How to make Qingming Ba, how to make Qingming Ba delicious, and green and oily

Ingredient breakdown. Qingming grass 500g

250 taels of bacon and radish.

1kg of glutinous rice flour

Garlic to taste. Green onions to taste.

Salt to taste. Oil to taste.

Pepper powder to taste.

Light soy sauce to taste. Salty and umami taste.

Skill craft. One hour is time-consuming.

Normal difficulty. The steps of the practice of Qingming Ba.

1. Pick the young sprouts of Qingming vegetables and wash them thoroughly. In a pressure cooker, press the Qingming grass for 20 minutes. (The water cover is half of the Qingming grass).

2. The Qingming grass that has been subjected to high pressure will become the end of the grass when touched. Take it out and put it in the glutinous rice flour and knead it into a dough.

3When kneading the dough, it is loose at first. During the kneading process, add the water from the pressure cooker to press the Qingming grass. Add water and knead constantly.

4Kneading dough is hard work, look, this is not slowly taking shape.

5 until the dough is kneaded so smooth. However, the longer you knead it, the stronger it is, and the better the taste of the kneaded noodles. I rubbed this for half an hour. Wow, it's hard work, my arm hurts!!

6. Divide the kneaded dough into drops of this size. Knead the round!

8. Add the previously fried shredded radish bacon. (Stir-fried bacon with shredded radish: add oil to stir-fry the green onion into the bacon until the oil powder is drained out, add shredded radish and fry for a few minutes, then add light soy sauce.) Because the bacon itself is quite salty, don't put salt, it must be light soy sauce that is not salty).

9. After wrapping the filling, it can be shaped, triangular and dumpling-shaped.

10. Steam on high heat for 15-20 minutes. You can also make it like a fried dumpling.

Take you from the field to the table, showing the whole process of making Qingming Ba.

Qingming Ba is green and delicious: glutinous rice grinding production, blanching, and surface oiling.

1. Glutinous rice grinding production

Grind the glutinous rice into powder, sprinkle an appropriate amount of water to moisten it and loosen, and steam it with Qingming vegetables to form a rake, the color will be greener, and the taste will be softer and more glutinous and delicious. When soaking glutinous rice, Qingming Ba uses cold water to soak the glutinous rice for 24 hours and then drain the water, the purpose is to make the glutinous rice expand, and the hot water will cause more nutrient loss of rice grains.

2. Blanch

On the one hand, it can remove dirt and astringency, on the other hand, it can maintain the effect of green color, it is best to add an appropriate amount of edible salt when blanching, and its color holding effect will be better. When blanching the Qingming dish, blanch it with hot water for 2-3 minutes, and you can take it out for later use when you see the color change.

3. The surface is oiled

Applying cooking oil to Qingming Ba can keep the color of the steamed Qingtuan green and bright.

The time of steaming is closely related to the heat, generally the kneaded dough is put into the pot prepared in advance, steamed with charcoal fire for 20 minutes, and when the aroma is permeated, it can be out of the pot, if you want to steam it quickly, you can also use a pressure cooker to steam, about 10-15 minutes.

However, it should be noted that the steamed Qingming baba should be taken out as soon as possible, otherwise it will be covered in the steamer at high temperature for a long time, not only the color will become darker, but also the loss of nutrients and dust will be more, and the taste will not be so refreshing, sweet and delicious.

Original. Material:

250 grams of glutinous rice flour, 60 grams of sticky rice flour, 75 grams of Qingming vegetables. Move. Material:

100 grams of primer filling.

Method: Searing. Wash and finely chop the Qingming vegetables first.

Mix glutinous rice flour, sticky rice flour and Qingming vegetables, add 100 grams of boiling water and mix well, then add an appropriate amount of cold water to knead into a "three-life noodles" rice flour dough, knead the strips into a 20-gram agent, flatten them one by one and wrap them into the filling of the primer, seal them downward, and press them into round cakes with a diameter of 7 cm and a thickness of 1 cm. Then heat the frying pan and brush the oil, put in the cake blank and slowly burn it over medium heat until it is slightly yellow on both sides, and then scoop it out and put it on a plate after cooking.

Flavor characteristics: the skin is glutinous, the filling is sweet and fragrant, and there is a strong flavor of Qingming dishes. It is a seasonal snack in rural Guizhou.

Technical essentials: The dough should be moderately watered, not too soft or too hard, and the sealing should be strict to prevent leakage.

The practice of Qingming Ba:

Preparation: Qingming vegetables, salt, edible oil. br>1. Sort out the flowers and tender stems of Qingming vegetables, clean them, and cut them into small pieces until they are finely chopped; br>2, add salt, closed acacia powder, and water to the minced Qingming dish (the ratio of flour and water is generally 1:

1) Stir into a thin paste; br>3. Brush the pan with oil, put the prepared paste pie into the pan, fry it into small poops one by one, and fry it until it is cooked.

The steps of Qingming Baba are as follows:Material preparation: Qingming grass, glutinous rice flour, sticky rice flour, edible alkali calendar, pickle filling, red bean paste, moon cake mold, food processor, steamer and bread machine, etc.

1. Wash the prepared Qingming grass, add edible alkali to boil, and puree it with a food processor.

2. Mix the prepared glutinous rice flour with sticky rice flour.

3. Mix the pureed Qingming grass and powder evenly.

4. Knead the dough three times with the kneading program of the bread machine (the limbs are also seeping, you can see the personal habit of kneading the dough by hand).

5. Stir-fry the pickle filling and prepare the bean paste filling.

6. Divide the dough into 40 grams of small evenly sized pieces.

7. Wrap the filling according to the flat agent, and press the flower pattern with a moon cake mold.

8. Put it in the steamer, steam for 15 minutes after steaming, steam for 5 minutes, and then boil the pot.

The practice of Qingming Baba is as follows:

1. Prepare fresh Qingming vegetables, pick the sprouts, wash them thoroughly, and control the water. The pressure cooker will press the Qingming grass for 20 minutes.

2. The Qingming grass that has been subjected to high pressure will become the end of the grass when touched. Take it out and put it into the glutinous rice flour and knead it into a dough.

3When kneading the dough, it is loose at first. During the kneading process, add the water from the pressure cooker to press the Qingming grass. Add water and knead constantly.

4. Knead until the dough is so smooth and dripping. However, the longer you knead it, the stronger it is, and the better the taste of the kneaded noodles. This one was rubbed for half an hour.

5. Divide the kneaded dough into agents of appropriate size.

6. Pinch the small agent into a round piece, and you need to operate it with both hands at the same time.

7. After wrapping the filling, it can be shaped, triangular or dumpling-shaped.

8. Put a steaming cloth on the steaming partition, and then put in the Qingming baba embryo; Don't put it too close, the capacity will stick after steaming, which will affect the appearance.

9. Bring the water in the steamer to a boil and put it in the steaming compartment. Steam on high heat for 12 minutes, open lid; Close the lid and steam for another 3 minutes.

Qingming baba, is one of the specialties of the southern generation of Anhui Province, every year during the Qingming Festival, people pick mugwort washed, and then mixed with glutinous rice or rice flour, with bacon or crab meat plus some pickles, the taste is very good, the following brings you how to do Qingming baba, friends do it!

Ingredients:

Ingredients: 300g glutinous rice flour, 200g rice flour, 30g mugwort flour

Excipients: Appropriate amount of oil, appropriate amount of salt, 100g of snow fern, 100g of shepherd's cabbage, 130g of dried beans, 100g of bacon, appropriate amount of chicken essence, appropriate amount of sesame oil.

Steps:

1. Put glutinous rice flour, rice flour and mugwort flour into a basin.

2. Heat the water and form the dough for later use.

3. Prepare the filling ingredients and blanch the shepherd's cabbage in advance for later use.

4. Chop the dried bean curd and shepherd's cabbage respectively and put them in a pot, then add the red pickles in the snow.

5. Cut the bacon into cubes and fry it in an oil pan to bring out the fragrance.

6. Pour the diced bacon into the filling bowl.

7. Add salt, chicken essence and sesame oil and mix well.

8. Divide the mixed dough into small dough of about 55 grams.

9. Take one portion and put it into the filling.

10. Close the mouth and seal it tightly, and slightly knead it into a circle.

11. The steamer and steamer drawer should be covered with a lotus leaf or reed, and put it into the Qingming Baba.

12. Steam in a pot over high heat for 25 minutes.

13. After steaming, take out the surface and brush some cooking oil to eat.

Tips:

Glutinous rice flour is made by adding some rice flour, and the taste of the vegetable is better, flexible and strong.

I use ready-made pickles bought in the supermarket for the stuffing, which are already fried, and if they are pickled raw, they can be added after they are fried.

After the bacon is fried in oil, it is then put into the filling, which will make the filling taste more fragrant and delicious.

Bacon and pickles are salty, so the salt should be appropriate, adjust the ingredients yourself, and do not add excess condiments to this filling to ensure its pure original taste.

When wrapping it in vegetable poop, you should grease your hands to prevent sticking, otherwise the dough may be a little stained.

The steamer is low, not necessarily pads lotus leaves or reed leaves, so as to ensure that the vegetable poop does not stick to the pan and is easy to take out.

After steaming, the surface should be brushed with some cooking oil to ensure that the skin is not dry and the color is more beautiful.

The vegetable poop that can't be eaten can be wrapped in plastic wrap and frozen in the refrigerator, and can be steamed again or fried in oil next time to have more flavor.

1. Ingredients: 500 grams of Qingming grass, 500 grams of glutinous rice flour, 350 grams of rice flour.

2. Auxiliary materials: 550 grams of bacon, 280 grams of winter tips, 8 grams of chili powder, 10 grams of Sichuan pepper powder.

3. Pick and wash the Qingming grass, pinch off the old roots and yellow leaves.

4. Chop the Qingming grass again.

5. Put the Qingming grass into the cooking pot, pour in the water, boil over high heat and turn to medium heat until the Qingming grass is cooked.

6. After mixing glutinous rice flour with rice flour, add Qingming grass and a little Qingming grass juice.

7. Knead the ingredients well until they form a smooth dough; Cover with plastic wrap and let sit for a moment.

8. After the bacon is thoroughly scraped and cleaned, put it in the pot and cook, remove it and cool it and then cut it into diced bacon, pour it into a non-stick pan, heat it slowly, and boil out the oil; You can put out the excess oil.

9. Clean the winter tip, squeeze out the water, and chop it; After the bacon is stir-fried until fragrant, put in the Sichuan winter tip and continue to stir-fry; After the ingredients are stir-fried until fragrant, add the chili powder and peppercorn powder, mix evenly, turn off the heat and serve.

10. Divide the Qingming grass dough into small balls, each ball weighs 50g.

11. Flatten the meatballs, wrap them in the winter tip bacon filling, close them like rice balls, and rub them round.

12. The rest of the balls are operated in this way; Put a steaming cloth on the steaming partition, and then put in the Qingming baba embryo; Don't put it too close, the capacity will stick after steaming, which will affect the appearance.

13. Bring the water in the steamer to a boil and put it into the steaming compartment. Steam on high heat for 12 minutes, open lid; Close the lid and steam for another 3 minutes.