In the early spring, nature bursts into full bloom, and all kinds of wild vegetables compete to grow young shoots. My favorite cabbage also grows unabashedly on the side of the road, waiting for people who love it to pick it. At this time of the year, the Qingming vegetables are picked back and made into fragrant Qingming vegetables to satisfy their cravings.
Let's talk about how I made it:
First, pick back the Qingming dish, as long as the tip of the delicate part of the vegetable, soak it in water with a small amount of salt, remove the sediment, blanch the cleaned Qingming dish with boiling water, and put a small amount of baking soda when blanching. Blanched Qingming vegetables are quickly soaked in cold water, drained and removed after cooling, and cut into fine foam for later use.
2. After glutinous rice flour and flour (1:1) are mixed, add the cut Qingming vegetables, a little cooking oil, knead the dough like kneading, and add an appropriate amount of boiling water during the kneading process. Knead until the dough is not too sticky to your hands.
3. Stir-fry the filling: chop the bacon, old pickles, and scallion (1:2:2) finely, put a drop of sugar, and fry them together until fragrant. If you have wild onions, it is best to replace them with wild onions.
Fourth, wrap in the fried filling, like making rice balls, and knead them into baba balls of the same size. When the steamer is inflated, put it in, steam it for ten minutes on high heat, and the fragrant Qingming vegetable baba can be tasted. Friends, isn't it very simple! Will you do it?
During the Qingming Festival, Fujian people must eat moist cake dishes