Steps to make Qingming fruit

Many people don’t know much about Qingming fruit. Qingming fruit is made with glutinous rice flour, fresh mugwort, and pomelo leaves. It has a good health-care effect. Other ingredients include pork belly and crushed peanuts. It tastes very delicious and fresh. It can not only satisfy your appetite, but also has a health-care effect. Let’s take a look at the steps to make Qingming fruit.

Steps to make Qingming fruit

Ingredients: 1000g glutinous rice flour, 250g fresh mugwort (commonly known as wormwood), 30-40 pieces of fresh grapefruit leaves

Accessories: 150g pork belly, 50g fried peanuts, 200g brown sugar, one piece of orange cake (candied fruit), 25g fried sesame seeds, 25g chopped green onion

1. First, you need to prepare and clean the stone mortar, which is a typical ancient tool for pounding rice, flour and rice cakes in rural areas. I'm afraid it's hard to see now. (Of course, if there is no stone mortar, you can use an iron pot or iron bucket instead. If there is no stone hammer, you can use a wooden stick instead.)

2. Go to the fields to pick fresh mugwort (wormwood), remove the small yellow flowers and wash them clean.

3. This is mugwort (commonly known as mugwort). Look carefully, it grows wild in the fields during the Qingming Festival and the Dragon Boat Festival. Everywhere.

4. Mash the fresh mugwort (wormwood) into juice, the finer the better. It can also be cooked and then mashed into juice. You can also use a juicer to crush it.

5. After the vegetables are pounded, add the glutinous rice flour and knead it into a dough with your hands. Add appropriate amount of water according to the degree of dryness and wetness and knead evenly;

6. Continue kneading...

7. Start exercising. Lift up a stone hammer (or stone hammer) weighing dozens of kilograms and pound continuously. There should be an assistant beside you to sprinkle some dry powder on the glutinous rice dough and the stone mortar from time to time to prevent the stone hammer from sticking. You also need to turn the dough over and pound it evenly throughout the glutinous rice dough.

8. After pounding for about 15 minutes, it will become a very flexible dough. The dough kneaded in this way will not break when used to make Qingming fruit, and the filling will not be exposed.

9. Of course, if you don’t have a mortar, you can also knead it thoroughly and evenly in the pot. It is best to use a wooden hammer to pound it. It also works. In the end, there was almost no trace of the radish residue left, just green powder.

10. My hands are covered with calluses. I’m so tired! It’s really physical work.

11. Pick 30-40 fresh pomelo leaves, wash and dry them, cut the pomelo leaves into circles and set aside.

12. Make the filling: cut 150 grams of pork belly into small cubes and place separately; place the chopped green onion separately; fry and mash the peanuts, chop the tangerine cake, add sesame seeds and brown sugar and mix well, and the filling is ready.

13. Start to wrap the Qingming fruit. Take out a piece of glutinous rice dough, knead it into a ball first, then use your thumb to make a hole, put the fillings in one by one, finally close the mouth and knead it again, flatten it; stick a pomelo leaf underneath.

14. Steam over high heat for 12 minutes, then simmer over low heat for 2-3 minutes.

15. The Qingming fruit with pleasant fragrance is out of the cage!

Tips

Mugwort is a perennial herb with small yellow flowers and small leaves similar to those of Asteraceae plants, growing in clumps and clusters. There are two ways to identify mugwort: one is that the two sides of the mugwort leaves have obviously different colors, and the other is its special fragrance. This special fragrance has the effect of repelling mosquitoes and insects. Therefore, the ancients often hung mugwort in front of their doors, one to ward off evil spirits, and the other to drive away mosquitoes and insects.

Mugwort is bitter, pungent and warm in nature. "Compendium of Materia Medica" records: Mugwort leaves are used as medicine, which are warm, bitter, non-toxic, purely yang in nature, can pass the twelve meridians, and have the effects of restoring yang, regulating qi and blood, expelling dampness and cold, stopping bleeding and stabilizing the fetus. It is also commonly used in acupuncture. Therefore, it is also called "medicinal herb". Mugwort, whose scientific name is Artemisia selengensis, is also called Artemisia selengensis. The pronunciations are the same, but the word "鞠" is written differently. Shepherd's purse, commonly known as Qingming grass, is also known as Buddha's ear grass, Qingming vegetable, Hanshi vegetable, cotton vegetable, rice vegetable, shepherd's purse, ground vegetable, and celery. The whole plant is covered with white cotton hairs, and its leaves are smaller than chrysanthemum leaves. It has small yellow fluffy flowers. It is an annual herb, and during the Qingming Festival, it sprouts fine white cotton hairy leaves.

It has a mild nature and has the effects of resolving phlegm, relieving cough, lowering blood pressure and removing wind. There is a record in "Compendium of Materia Medica": "Qu means its flowers are yellow like qu, and it can be eaten with rice flour. Shuer means its leaves are shaped like a mouse's body, and it has white hairs that are velvety like jade..." This grass is grown all over my country, and our ancestors have always had records of picking its young shoots for food or adding them to rice flour to make cakes.