How to make Qingmingguo
As the Qingming Festival approaches, Qingming Guo (also known as Qingming Cake and Qingtuan Rice Balls), as a traditional seasonal food, has once again become a hot topic on the Internet. In the past 10 days, major social platforms and food bloggers have shared production tutorials. This article will combine popular discussions to compile a structured guide for you.
1. Popular Qingmingguo topic data on the entire network
| platform | Hot search keywords | Number of discussions (10,000) |
|---|---|---|
| #青团神仙吃道# | 12.5 | |
| Douyin | Qingming Guo Tutorial | 8.2 |
| little red book | Low calorie green dough recipe | 5.7 |
| Station B | Ancient method of making Qingming fruit | 3.9 |
2. Classic Qingmingguo production process
1. Prepare materials (for 4 people)
| Main ingredients | Dosage |
|---|---|
| glutinous rice flour | 300g |
| sticky rice flour | 100g |
| mugwort juice | 200ml |
| bean paste filling | 200g |
2. Production steps
①Processing mugwort: Wash and blanch fresh mugwort, add baking soda to keep it green, beat into puree and filter out the juice.
②Kneading noodles: Mix glutinous rice flour and sticky rice flour at a ratio of 3:1, slowly add warm mugwort juice (about 60℃), and knead until smooth and not sticky.
③Stuffing: Take 40g of dough, roll it into a ball and flatten it, fill it with 15g of bean paste filling, and seal it with a tiger’s mouth for shaping.
④Steam: After the water boils, put it in the pot, steam it over medium heat for 10 minutes, and brush it with a thin layer of oil to prevent sticking.
3. Top 3 popular innovative formulas
| Innovative model | core change points | heat index |
|---|---|---|
| Liquid custard | Salted egg yolk + cheese filling | ★★★★★ |
| Matcha coconut flavor | Replace mugwort with matcha powder | ★★★★ |
| Low sugar taro paste | Sugar substitute + purple sweet potato color matching | ★★★ |
4. Frequently Asked Questions from Netizens
Q: What should I do if there is no mugwort?
A: It can be replaced by spinach juice (added with green tea powder for color) or wheat green juice. There is a detailed comparison in the recent topic of "Wild Vegetable Substitution" in Xiaohongshu.
Q: How to save it without getting hard?
A: Actual measurement of Douyin's popular videos: After steaming, seal it while it is hot and store it in the refrigerator for 3 days. It needs to be wrapped in plastic wrap for frozen storage.
5. Cultural Tips
According to the main research of National Style UP at B station, Qingming fruit can be traced back to the Cold Food Festival of the Tang Dynasty. "Tokyo Menghua Lu" of the Song Dynasty recorded that "dates were made of flour to hold flying swallows, wicker strings were strung on them, and they were inserted on the lintel." The modern form was finalized in the Ming and Qing Dynasties.
A recent topic on Weibo called #北南青团大War# showed that Jiangsu, Zhejiang and Shanghai prefer salty food (stuffed with dried bamboo shoots and meat), while Fujian and Guangdong prefer sweet food (stuffed with peanuts and sesame seeds). This difference triggered more than 20,000 discussions.
By mastering these production skills and cultural background, you can make traditional and creative Qingming Guo during the Tomb Sweeping Festival and share the delicacy of spring with your family.
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