Ye Er Dam is a traditional Sichuan dish, also known as Ai Mo and Zhuerba. It is made of sticky rice flour wrapped with tender sweet or salty stuffing of fresh meat and cooked with fire. There are some differences in common use in different regions, but the finished product is fragrant and nourishing, and it is very delicious. The method of leaf is not complicated. As long as the raw materials are ready, it is easy to steam a pot of yerbar. I often use it for breakfast. Children like it, which is really good for strengthening the spleen and appetizing. There are two kinds of fillings in Yebal: sweet and salty. The sweet ones are mostly made of dried nuts and chopped sugar, while the salty ones are mainly made of fresh meat and some chopped vegetables. Sweet and delicious fillings are delicious and refreshing, and salty ones have their own characteristics. Our family likes salty food, and we often use fresh meat and chopped sprouts as fillings, which are very delicious.

Bean sprouts are a specialty of Yibin, Sichuan, a pickled sauerkraut, also called broken rice sprouts. They are salty and delicious, especially when cooked with flour, fried noodles, fried rice with eggs, stuffing, soup and steamed meat. To make salted leaf cakes, you can't mix the stuffing without sprouts. You only need two spoonfuls of sprouts, and the stuffing will be especially delicious. Sprouts are made by pickling a leaf in a unique way, which is more common in Longchang and Chishui, Guizhou. Now information content and freight logistics are particularly convenient, and bean sprouts are also loved by more and more friends.

Germinated leaf cake

Ingredients: glutinous rice flour 160g, sticky bean flour 40g, 2 spoons of broken sprouts, a handful of lettuce, half a bowl of gravy or a few pieces of meat, and appropriate amount of green onions.

Exercise:

1, prepare all kinds of raw materials in advance, chop braised pork, and use a little when mixing stuffing. It tastes particularly beautiful and feels more than fresh meat.

2. Weigh glutinous rice wheat flour and glutinous rice wheat flour, put them into a basin and mix well, add about140g warm water, and adjust the wheat flour into flour wadding. Both sticky rice flour and glutinous rice flour need terrazzo, which is more detailed and has a stronger taste.

3. Rub it into a smooth batter later. If you feel too dry when kneading dough, you can add a little more water. The water absorption capacity of glutinous rice flour will be different from that of whole wheat flour. Water should be released properly to synthesize a hard, soft and moderate batter.

4. Chop lettuce, add sprouts and chopped braised pork, and mix into stuffing for later use. Braised pork tastes strong and sprouts are salty. No need to add seasoning. Can be used immediately after mixing.

5. Divide the kneaded batter into large portions, knead it, flatten it, wrap it with stuffing, and roll it into balls or strips. Glutinous rice flour is different from whole wheat flour, and it feels crisp. If you pack, the strength is symmetrical, and your hands cooperate with each other to pack.

6. Put the zongzi leaves on the mat and put them in the cage. I will use the "steaming" function of the intelligent lifting hot pot with rice, and immediately put the finished Ye Er Eight into the elevator basket of the hot pot restaurant, which is more convenient.

7. Add enough water to Zhenmi Hotpot Restaurant, run the "nutrient steaming" program, and install the elevator basket. # Yaya Yaya # Volkswagen Steaming 15 minutes. Through the lid, you can see the white and tender leaves, which are very attractive.

8. Turn off the fire immediately after steaming, take out the elevator basket and serve immediately. Salty and delicious.

Say a word or two more:

Eating Ye Ba Er for breakfast, with this secret recipe of 200 grams of wheat flour, is enough for the whole family to stutter. It is very convenient to use Timmy hot pot steamer without fire. If you have to cook some radishes, put them in the pot and cook them together at once. Very convenient.