Sichuan snack-Yeerba

Overview

Yeerba is very common in Sichuan breakfast. It is simple to make, similar to glutinous rice balls but more chewy than glutinous rice balls. Coupled with the fragrance of grapefruit leaves, it is hard to refuse. .

Tags

• snacks
• children
• sichuan cuisine
• breakfast
• spring recipes
• sichuan snacks
• chicken essence
• grapefruit leaves
• green onions
• meat
• sprouts
• sweet noodle sauce
• yeer cake powder
• ginger
• salt

Ingredients

Steps

1. 1 Yeerba powder is ready-made. Its main raw material is glutinous rice, but because rice flour is also added to it, the steamed Yeerba is more stylish. Then sprouts are also readily available.

   

2. 2 Chop green onion and ginger.

   

3. 3 Mince the meat. Don't put oil in the wok, just put the meat directly in it.

   

4. 4 Fry over low heat until the water in the meat is dried and the oil comes out.

   

5. 5 During this time, pour the bean sprouts into a bowl and add boiling water to wash them out. Otherwise the bean sprouts will be too salty.

   

6. 6 Fry the meat until oil comes out, add the ginger and continue to stir-fry.

   

7. 7 When the frying is almost done, add sweet sauce.

   

8. 8 Because bean sprouts and sweet sauce are relatively salty, a little more salt is enough. Turn off the heat and add green onions.

   

9. 9 Look, it’s done. Then leave it to cool completely. In this weather, after the meat filling is completely cold, mix the filling again, and the meat inside will be completely melted with the oil. This way it is easier to wrap. When you bite the steamed leaf cake, your mouth will be full of oil, hahaha. .

   

10. 10 Wash the grapefruit leaves and pour the rice noodles into a large bowl.

    

11. 11 Add warm water to the noodles and use chopsticks to stir into even lumps.

    

12. 12 Knead into a smooth dough and let it rest for half an hour.

    

13. 13 Take a ball and squeeze it to make a nest.

    

14. 14 Add meat filling.

    

15. 15 Round and place. Lightly apply a layer of oil on the grapefruit leaves to prevent the leaves from sticking to the leaves when they are cooked.

    

16. 16 Because of the unique fragrance of grapefruit leaves, it effortlessly defeats rice dumpling leaves and various leaves, making it the most classic combination for wrapped-leaf cakes.

    

17. 17 Place the leaf cakes tightly together, steam them over medium heat for 15 minutes after the fire is strong.

    

18. 18 The steamed leaf cake has a round and full color, and the air is full of fragrant fragrance, but the leaves are already dark green, and no matter how you arrange it on the plate, you can't find the feeling. . .

    

19. 19 I really couldn’t resist the temptation and started eating. When I took a bite, the rice noodles were chewy and the fillings were delicious. Ah, the first time I made it, the taste really surprised me. Isn’t this the feeling? Hurry up and take a photo!