egg almost on the line, it will be a ball of press flat,
In the center of the dumplings, wrapped up pinch tightly, this time and the surface is very good, the billet after the dough is good, there is no cracking phenomenon of scattering.
Then put into a greased steamer, I a *** is made 16, each layer of 8, cold water on the pot, open the fire steam 15 minutes,
time to open the lid can be immediately brushed with a little cooking oil to lock the moisture, let it cool down after you can open the meal.
Yueyue's production caution: (Note)
When making mochi, it is best to use a mixture of glutinous rice flour and sticky rice flour, so that the texture of the soft in the sticky, sticky in the chewy. The best ratio of the two of them is 2:1.
After the moxa patties are done, this part of the steaming is also quite important, if the filling itself is cooked inside, then just steam for 15 minutes is enough, because the longer the steaming time, the darker the green color of the moxa will be, and it will not be so fragrant to eat.
Conclusion: Spring, want to eat green rice patties, fast with this simple practice, do not adjust the filling special provincial, on the table after the sticky Kirikiri sweet Zizi good appetite, the more you eat the more you want to eat!