Pork belly cubes 500g Winter bamboo shoots 150g
Salted tofu cubes 150g Xue Cai Wei 200g
Garlic leaves 80g Wild Sanshowei 30g
Soybean paste Appropriate amount Oyster sauce Appropriate amount
Light soy sauce Appropriate amount Donggu soy sauce Appropriate amount
White pepper A little White sugar A little
Cooking wine Appropriate amount Sesame oil Appropriate amount
Raw materials for leather . Water-milled rice noodles 500g
Wormwood. Green 200g Edible water 320g
Table salt 15g Cooking oil 20g
How to make Qingming Kueh Illustration of how to make Qingming Kueh 1

Step 1

Wash the above ingredients and cut them into pieces, which should be uniform in size. The old tofu is first boiled and then fried, the winter bamboo shoots are boiled in cold water until cooked, and the skin of the pork belly is removed first and then cut into pieces. spare!Illustration of how to make Qingming Kueh 2

Step 2

Stir-fry the chopped ingredients into filling as shown in the picture Pay attention before and after cutting Add onion, ginger, garlic, pork belly, and other ingredients. Do not add the garlic leaves. After it cools down, add sesame oil and mix well. Illustration of how to make Qingming Kueh 3

Step 3

Wash the mugwort leaves, rinse them with water and squeeze them into juice Then pour mugwort leaf juice into the clean pot and bring to a boil Add oil, salt, and mix evenly! Illustration of how to make Qingming Kueh 4

Step 4

Add rice noodles Cover, lower heat and simmer until cooked through It takes about half an hour to follow the instructions Order according to production quantity time! ! Illustration of how to make Qingming Kueh 5

Step 5

Remove from the pan and soften the dough into qing kueh Divide it into a small dose of 25 grams! Illustration of how to make Qingming Kueh 6

Step 6

Roll and press into Qing Kueh skin As pictured! Illustration of how to make Qingming Kueh 7

Step 7

Finally packaged finished product... Illustration of how to make Qingming Kueh 8

Step 8

Steam it in a basket for eight minutes! ! Qingming Kueh cooking tips

When stir-frying, it is best to add an appropriate amount of stock Green must be fine when pressed, otherwise the taste will be bad if it is coarse. Steaming takes a good time When making lace, the size should be uniform and carefully made