For a long time, Sichuan people have been envied by the real-name system of the people of the whole country, and there are too many delicious ones, such as wild yam, spicy hot pot, spicy dried radish, although this year because of the epidemic, they have not been able to go to Sichuan and Zihan's family reunion, but the delicious ones have not fallen.
Just a few days ago, Zi Han's sister sent us a little Sichuan food, let me like the most is this Leaf Ercang, before I have not been to Sichuan, I did not like to eat glutinous food, but this Leaf Erzhu let me eat once and fall in love, a bite down, soft glutinous skin, salty stuffing are my favorite dishes.
People who have been to Sichuan must know that this kind of food is wrapped in glutinous rice, and the filling inside is salty and sweet, and many people in other places are eager to eat a delicious bite of ye'er.
The authentic leaf rice method is very complicated, first soak the glutinous rice and japonica rice overnight, then grind it into a pulp with stone grinding, then bag, filter the water, and then knead the dough and wrap the filling.
What I share with you today is made by mixing ready-made glutinous rice flour and japonica rice flour, which is convenient for everyone to operate at home.
If you want to eat authentic food, you can wait a few days for Qingxin Lake to sell the leaf erzhu made by Zihan's sister and added wormwood, which we call - ai tuan.
▲Handmade moxa dough
ingredient
——
Glutinous rice flour, japonica rice flour, fresh shiitake mushrooms, sprouts, fresh grapefruit leaves
[ Directions ]
- STEP 1 -
Wash the celery and shiitake mushrooms, cut into cubes, and chop a little red pepper and ginger for later
- STEP 2 -
Heat the pan with oil, add the minced ginger and sauté until fragrant, then add the mushrooms and sauté for a while
- STEP 3 -
Add soy sauce to taste and stir-fry to taste
- STEP 4 -
After stir-frying, pour in red pepper, celery and minced sprouts, add an appropriate amount of fresh vegetable powder, stir-fry and set aside
- STEP 5 -
Mix glutinous rice flour and japonica rice flour in a 5:3 ratio, then add an appropriate amount of warm water and knead into a dough by hand, without sticking to the basin or hands
- STEP 6 -
Divide into agents of the same size and take one to start filling. Knead the dough into a small bowl, fill the filling and seal the mouth
- STEP 7 -
You must use "yuzu leaves" to make leaf leaves, because the unique fragrance of grapefruit leaves makes it effortlessly overcome rice dumpling leaves and various leaves, which is the most classic collocation of bao ye er zi
Wash it, add some salt to boiling water and fish it out, then gently apply a layer of oil on it to prevent the leaves from sticking to the leaves after they are ripe
- STEP 8 -
Hold the leaves close together, steam on medium heat for 15 minutes
The steamed leaves are round and full of color, and the air is full of fragrant smells. One bite down, the skin is thin and thick, the oil is not greasy, the fresh flavor is full of taste, and it is still the taste in memory.
The above method of Ye Erzhu is suitable for friends who have time and energy to make at home.
If you want to eat the handmade mugwort made by Sister Zihan's 15 years of cooking experience, please pay attention to the vegetarian food, we start selling it on Monday.
Now the preparation is almost the same, wild wormwood is newly picked, glutinous rice, japonica rice is also shelled new rice, hand-pounded into one, tough and bouncy, mugwort leaf aroma.
The sugar content is moderate, and you can choose between salty party (mushroom sprout flavor) and sweet party (crisp brown sugar flavor).
▲ On Mondays, around 6 p.m., handmade wormwood dumplings will be on the shelves
At the same time, last year, everyone's very much loved dried radish (also from Zihan sister), will also be listed synchronously, but the amount of this time will be less than last year, the last sale, there are many people did not grab, so this time do not miss, set yourself an alarm clock, Monday around 6 pm, Qingxin Lake Vegetable Food Public Number micro mall (non-Tmall) can be grabbed!
▲ A small amount of dried radish will be on the shelves around 6 p.m. on Monday