How to make Qingming fruit in Jiangxi

Most of the food out there is delicious, but do you know how many harmful things are added to it that are harmful to the human body? Do you know that if you continue to eat it for a long time, you will suffer from various chronic diseases? So, shut your greedy mouth and buy your own groceries and cook some safe food. Now, follow the editor to learn how to make Jiangxi Qingming Fruit.

1.12 Soak the snow vegetables and bacon in warm water in advance (because both are pickled vegetables) to remove some of the salty smell, then cut the snow vegetables and bacon into small pieces. (Cut the lean and fat in the bacon separately, and the fat cubes can be slightly larger)

2.21 Cut the dried tofu into three thin slices horizontally as shown in the picture

3.12 Cut the dried bean curd slices into shreds and then into dices. This way, the dried bean curd dices are small and easy to absorb.

4.21 There are also tricks to peeling spring bamboo shoots. First, cut a vertical cut from top to bottom on the spring bamboo shoots.

5.1 Dice the pickled mustard greens, spring bamboo shoots, dried tofu and bacon

6.2 Then put your hands on the knife marks and peel off the bamboo shoots on both sides. This method of peeling bamboo shoots is very easy and fast

7.12 Heat the wok, pour in cooking oil (it is best to put more than usual), heat it up, add the diced bacon and stir-fry over low heat until the oil comes out.

8.21 Turn to high heat, add the remaining diced bacon and stir-fry until it changes color

9. Add chopped snow vegetable and stir-fry until it has a sour aroma

10. Add diced spring bamboo shoots and keep frying until cooked

11.1 Add chili oil, spicy fresh, Hainan yellow pepper sauce to enhance the flavor. Taste the saltiness and add sugar as appropriate to neutralize the saltiness.

12.2 Add the diced tofu and stir-fry until cooked

13.1 Wash the mugwort

14.2 Prepare various powders. (In Jiangxi, the most traditional raw materials for Qingming fruit peel are brown rice flour and glutinous rice flour, but nowadays flour and glutinous rice flour are more commonly used)

15.1 Rinse the boiled mugwort with cold water and squeeze it with your hands to remove the bitter juice. Squeeze the mugwort into small balls according to your strength (if you buy too much mugwort, put the unused balls into plastic bags and freeze them in the refrigerator, and take them out when you want to eat them)

16.2 Boil water in a pot, add mugwort and boil for 1 minute, firstly to disinfect (mugwort is a wild vegetable, it is inevitable to be contaminated by dirt), secondly to remove the odor of mugwort

17. Tear up the moxa balls after squeezing out the bitter juice and put them into the pot. Pour in an appropriate amount of water (just enough to cover the moxa leaves, not too much) and sugar. Bring to a boil over high heat and then turn to low heat.

18. Add baking soda and continue cooking until the moxa leaves become soft and paste-like (pinch a piece of moxa leaf with your hand at this time, if the moxa leaf melts quickly on your finger), turn off the heat.

19. Prepare a bowl and pour out the fried mugwort juice, leaving the mugwort leaves in the pot

20. Pour the brown rice flour into the pot and stir the flour with the mugwort in the pot.

21. Knead the brown rice flour and mugwort leaves together. If it feels dry, sprinkle some mugwort juice in the bowl on the dough.

22. Keep kneading until the dough is smooth and moderately hard

23. Sprinkle glutinous rice flour on the kneaded dough

24. Knead the glutinous rice flour into the coarse flour dough little by little, and make sure the two flours are thoroughly kneaded. (When kneading the two kinds of dough, add mugwort juice little by little so that the dough will not be dry and hard. It is best to put the bowl of mugwort juice in a steamer with hot water to keep the mugwort juice hot.)

25. Keep kneading until the Qingming fruit dough in your hand feels tough and has the right hardness and softness.

26. Take a small portion from the dough each time

27. Roll into a small ball in your palm

28. Squash

29. Use your hands to pinch the dough into a round dough with thin edges and thick center.

30. Put the filling in the middle of the dough

31. Fold and stick together like making dumplings, and a Qingming fruit is ready.

32. Brush a layer of cooking oil on the bottom of the Qingming fruit

33. Place zongzi leaves on the steamer rack (use cloth if there are no zongzi leaves), boil water over high heat, then turn to medium-low heat, place Qingming fruit on the steamer and steam for 15 minutes.

In fact, cooking is not that difficult. As long as you follow the steps carefully, you will definitely make food as delicious as in the restaurant. Come and make Jiangxi Qingming Fruit