Speaking of New Year goods
As a Wutongqiao person who we love to eat and will eat
Ye Ercang has always been indispensable
It's less than ten days away
Is your family's Ye Ershu ready??
This morning
CCTV Financial Channel "Punctual Finance" column
Focus the lens on the Wutong Bridge
Introduce our leaf to the people of the whole country
Early in the morning, Zhao Xiaorong's family began to push and grind, preparing to make this year's Ye Erzhu. Zhao Xiaorong said: "Get the pulp from the rice to hang up, and hang it dry for a day or two to eat it before you bite your head." ”
While the rice syrup made of glutinous rice and rice is dried, the kitchen side also begins to prepare leaf filling. The traditional leaf filling is divided into sweet and salty, sweet filling includes peanuts, walnuts, sesame seeds, sugar, etc., and the salty filling is made of meat and sprouts stir-fried.
"The most important thing about the two kinds of stuffing is to be fried in pork plate oil to be fragrant and delicious." Zhao Xiaorong said.
After refining, hanging, making skin and stir-frying, we enter the most festive part of making Leaf Dumpling - bun filling.
Ye Ercang bun stuffing can be said to be the general mobilization of the whole family, the family sits together, around a table, constantly moving their hands, while recalling the sweet and sour of the year, looking forward to the future, it is really a beautiful thing.
Leaf erzhu is so delicious
Brother Qiao couldn't help but Baidu what to do
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Material preparation:
1 small bowl of glutinous rice
1 small bowl of japonica rice
Half a pound of pork filling
1/2 teaspoon salt
Brown sugar 2 tablespoons red bean paste 1 small bowl
Oil 1 tablespoon chopped sprouts in a 1/2 small bowl
Millet leaves to taste
Preparation steps:
1, glutinous rice and japonica rice washed, soaked for 12 to 24 hours after fishing out, polished into rice milk, wrapped in gauze to hang dry water, divided into two halves, half add brown sugar to knead into dough, half directly kneaded into dough, and then divided into small agents.
2: Heat the oil in a wok, add the pork filling and stir-fry, then add the sprouts and stir-fry evenly, add the salt to the pot, make the sprouts pork filling and set aside.
3: Wash the leaves and prune them into strips about 5 cm wide.
4, take a small white dough, hand round after flattening, put in the sprouts pork filling seal and then knead the circle, wrap the leaves, code into the steaming drawer; take a brown sugar dough, use the same method to wrap the red bean paste filling, wrapped in the leaves and also code into the steaming drawer. Wrap all the leaves according to this method.
5: Put the wrapped leaves into the steamer.
6: Steam for 25 minutes on high heat.
Have you learned?
What else do you do differently
Be sure to tell Brother Qiao ~
It's new year' time soon
Ye Ercang, arrange!
Source: Micro Five Bridge