I rely on culinary skills to cry in the world of comprehension

Peanut sesame filling is ready!
Yan He will make salted egg yolk meat floss stuffing that she personally likes to eat. Put the prepared salted duck egg yolk in a pot and steam it for a quarter of an hour, and then crush the steamed duck egg yolk.The duck egg yolk for making green balls does not need to be crushed too much.

Yan He puts meat floss, cooked white sesame seeds, and appropriate amount of salad dressing into the bowl of crushed duck egg yolk, and mixes well. The ratio of salted egg yolk to meat floss is 1:1, and the salad dressing does not need too much, so Yan He adds it little by little. until it can be kneaded into a ball.

Yan He divides the prepared meat floss filling into small doses, about 0.5 taels each, and the egg yolk meat floss filling is ready!
Yan He will make bean paste stuffing again.

She put the pre-soaked red beans into the pot and added water, but he didn't add too much. Generally, the water added is about 0.45 inches higher than the beans.

An hour later, the cooked red beans had already bloomed, and Yan He put the cooked red beans into the old friend - the mortar.

No way, in ancient times it could only be played manually.

Yan He added an appropriate amount of red bean water into the mortar and made it into a bean paste. She even used a spoon to press the red beans out of the sieve to make a fine red bean paste, but this was time-consuming and laborious. This is a meticulous job.

After Yan He prepared the filling, he started to make the dough, and poured the powder into a bowl for later use.

Yan He boils an appropriate amount of boiling water to boil, pour all the boiling water into an appropriate amount of clear flour, stir quickly while pouring, until the mixture is evenly mixed, let it sit for a while, and knead it into a uniform dough when it is not hot.This step is to boil the Chengfen.

Then Yan He took another basin, put the glutinous rice flour in it, put the sugar and lard in it, mixed it with chopsticks, and then poured the sage puree into the glutinous rice flour.

Yan He’s little trick [-]: Because the thickness of the sage puree produced by each person is different, so don’t put the mugwort puree here all at once, her sage puree is very thick.

Yan He kneaded the flour into a soft dough until it was almost as soft as plasticine. Finally, mixed the kneaded dough and sage dough and kneaded it evenly.

Careful Master Yan will of course check to see if there are no white lumps of clear dough in the middle of the dough. If there is no small piece of clear dough, it is fine. Just like this, knead it into a smooth dough, which is not sticky and has no cracks on the surface.

Yanhe Artemisia argyi leaves are divided into small doses on average, about 0.9 taels each.

Next, the busy master Yan started to make stuffing. Put the small dose in the palm of your hand, knead it into a ball, press it slightly, make a dimple in the middle, put the stuffing in the middle, and slowly push the glutinous rice dough up with the mouth of the tiger. , let the dough wrap the filling completely, there is a small mustard seed on the dough that has been put away, just press it flat and knead it into a circle.Put Yan He in the palm of your hand and knead gently until the surface is smooth.

Yan He's little trick [-]: Make sure to pinch the mouth tightly before kneading it round to prevent the stuffing from leaking when steaming later.

Yan He put the small balls on her homemade non-stick steaming wrap and moved them into the steamer so that they would not stick to the pot. The steamed green balls would be very beautiful.

Yan He used the fire root to control the fire, boiled the water, and then steamed for a quarter of an hour.

Yan He’s little coup three: the color of the steamed green ball will become darker, do not stew, open the lid directly, let the water vapor on the surface evaporate slightly, the color of the green ball will turn yellow after a long time of stewing.

The green ball will be sticky when it is hot, but it will not be after it is taken out to cool.Yan He brushed a thin layer of corn oil on the surface while the sage green balls were still hot, and wrapped them one by one with her homemade plastic wrap after the sage green balls were completely cooled, and put them at room temperature, Master Yan quietly told You, if you put it at room temperature like this, if you eat it the next day, it will still be soft and QQ bouncy.

The sage green ball is mainly made of sage, which usually changes color after being steamed, unlike the modern net red green ball that uses wheat green juice, which will not change color when steamed, so some food is added here Alkali, after adding, the color of steamed out is greenish green.

In this way, it has an emerald green color, a soft and sweet outer skin, and the Qingtuan is ready!

When Yan He came to the main peak confidently carrying this plate full of three different flavors of youth balls, he found that they were all absent-minded, and they all seemed to be preoccupied.

Yan He:? ? ?
What happened?

Yan He coughed a few times, "Everyone, try the youth ball I made."

The few people next to me looked at the green, big and round thing suddenly, and said something puzzled, "Hiss... Third Senior Sister, your pill is a bit big, I'm afraid Swallow it in one gulp, and I'll choke to death..."

The others echoed, "Yes, yes, Third Junior Sister, I have never seen such a big pill, it is worthy of being made by you, it is really unique."

Yan Hepi laughed a few times without smiling, "Haha, this is not to be swallowed directly, you have to bite down layer by layer and take it slowly, there is an indentation inside."

Everyone once again showed a look of sudden realization.

Shangguan Lian'er licked her lips, not caring about burning her hands, she gently picked up a green ball, blew on it twice, and couldn't wait to take a bite, the softness of the glutinous rice balls mixed with the fragrance of unknown grass, and the sweetness of the bean paste Through the taste buds directly to the brain, a sense of happiness and satisfaction rises in the heart like a cloud.

Shangguan Lian'er's happy eyes narrowed, showing a great sense of satisfaction, she swallowed the green ball in one gulp, her cheeks puffed up, "Third Senior Sister, your green ball is so delicious!"

Seeing her like this, Yan He smiled happily, "Sixth Junior Sister, what stuffing did you eat?"

Shangguan Lian'er has a look of endless aftertaste, "The taste is soft and waxy, the taste is sweet, the sweetness is moderate, not greasy and not dry, the aroma of red beans is strong, mellow and delicate, and the taste of the soft fragrance is endless aftertaste... Third Senior Sister , what I ate should be red bean paste..."

Looking at the green dough just out of the pan, it is green and shiny, looking through the mist of the steamer, it is both exquisite and timeless.Even Chen Fang couldn't resist picking one up.

The fragrance of Qing Tuan is particularly fresh and natural, the taste is soft and chewy, and it will not stick to the teeth. It is full of egg yolk sandwich, and it will not be too greasy. It is very enjoyable to eat.

Yan He looked at him expectantly again, and before she could ask, Chen Fang said consciously, "Third Senior Sister, what I ate should be egg yolk stuffing."

Yan He nodded in satisfaction. Most of the people tasted the green balls she made. According to her observation, bean paste stuffing is the most popular.

Yan He belatedly realized that she had won so many youth leagues, it seemed that the fourth junior brother hadn't tasted any of them.

Cough cough, originally it was specially made for the fourth junior brother...

Fourth Junior Brother has been down the mountain for so long, why hasn't he come back yet?

How many old hens can you buy for 500 yuan?
He won't be able to bring it alone...