[crystal jade cabbage] - if you eat a jade cabbage, you will meet a hundred fortunes in the coming year(shui jing yu bai cai chi ke yu bai cai lai nian yu bai cai )

[crystal jade cabbage] - if you eat a jade cabbage, you will meet a hundred fortunes in the coming year

Introduction:

"This is a kind of exquisite food with heart and meaning, especially suitable for hot and bustling New Year's Eve dinner. If you eat a "jade cabbage", you will meet a "hundred treasures" in the coming year. This "crystal jade cabbage" is like a raw snack. Although it needs a little patience to make, when it comes out of the pot, it will make people feel that everything is worth it, and it is not very difficult. Here I have done super detailed steps, even the amount of water has also been weighed, and share with you, I believe you will be able to understand at a glance. At the same time, I wish all the gourmets all the best in the new year. There are still several days to go before the Chinese New Year. Let's practice and show our amazing skills at the dinner

Production steps:

Step 1: let's prepare the stuffing first. I prepared glutinous rice, minced meat, Shuifa mushroom, ginger and chives.

Step 2: soak the glutinous rice in advance and steam it in the steamer. (lay a special cloth in the steamer drawer, take out the glutinous rice and put it on the top without water)

Step 3: steam glutinous rice at the same time, to prepare ingredients, the Shuifa mushroom cut into small, ginger, scallion, cut into powder.

Step 4: heat a little oil in the pot, add onion and ginger powder and stir up the fragrance.

Step 5: add minced meat and diced mushrooms, stir fry until minced meat changes color.

Step 6: add the steamed glutinous rice and stir well, then add a little water to soak the mushrooms, add pepper, soy sauce and chicken essence, stir well and form a filling.

Step 7: start to prepare the crystal dough, water, lard, Chengfen and corn starch.

Step 8: mix the Chengfen and corn starch well, bring the water to a boil, pour into a bowl, stir with chopsticks while adding, and then cover and simmer for 5 minutes.

Step 9: knead into a ball.

Step 10: add lard.

Step 11: knead into a smooth, delicate dough.

Step 12: divide the dough into two equal portions. Add 1 drop of green pigment to one portion. (you can also use green vegetable juice or spinach juice to color, but the effect is worse)

Step 13: knead 2 portions of dough into long strips of the same length and thickness, cut two portions with a kitchen knife at the same time, and divide them into small dosage forms with uniform size.

Step 14: take a portion of green dough, knead it into a small strip in the palm of your hand, and then form a circle. Take a portion of white dough and knead it into a small courtyard.

Step 15: put the white dough in the middle of the green doughnut. (pay attention to the size match)

Step 16: flatten it with your hands.

Step 17: use a rolling pin to roll the dough into a uniform thickness, not too thin, it should be reshaped at the back.

Step 18: load the right amount of stuffing and press it tightly by hand. (if you are not proficient, it is recommended to directly knead the stuffing into a ball and then put it on the dough, which is easier to operate.)

Step 19: shape the dough into a five pointed star.

Step 20: slowly pinch from the bottom and move the dough upward to make the five leaves of the pentagram bigger.

Step 21: hold the thumb, index finger and middle finger together, put any leaf on the ring finger, press out the pattern of cabbage leaf on the leaf with the back of the knife like that on the chopping board in the picture, and press all the five leaves in turn.

Step 22: take one of the leaves and make the bottom a little bigger.

Step 23: stick the pinched leaves in front of your body, and then stick all five leaves in the same direction.

Step 24: after kneading, hold it in your left hand, reshape it from the middle with the tiger mouth of your right hand, and tidy up the leaves. In this way, a Chinese cabbage embryo is ready.

Step 25: do all the "jade cabbage" in turn.

Step 26: spread carrot slices in the steaming tray to prevent sticking, and put the "jade cabbage" on it.

Step 27: steam in boiling water for 3 to 5 minutes.

Materials required:

Crystal skin: Chengfen: 120g

Corn starch: 30g

Boiling water: 185ml

Lard: 10g

Stuffing: minced meat: right amount

Shuifa mushroom: a few

Ginger: a little

Chives: a little

Raw soy sauce: 1 tbsp

Chicken essence: how many

Pepper: a little

Note: 1: "jade cabbage" stuffing can be matched according to their own preferences, but it is not suitable for loose stuffing, which is more difficult to make. 2: If it's mushroom and glutinous rice minced meat like me, you can also add some diced carrots and peas. The color is beautiful, but it's delicious. 3: The amount of water is the amount of water without boiling, because the water needs to be washed into the powder immediately after boiling, so it is difficult to weigh at that time. So, because of the tools, the amount of water will change after boiling. I use the electric kettle which usually makes tea. If you are in a frying pan or a milk pan and put it on the induction cooker, you will consume more water. 4: If you mind adding food pigment, you can use green vegetable juice or spinach juice instead, but the effect will be poor. In my opinion, it doesn't matter if you take it once a year and only one drop of food pigment. 5: In the production, the surface agent is covered with a wet cloth, otherwise it will be air dried, so it is not easy to make. 6: When steaming, put boiling water into the pot and steam over medium heat. Because the stuffing is cooked, so don't steam too long, the dough is cooked. If you don't understand, you can ask me another question.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: light

Chinese PinYin : Shui Jing Yu Bai Cai Chi Ke Yu Bai Cai Lai Nian Yu Bai Cai