Qingtuan~~~Black sesame and peanut filling

Qingtuan~~~Black sesame and peanut filling

Overview

The beautiful memories left to me by the Youth League can be traced back to Shanghai ten years ago, when I just started working. For me, who is not a worldly person, I have a lot to learn in work and life. Fortunately, several colleagues in Shanghai gave me a lot of care and help, and I got started quickly. In my free time, I would treat everyone to some snacks, and this Qingtuan dish is what everyone must order every time. It is very clear that the memory at that time was very glutinous, very sweet and very delicious. I never thought that I would be able to make such delicious food with my own hands a few years later. When I climbed up a few days ago, I picked some mugwort leaves halfway up the mountain and did it once, but I was not satisfied. When my mother-in-law went for a walk this morning, she pinched some tender tips for me and made them again. The taste was much better than expected. My husband, who sneered at me climbing up to pick mugwort leaves, also ate one and praised the taste. It is no exaggeration to say that this taste instantly kills all takeaways. (The important thing is that the mugwort leaves must be tender. Of course, those growing on the mountains will be better)

Tags

Ingredients

Steps

  1. Wash the mugwort leaves, boil water, add a little edible alkali after the water boils, add the mugwort leaves and blanch them for 1 minute.

    Qingtuan~~~Black sesame and peanut filling step 1

  2. Soak the blanched mugwort leaves in cold water for more than 4 hours, changing the water twice during the process. (Remove the bitter taste of mugwort leaves)

    Qingtuan~~~Black sesame and peanut filling step 2

  3. Squeeze out the water from the mugwort leaves, add a little water to a food processor and blend into mugwort leaf juice.

    Qingtuan~~~Black sesame and peanut filling step 3

  4. Use moxa leaf juice and boiling water with glutinous rice noodles.

    Qingtuan~~~Black sesame and peanut filling step 4

  5. Knead into a smooth dough and let it rest for 15 minutes.

    Qingtuan~~~Black sesame and peanut filling step 5

  6. Roll the dough into a long loaf.

    Qingtuan~~~Black sesame and peanut filling step 6

  7. Divide into appropriate-sized portions, flatten them, and cover with a damp cloth to prevent them from drying out. (Stand for use)

    Qingtuan~~~Black sesame and peanut filling step 7

  8. Fry black sesame seeds and peanuts. Peel the peanuts.

    Qingtuan~~~Black sesame and peanut filling step 8

  9. Place cooked black sesame seeds, peeled cooked peanuts, and white sugar into a food processor and grind into powder.

    Qingtuan~~~Black sesame and peanut filling step 9

  10. Add 4 grams of vegetable oil and 20 grams of linden honey and stir evenly.

    Qingtuan~~~Black sesame and peanut filling step 10

  11. According to the number of ingredients in step 7, knead the peanut and sesame powder into the same number of small balls.

    Qingtuan~~~Black sesame and peanut filling step 11

  12. Put a piece of stuffing on a piece of glutinous rice noodles and wrap it in the same way as making glutinous rice balls.

    Qingtuan~~~Black sesame and peanut filling step 12

  13. Shut up.

    Qingtuan~~~Black sesame and peanut filling step 13

  14. Brush the surface with a thin layer of peanut oil.

    Qingtuan~~~Black sesame and peanut filling step 14

  15. After the water boils, steam for 15 minutes. 12 minutes is enough for a small one. (I'm a bit big, about the size of Xiao Long Bao.)

    Qingtuan~~~Black sesame and peanut filling step 15

  16. The color changes greatly after ripening.

    Qingtuan~~~Black sesame and peanut filling step 16