A list of the contents of this article:

How to make Sichuan Ai Ye Ciba how to make it?

Materials: glutinous rice flour, sticky rice flour, fresh moxa leaves, granulated sugar, sesame, peanuts, brown sugar. Chop fresh moxa leaves and knead them together with glutinous rice flour, sticky rice flour and granulated sugar to form a flour ball. Sesame peanuts are fried and smashed into powder together with brown sugar. Divide the powder into equal amounts, roll it into a circle, wrap it with stuffing, knead it into a ball, and then press it with a mold.

2. Moxa leaf Ciba method wild pine hair moxa leaves found in the wild. After digging, pick the roots and wash them clean. Blanch with boiling water for 2 minutes. Then soak in cold water for 2 hours. Soak the moxa leaves and add a little water to beat them into a paste with a cooking machine. Stir the moxa leaf paste. Pour into the glutinous rice flour. Place the dough into a dough for 30 minutes. Ripe black and white sesame seeds and ripe peanuts. Pour into the cooking machine and grind.

3. Prepare materials. Glutinous rice flour, peanut, brown sugar, white sugar, peanut oil. Boil the fresh moxa leaves again, and then add some baking soda to cook. The boiled moxa leaves are squeezed dry and the excess water is chopped, and the large moxa leaf stalks can be removed directly. Add some water to boil, pour in the right amount of glutinous rice flour and a little sugar to stir into the dough.

How does Ye Erba do more authentic?

The authentic family practice of Ye Erba is as follows: cut and wash the leaves from the plant, cut them into small segments of 10 to 15 centimeters, and put the kneaded dough on the concave side of the leaves. Heat the oil in the pan until medium, add the minced meat and stir-fry until uncooked. Stir-fry the chopped rice sprouts and put them in a bowl. Knead glutinous rice flour with water to form a ball. Take the right amount of dough and knead it into a bowl. Put in the right amount of stuffing.

Prepare leaves to rake skin and leaves to rake leaves. The most authentic Ye'er rake powder is made from Yibin's locally produced Zhan Lao Jiu Yerba, seven points of glutinous rice and one-third of rice (that is, rice, sticky rice). If pure glutinous rice is used, it will collapse, and it will be too sticky and sticky. So add some rice noodles, it is easier to shape. Add water to the leaf poop powder and form a ball.

Bind the opening of the leaf firmly with a thread or rope to prevent it from spreading during cooking. Step 5: boil Ye'erba and put the wrapped Ye'erba into the pot, add enough water, the amount of water should not exceed Ye'erba. After boiling, turn to low heat and cook for 30 minutes to 1 hour. Adjust the cooking time according to the softness and hardness of glutinous rice.

When wrapping Ye'erba, don't wrap it too tightly, because glutinous rice will expand in the cooking process, and too tight may cause Ye'erba to break. The cooking time should be adjusted according to the quantity and firepower of glutinous rice. If you like other flavors of stuffing, you can also try to use chopped peanuts, black sesame and other fillings instead of bean paste or minced meat. Although the production of Chongqing Ye'erba is simple, it still needs some skills and experience to make it authentic and delicious.

Put the wrapped Ye'erba into the pot, cover the pot, and cook over high heat for about 30 minutes until the glutinous rice is done. Take out the steamed Ye'erba and sprinkle with fried soybean powder while it is hot. Note: zongye should be soaked in advance in order to remove impurities and soften the leaves for easy wrapping. The soaking time of glutinous rice should not be too long, otherwise it will cause the glutinous rice to be too soft and affect the taste.

Wash glutinous rice and japonica rice after soaking for 12 hours, grind it into rice paste, wrap it in gauze and dry it, divide it into two halves, add brown sugar to knead into dough, half directly knead into dough, and then divide into small dosage. 2 hot oil in the wok, stir-fry the pork stuffing, then add the chopped sprouts and stir well, add the salt to the pan, and make the pork stuffing with sprouts.

The step diagram of Ai Ye Zanba, how to make it delicious.

1. First stir the glutinous rice flour and cold boiled water (add sugar) and then add a little cornflour (appropriate amount). Boil moxa grass for 2 minutes. Fish out the moxa grass and remove the water. Add sugar and chop. Rub the chopped wormwood with the dough. Knead the dough. Take out a small piece of dough, pack the ingredients that have just been prepared, and then knead out the shape you like. Just steam it in the pan.

Step 1 boil the water in a large pot, add a little alkali, put in the washed moxa grass, do not add the pot cover, keep the water slightly boiling, turn the moxa grass slightly with chopsticks to make it evenly heated, cook until the leaves become swarthy, pinch the stem with your hands, and turn off the fire as soon as you pinch it. Covering the pot cover in the cooking process will cause the boiled moxa grass to turn yellow and the color is not bright. The purpose of releasing alkali is to remove the bitterness from wormwood.

3, the practice of moxa leaf Zanba diagram 3 there are banana leaves, fresh banana leaves wash clean, a little boil it up and dry it in water. Ai Ye Zanba's practice figure 4 mix flour, pour glutinous rice flour + sticky rice flour into a large container, the proportion is about 3:1 glutinous rice flour sticky rice flour. Pour in the chopped moxa leaves and add water to make the dough. Rub it to the hands without touching the powder and you can wrap it.

How to make delicious Aiyeba?

1. The practice of moxa leaves the wild wormwood leaves found in the wild. After digging, pick the roots and wash them clean. Blanch with boiling water for 2 minutes. Then soak in cold water for 2 hours. Soak the moxa leaves and add a little water to beat them into a paste with a cooking machine. Stir the moxa leaf paste. Pour into the glutinous rice flour. Place the dough into a dough for 30 minutes. Ripe black and white sesame seeds and ripe peanuts. Pour into the cooking machine and grind.

2, the practice of moxa leaf Zanba diagram 3 there are banana leaves, fresh banana leaves wash clean, a little boil it up and dry it in water. Ai Ye Zanba's practice figure 4 mix flour, pour glutinous rice flour + sticky rice flour into a large container, the proportion is about 3:1 glutinous rice flour sticky rice flour. Pour in the chopped moxa leaves and add water to make the dough. Rub it to the hands without touching the powder and you can wrap it.

3. First stir the glutinous rice flour and cold boiled water (add sugar) and then add a little cornflour (appropriate amount). Boil moxa grass for 2 minutes. Fish out the moxa grass and remove the water. Add sugar and chop. Rub the chopped wormwood with the dough. Knead the dough. Take out a small piece of dough, pack the ingredients that have just been prepared, and then knead out the shape you like. Just steam it in the pan.

4. Save the sticky rice flour stuffing with moxa leaves to the mobile phone step 1: boil the water in a cauldron, add a little alkali, put in the washed moxa grass, do not add the pot cover, keep the water slightly boiled, turn the moxa grass slightly with chopsticks to make it evenly heated, cook until the leaves become swarthy, pinch the stem with your hands, and turn off the fire as soon as you pinch it. Covering the pot cover in the cooking process will cause the boiled moxa grass to turn yellow and the color is not bright.

5. The production method of Artemisia Artemisia poop: step 1, moxa leaf 3 kg clean glutinous rice flour 1kg sticky rice flour 0.5kg edible alkali 200g salt 12g mold. Step 2, boil a pot of water, boil half the alkali, then boil the other half of the leaves in alkali for 6 minutes, remove the spoon and rinse with cold water several times (to prevent the leaves from yellowing and affect their appearance) drain and squeeze out the water (the spoon must be thin or the small leaves will flow away). Step 3, put the moxa leaves on the chopping board and chop them with 12g salt.

6. Prepare materials. Glutinous rice flour, peanut, brown sugar, white sugar, peanut oil. Boil the fresh moxa leaves again, and then add some baking soda to cook. The boiled moxa leaves are squeezed dry and the excess water is chopped, and the large moxa leaf stalks can be removed directly. Add some water to boil, pour in the right amount of glutinous rice flour and a little sugar to stir into the dough.

How does Aiye poop do?

Moxa poop is as follows: material preparation: 1 jin of moxa vegetables, 2 jin of glutinous rice flour, 120 grams of sugar, 130 grams of sesame, 125 grams of peanuts, 3 spoons of lard, 1 cup of water and so on. Wash the moxa leaves directly. Boil a pot of boiling water, blanch the moxa leaves in the pot to remove its astringency. Artemisia argyi leaves filter out the water, it is best to grasp, squeeze out the water, otherwise astringency still exists. Then, beat the moxa leaves into mud with a blender.

Specific steps: 1. Artemisia argyi leaves are cleaned directly. 2. Boil a pot of boiling water and blanch the moxa leaves in the pot to remove its astringency. 3. Moxa leaves filter out the water, it is best to grasp it and squeeze out the water, otherwise the astringency still exists. Then, beat the moxa leaves into mud with a blender. (water can be added to the blender to stir) 4. Moxa leaf mud was obtained and prepared to use glutinous rice flour.

Moxa poop is done as follows: prepare ingredients such as glutinous rice flour, moxa leaves, sesame, oil, sugar, white sugar and peanuts. Methods A handful of glutinous rice flour is ground with a soya-bean milk machine, the finer the better, and the moxa grass prepares more. Second, after cleaning the wormwood, put it in a pot, boil it over high heat, and then cook it with baking soda, so that it can be boiled, boil out all the nutrients, remove it and control the dry moisture, wash it clean and set aside.

The production method of Artemisia Artemisia poop: step 1, moxa leaf 3 kg clean glutinous rice flour 1kg sticky rice flour 0.5kg edible alkali 200g salt 12g mold. Step 2, boil a pot of water, boil half the alkali, then boil the other half of the leaves in alkali for 6 minutes, remove the spoon and rinse with cold water several times (to prevent the leaves from yellowing and affect their appearance) drain and squeeze out the water (the spoon must be thin or the small leaves will flow away). Step 3, put the moxa leaves on the chopping board and chop them with 12g salt.

The production method of moxa leaf poop will pick and wash the moxa leaves and drain. Boil the water and put a little oil, put the moxa leaves into the boiling water and add 3 tablespoons of sugar, James water for 2 minutes. Pick up the water once, and then squeeze the water dry by hand. Use a blender to break the moxa leaves with less water. Those without a blender can be chopped with a knife. Put the stirred moxa into the pan, stir-fry over low heat and stir-fry less water.