Chapter 70: Qingming Rice Cake, Do You Want to Taste It? (2)

In front of Jiang Rou, in the big iron pot, the shiny fat was sizzling.

The minced meat is already cooked, and the next step is to add the other ingredients one by one.

First, stir-fry the diced bamboo shoots.

Then add the diced chives and stir-fry.

Finally, add the salted vegetables and stir-fry.

If salted vegetables are fried at high temperature for too long, they will easily lose their refreshing taste, so they must be added last for the best taste.

Such small details may seem insignificant.

But sometimes, whether something is delicious or not actually lies in these small details.

Jiang Rou is very talented in this area. She can remember something after doing it once. In addition, with the development of Internet technology in her previous life, she has learned and understood a lot.

Now in the seventies, it was like a fish in water.

After all the ingredients are stir-fried, you can season them and add the green onions at the end.

In the blink of an eye.

A large pot of fragrant pickled bamboo shoots is ready.

Jiang Rou was placed in a large beige enamel basin.

He also comforted the two drooling children beside him.

"This is the filling that will be used later, not the dish to be eaten right away. Xiaochuan, Xiaohua, don't be impatient, let's wait a little longer. Good things are worth waiting for, and there are more delicious things to come."

Zhou Xiaohua had a mysterious trust in Jiang Rou and immediately nodded his head vigorously.

Zhou Xiaochuan was also standing by, waiting quietly. He would go over to look at the stove from time to time and add firewood to Jiang Rou, saving her a lot of trouble.

Next.

What Jiang Rou wants to do is to make the dough for the green rice dumpling.

Clean the iron pot, heat a pot of hot water, sprinkle a little baking soda into it, and then put in the Artemisia selengensis and mugwort respectively.

It only takes three or four minutes for the fire to burn.

The Artemisia selengensis and mugwort had already been boiled.

From the original light green, it turns into dark green when ripe.

This green color is the origin of the word “qing” in qingtuan.

In order to maintain the bright and beautiful color, Jiang Rou immediately took out the Artemisia selengensis and mugwort and soaked them in the cool water that had been prepared aside.

Rapid cooling.

Can keep the color bright.

After the temperature drops.

Jiang Rou then took the Artemisia selengensis and mugwort out of the basin, squeezed them with both hands, rolled them into a small ball, and then squeezed out all the water.

What seemed like a large pile of wild vegetables previously shrank dozens of times after these steps.

Finally it became a small ball. (Picture)

Further down.

If it were in her previous life, Jiang Rou would take out a blender, put the wild vegetable balls into the machine, and add a little water.

Just click the machine and it will be done quickly.

But for now, there is no need to think about the wall-breaking machine, and it is better to use the traditional method honestly.

Jiang Rou first used a knife to cut the wild vegetable balls into small pieces.

Then put the chopped Artemisia selengensis and mugwort into a mortar and continue grinding them.

This step is physically demanding.

Jiang Rou put in a lot of effort and her arms started to ache, but she finally finished.

After thorough grinding, add a little pure water to the Artemisia selengensis and mugwort to form a cup of green viscous juice.

This is ready to use.

The last thing Jiang Rou took out was glutinous rice flour.

Pour the green juice into the snow-white glutinous rice flour, and the next steps are similar to kneading the dough.

If there is too much water, add noodles; if there is too much noodles, add water, until you reach a perfect ratio.

After a while.

A light green dough with the fragrance of mugwort is ready.

Jiang Rou put the dough into the washbasin and covered it with a wet cloth to prevent moisture loss and the dough from drying out.

She straightened up, revealing her pretty face covered in sweat, and raised the corners of her mouth happily.

"Finally everything is ready! Let's go to the yard and make some Qingtuan!"

…

The kitchen was too small and extremely hot.

After everything was ready, Jiang Rou took her two children to the small courtyard filled with bright sunshine.

A pot of pickled bamboo shoots, a pot of green dough balls, and a large bamboo sieve to hold the green dough balls that will be made later.

Standing on Jiang Rou's left and right were Zhou Xiaohua and Zhou Xiaochuan.

Those two pairs of black eyes were reluctant to leave.

Jiang Rou's hands are snow-white, her fingers are slender, and her movements are agile.

After pulling off a small piece of dough, she quickly rolled it into a small ball in her palm and then pressed it down with the palms of both hands.

It became a round cake.

She held the round cookie in one hand and with the other hand she ran her thumb around it, pressing it down.

After a while, it looked like an empty bag.

Jiang Rou used a spoon to take out the diced pickled bamboo shoots and filled her pockets with them.

Then tighten your thumb and thumb, press the dough pocket together, rub it back and forth in your palm a few times, and you're done!

A round, plump green dumpling.

Jiang Rou moved very quickly, without even a pause in between, which stunned the two children.

Zhou Xiaohua was particularly anxious as she watched.

She was so anxious. She felt like she could see with her eyes, but her hands seemed not to be able to do it yet. Her cute little face was wrinkled in anxiety.

Jiang Rou only let the two children start after she had finished one-third of the work.

"Yes... that's it... rub it slowly... don't be impatient... Xiaohua, your hands are small, so just do it a little smaller..."

"If you can't wrap it, don't put too much stuffing... otherwise it will overflow..."

"Yes, that's it... Great job! Very good..."

The green rice dumplings made by Zhou Xiaohua and Zhou Xiaochuan were obviously crooked and not good-looking at all, but Jiang Rou still praised them with a smile on her face.

Zhou Xiaohua immediately smiled happily.

Zhou Xiaochuan's face was tense, as if he was facing a formidable enemy. He had no idea what to do with the sticky dough in his hand and didn't know where to put his strength.

"Xiaochuan, you can be gentler and don't use too much strength... Let's do it slowly, do a few more, and you will learn it."

"I see."

Zhou Xiaochuan lowered his head, thinking about what Jiang Rou said, and slowly relaxed his fingers. Immediately, he made it look much better than before.

A nearly 60% perfect Qingtuan is made just like this.

This is the best one among the ones he made.

Zhou Xiaochuan was immediately so happy that his eyes sparkled and he couldn't wait to look up.

This time.

He was looking not at Zhou Xiaohua, but at Jiang Rou.

Jiang Rou kept looking at them with a smile on her face.

Zhou Xiaochuan met Jiang Rou's eyes, his face suddenly felt hot, and he lowered his head in a hurry.

He continued to make Qingtuan with his head down.

Seeing that the two children were gradually getting the hang of it, Jiang Rou asked them to make Qingtuan.

And she started making Qingming rice cakes.

The ingredients used for Qingming rice cake are exactly the same as those for Qingtuan.

The Qingming rice cake is not round, but very similar to the dumplings in the north.

Jiang Rou first used the method of making dumplings to make a plump dumpling.

Then hold the dumpling in one hand, and use the tip of your thumb with the other hand to push the semicircular edge of the dumpling inward to create small folds of even size.

Those little pleats, like lace, form a circle.

Exquisite and beautiful.

A Qingming rice cake is ready~ [with pictures]