200g of flour; 180g of water; 2.5cc of melted lard; 80g of peanuts and walnuts; 20cc of sugar; 2.5cc of melted lard; Yeer cake, also called moxa bun, is a traditional snack of the Han people in Sichuan.

Festival food customs, traditional foods in farmers’ Qingming Festival in western Sichuan and Spring Festival in southern Sichuan.

In 1940, the "Guzhen Family" in Huaiyuan, Chongzhou carefully restructured Aimo and changed its name to Yeerba.

Ye'er cake is made with exquisite selection of materials and fine craftsmanship. It has the characteristics of green color, beautiful shape, softness and refreshing taste. It is one of the famous snacks in Sichuan.

How to make leaf cake and steps 1. Saute peanuts and walnuts in a pan over low heat until fragrant. Add sugar to the fried peanuts and walnuts and grind them in a stone mortar. 2. Add a little lard to enhance the flavor. If you don’t mind the heat, you can add more.

, mix well and then pour it out and set aside; beat into powder and add water in batches (I used a 15cc measuring spoon to add 100g of water 6 times to achieve the desired effect); mix the powder and water into a soft dough, and add a little lard.

Increase the oiliness and gloss, and finally divide the dough and filling evenly and set aside; 3. Take a small piece of dough, flatten it, and wrap it with the filling; seal it and knead it into a smooth oblong shape, then wrap it with a rice dumpling leaf and put it in

You can also smear some lard on the steamer basket and rice dumpling leaves in advance to prevent them from sticking; put the steamer basket in after the water in the steamer boils, cover it with the bamboo lid, and after steaming for 3 minutes, open the lid once to "flash" and then cover it again; this kind of

Steam the cooked sweet stuffing for about one and a half minutes before opening the lid and eating.

4 Tips: 1. Flour: Compared with using glutinous rice flour and sticky rice flour to make the dough, kneading flour is a more convenient material. If you really don’t have to knead flour, you can use 8 parts of glutinous rice flour and 2 parts of sticky rice flour.

2. Stuffing: The variety of stuffings offered by Ye Erhui is really rich. The peanut and walnut stuffing here is just a relatively simple one. I like it very much and it feels very sweet. I can also be bold and innovative. The most convenient one is probably

Just wrap a chocolate candy.

3. Melt lard: You can add a little more lard, but I always put it in a relatively small amount, mainly to control the heat. But if you add more, it will be more fragrant. Some even have to bite the oil to make it fragrant.

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4. Packing: unlike dough made from flour, cold water dough has no gluten and is easy to crack even after kneading. However, after steaming, the tissue connection is tighter, so be careful not to use it when stuffing the raw embryos.

The filling is exposed, and the vermicelli is evenly thin and thick (I didn’t master it very well the first time) to prevent parts from being too thin and cracking during the steaming process.

5. Flash gas: The so-called flash gas is to open the lid and let out some water vapor to prevent condensation from dripping from the lid to the surface of the cake, making the surface bumpy and uneven. Steaming with a bamboo steamer cover can also prevent water vapor from dripping on the surface.

Destruction plays a role.

6. Leaves: The traditional leaf rake does not use rice dumpling leaves. I just happen to have rice dumpling leaves on hand.

However, this kind of Sichuan snack wraps have a wide variety of leaves, such as banana leaves, corn leaves, lotus leaves, orange leaves, etc., which can be used for wrapping. If there are no leaves, it will be fine without wrapping, and it will probably be pig cake.

5 Today I will introduce a Sichuan-style dessert that I like very much.

It is said to be a dessert, but in fact this snack has both sweet and salty fillings. It may be a matter of personal habits. Just like eating glutinous rice balls, I am more accustomed to eating sweet fillings, and meat glutinous rice balls can only be tasted. I am also more accustomed to this snack.

I am used to sweet fillings.

There are many similar snacks in Sichuan, such as pig cake, duck cake, Wushi cake, Tongye cake, etc.

Speaking of the most traditional method of making rice cakes, the powder is not made from ready-made dry powder. Instead, the powder is obtained by mixing rice water and grinding it, then lifting it up with a cloth bag and draining it.

6 After consulting some information, I found that these various types of dumplings have different material ratios and production techniques. Each one is more complicated and more time-consuming than the last one. I admire the ingenuity of the Sichuan people but it is also a pity.

Now I cannot copy and master the traditional craft.

7. For delicious leaf cakes or pig cakes, the preparation of flour is very important. Using all glutinous rice flour will be too soft and glutinous, difficult to shape, sticky to the hands and teeth, so it is often necessary to add some sticky rice flour (rice flour), but

The sticky rice flour is too hard and lacks moisturizing effect. If the proportion is not improved, the overall taste will not be very good.

In addition, different rice varieties have different viscosity, so according to the information I checked, when used with homemade or ready-made rice flour, the ratio of glutinous rice to rice ranges from 3:2 to 9:1, and when adding water, there is a difference between boiling water and cold water.

points, boiling water and cold water also need to pay attention to the ratio issue...all these are difficult for beginners to master.

8 My best friend happened to give me a pack of Sichuan’s famous Hongqiao glutinous rice flour. Essentially, this is glutinous rice flour, but the quality of Hongqiao glutinous rice flour is very different. It is said to be the most suitable flour for making pig cakes in Sichuan.

There is no need to add additional rice flour to adjust, and you only need to knead the flour with cold water without adding boiling water, so that the steamed pig cake can be made to have a moderately soft and glutinous texture, without sticking to your hands or teeth, which is a lot more convenient.

I found time to try it once and made a peanut candy filling at will. I was not disappointed. From then on, it became much easier to make leaf rake or pig cake at home.