Yuqian rice
Overview
When we were young, we ate a lot of elm money, sophora japonica and so on. Every year when the elm money season comes, my mother will send my brother and I to pick it from the big elm tree at the end of the village. I was seven or eight years old at the time, the same age as my daughter is now. Climbing a tree is not a problem for me. I can climb up a tree several meters high without saying a word, like a monkey. My mother always says that I am like a 'boy'. At that time, in addition to picking elm coins, I would also dig wild vegetables all over the mountains and fields with my neighbor's children. A group of children, carrying baskets, ran up and down the south and north ridges, laughing and playing, so happy... This article is full of memories...
Tags
Ingredients
Steps
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Wash the fresh elm leaves, blanch them in salt water for 1 to 2 minutes, put them into cold water and wash them again, squeezing out excess water.
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(I use processed and frozen ones, so just defrost them, rinse them, and squeeze out the excess water)
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Mix cornmeal and flour 3:1 and pour into Yuqian, add a little salt and mix well.
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Add water to the steamer, pour the mixed elm money on the cage cloth, bring to a boil over high heat and steam for 10 minutes.
