Method for making Qingming cake

Jiaozi, Tomb-Sweeping Day

1. Raw materials: glutinous rice, Chinese cabbage, pork, shredded bamboo shoots, etc. (according to personal taste).

2. Boil cotton vegetables: Wash fresh cotton vegetables and put them in a pot to cook (you can add some baking soda to keep them green better). Hang the boiled cabbage for a while, chop it up and mash it.

3, stir evenly: This is the most critical step, but also the most difficult level, how to evenly stir rice flour and cabbage into green dough, because cabbage fiber is difficult to mash. It is said that in the past, residents used a mortar to pound the two evenly into a ball. Now it is generally machine operation.

4. After the dough is kneaded, take out a proper amount and wrap the stuffing.

5. Put it in a steamer with an oil brush or padded leaves and steam for about 20 minutes until cooked. You can eat it when it is steamed. If you take it out, you can brush it with a layer of cooked oil and wrap it with plastic wrap.

Method 2:

Printed Qingming cake

1. Wash the wormwood, remove the old leaves and hard roots, and rinse it repeatedly with clear water. Blanching wormwood, draining water, pouring into a blender, and adding clean water of1:1; Beat it into wormwood pulp, then pour it back into the pot and boil it for later use.

2. Pour the cooked wormwood pulp into the mixed flour (glutinous rice flour 500g, wheat starch 100g, rice flour 150g), stir it with chopsticks into flour wadding, and then knead it into smooth dough by hand.

3. Sprinkle dry glutinous rice flour on the chopping board, knead the dough into long strips, cut into small dough of about 30g each, then knead the small dough round, flatten it, wrap it in bean paste, and then wrap it up and knead it into balls.

4. Roll up the ball with half powder in glutinous rice flour, then press the rolled side into the printing mold and gently flatten it with the palm of your hand. When pressing, you must press all the edges, so there will be patterns on the edges.

5. Take the pressed Qingming jiaozi out of the mold. Packed neatly in a steamer. (Put a layer of oil on the steamer cloth first,) and then steam on the steamer 15 minutes.