Yeerba

Overview

Grandma is from Luzhou, hard-working and capable, and can cook all kinds of local delicacies. The one that impressed me the most is longevity noodles. Every time the old man celebrates his birthday, he will prepare the noodles a day in advance and cook a big pot of noodles. The day before the birthday, the whole family gathers together to eat longevity noodles! It's a pity that she passed away the day before the Dragon Boat Festival this year. Due to long-term Alzheimer's disease, I was not able to learn the most authentic way to stir-fry dumplings. Due to the impact of the epidemic during the Mid-Autumn Festival, I accidentally prepared two kilograms of glutinous rice flour but never used it. Then I remembered the ye'er cake made by my grandma. I went to the countryside two days ago to pick some leaves. I was busy all day yesterday and made a pot of ye'er cake. I have never done it before and I don't know which kind of leaves tastes good. I prepared corn husks, banana leaves, grapefruit leaves, orange leaves, and bamboo leaves. I will try them all.

Tags

• snacks
• banana leaves
• chicken essence
• edible oil
• garlic
• glutinous rice flour
• grapefruit leaves
• light soy sauce
• old ginger
• old soy sauce
• orange leaves
• pork
• rice
• rice wine
• ruo bamboo leaves
• sichuan pepper powder
• sweet noodle sauce
• thirteen incense
• zizhong dongjian
• corn husks
• green onions
• salt

Ingredients

Steps

1. 1 Fresh bamboo leaves are also suitable for making rice dumplings. Pick the tenderer and larger grapefruit leaves and orange leaves.

   

2. 2 A bunch of banana leaves, choose the ones that are tender and not used up.

   

3. 3 Zizhongdongjian, of course, you can also use Yibin sprouts. Yeerba is originally a snack in Yibin. Luzhou used to be a county under the jurisdiction of Yibin.

   

4. 4 Dongjian is very fragrant, and has a different flavor from Yibin bean sprouts.

   

5. 5 Scratch and wash it, wash it several times until the water is clear, drain it, remove the old bones, chop it into small pieces and then chop it finely.

   

6. 6 Be grainy.

   

7. 7 Ham meat, corn husks, green onions.

   

8. 8 Peel the meat, remove the fascia, and separate the fat.

   

9. 9 Chop the fat and lean meat separately, and they should be grainy, not as thin as meatballs.

   

10. 10 Onions, ginger and garlic.

    

11. 11 Chop green onion and ginger, and cut green onion into flowers.

    

12. 12 Put a little oil in the pot, add winter vegetable tips and stir-fry until the water is dry, stir-fry until fragrant, then set aside.

    

13. 13 Put the minced fat pork directly into the pot and stir-fry over medium heat.

    

14. 14 I like it drier and fry it for a little longer. If I don’t like it drier, I fry it for a little less time.

    

15. 15 Decant out the excess oil and fry for a while. If there is less oil, you can ignore this step without decanting it.

    

16. 16 Add ginger and garlic.

    

17. 17 Add the minced lean meat, add a tablespoon of rice wine and stir-fry.

    

18. 18 Fry until fragrant, add a spoonful of sweet noodle sauce, and a little dark soy sauce for color.

    

19. 19 Stir-fry evenly, add some thirteen spices, and add some sugar to make it fresh.

    

20. 20 Stir well and add winter vegetables.

    

21. 21 Stir-fry again and season. If it is too light, add a little light soy sauce. Mix well and turn off the heat. Add pepper powder and chicken essence and mix well. Remove and let cool.

    

22. 22 After cooling, add chopped green onion, mix well and refrigerate in the refrigerator to solidify the filling. Flip it halfway to solidify evenly.

    

23. 23 When handling the leaves, the corn husks are clean and do not need to be drained into the water. The ones I picked up were a bit dirty, so I also cleaned them. Brush all leaves with a loofah cloth on both sides, wash twice more, drain, and cut bamboo leaves and corn husks into desired sizes.

    

24. 24 Only take a part of the banana leaf, clean it, and cut it into the approximate size you want.

    

25. 25 Add water to the pot and some salt. When it boils, add bamboo leaves and corn husks, cook over medium heat for five minutes and remove.

    

26. 26 Turn off the heat after the water boils again, add the other three leaves and blanch them for 20 seconds and take them out.

    

27. 27 Drain.

    

28. 28 The corn husks can be pulled out of the water and then dried.

    

29. 29 Soak the rice one day in advance and beat it with water to make a paste. The ratio of glutinous rice flour to rice flour is 5:2. If you don’t have time to buy rice flour, you can brew some and beat it yourself.

    

30. 30 After beating, filter it.

    

31. 31 The filtered rice slurry can be used to make steamed cakes.

    

32. 32 Add glutinous rice flour. Depending on the amount of flour, you can add more water if the water is insufficient.

    

33. 33 After kneading into a slightly dry dough, cover with a damp cloth and let it sit for half an hour.

    

34. 34 Take a dough ball, round it up and press it into a nest shape. It must be pressed into a nest shape, otherwise you won’t be able to hold much filling! You can close the mouth like making glutinous rice balls. You can put a bowl of water next to it. If the flour is too dry and cannot be closed, put some more dough balls on the mouth where you want to seal it. If you dip it in some water, it will be easier to reunite.

    

35. 35 After it is reunited, roll it into strips, wrap it with a leaf, and put it in the pot. Make larger dots with larger leaves, smaller dots with smaller leaves.

    

36. 36 Bring to a boil over high heat and steam over medium heat for ten minutes. Once steamed, take it out of the pot immediately.

    

37. 37 Baibai is fat.

    

38. 38 From near to far they are grapefruit leaves, bamboo leaves, corn husks, banana leaves, and orange leaves.

    

39. 39 I tried three flavors this morning. The corn husks were tasteless, the bamboo leaves had a slight fragrance, and the grapefruit leaves were the most fragrant.