The origin of Yeerba: Yeerba is also called Ai Mo. Legend has it that one year during the Qingming Festival, Chen Taiping, the most powerful general of Li Xiucheng of the Taiping Heavenly Kingdom, was hunted down by the Qing soldiers. A farmer farming nearby came forward to help and disguised Chen Taiping as a farmer.

, plowing the land with themselves.

The Qing soldiers did not give up without catching Chen Taiping, so they added more troops and set up sentries in the village. Everyone who left the village was inspected to prevent them from bringing food to Chen Taiping.

After returning home, when the farmer was thinking about what to bring to Chen Taiping, he stepped on a clump of mugwort and slipped. When he got up, his hands and knees were stained with green.

.

He immediately thought about it, picked some mugwort at home, washed it, boiled it, squeezed out the juice, kneaded it into glutinous rice flour, and made rice dumplings.

Then he put the green dumplings in the grass and passed the sentry at the entrance of the village.

Chen Taiping ate the moxa buns and found them fragrant, glutinous and non-sticky to the teeth.

After dark, he bypassed the Qing guard checkpoint and returned to the base camp safely.

Later, Li Xiucheng ordered the Taiping troops to learn how to make moi buns to protect themselves from enemies.

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

Preparation method: Ingredients: 250 grams of glutinous rice flour, 100 grams of glutinous rice dumpling filling, several fresh grapefruit leaves (ba leaves are also acceptable).

1. Mix the glutinous rice flour with warm water, divide it into 15 equal portions, make a dough, wrap it with glutinous rice dumpling filling, and roll it into a long shape.

2. Blanch the lotus leaves with boiling water, soak them in cold water, take them out, dry them, cut them into long strips, wrap the glutinous rice flour balls separately, and steam them.