When I was a child, I ate the traditional Qingming Kueh, which was sweet.Every time I see it, the shape is like fried dumplings, salty,and very delicious.
This is the first time for me to make the traditional Qingming Kueh by myself. I picked the Qingming grass by myself (I picked less grass,so it didn’t look too green). I went to the vegetable market to buy meat, spring bamboo shoots, old tofu, mushrooms, snow vegetables and rice noodles in the morning. I made nearly 30 of it in six hours!
Delicious food is hard to come by.
How To Make The Traditional Qingming Kueh
Clean the Qingming grass, cook for 10 minutes, cool in cold water.
Prepare other ingredients.
Cut the fat and lean pork into small pieces, and cut the spring bamboo shoots, old tofu, mushrooms and sauerkraut.
First put in the fat and stir fry with a little oil.
Fat fried until yellow, oil almost comes out, add in the lean meat, ginger and stir fry together.
Stir fry the meat until medium well. Stir fry with spring bamboo shoots.
Add the diced tofu.Stir fry the tofu.
Pour in mushrooms, stir fry, and season with 2 tbsp salt.
Stir fry with sauerkraut.
Taste it to see if it still needs any seasoning,put on a large plate and make it out of the pot, stir several times to cool it.
Cut the Qingming grass and set aside.
No need to add oil, stir fry the rice noodles over low heat, stir fry constantly. Stir fry until the rice flour is hot. Put on a plate and use boiling water and noodles with Qingming grass.
Like making dumplings and make the Qingming Kueh.
Steam in the pan,and steam for about 8 minutes.The traditional Qingming Kueh is done.