Ai Ye Ba Ba in Hunan

Ai Ye Ba Ba in Hunan

1. 1.3kg of moxa leaf cleaned glutinous rice flour 1kg, sticky rice flour 0.5kg, edible alkali 200g, salt 12g, a mold.

2. Boil a pot of water, boil half of the alkali, add the wormwood leaf, and then add the other half of the alkali. Boil for 6 minutes. Take out cold water and rinse several times (to prevent the wormwood leaf from turning yellow and affect the appearance). Drain and squeeze out the water (the colander must be thin or small) Ai Ye will flow away).

3. Put the mugwort leaves on the cutting board and chop with 12g salt.

4. Put the mugwort in a basin, add glutinous rice flour, sticky rice flour, and mix well with water (adding water is very important. Note that adding a little bit of water to half a bowl of water is almost the same for those who are not familiar with it, and it should not be too thin).

5. After mixing it, knead the dough into a big egg-like round mold and form it by pressing it (the one without the mold is not so beautiful and the mold is not expensive, I bought the 12 pieces).

6. That's it. The picture looks like there are black spots, but none of them are not good.

7. The steamer is covered with a clean cloth (not sticky when it comes out of the pot). You can stack two Ai Ye Ba Ba. The water in the pot is boiled and then steamed for 12 to 15 minutes. It depends on the size of the gas. 15 minutes, if you don’t have enough time, you won’t be familiar with it, and it will turn dark after a long time. It’s important to know the time.

8. It was out of the pot immediately and smelled the smell of hey leaf. It was difficult to control the time of steaming for 12 minutes, then try it out.

9. My son likes to eat without moxa, so I made some without moxa.

10. It tastes pretty good.

11. Okay, it rains during the Qingming Festival. Does your hometown also make this Ai Yeba? (The practice is different in each place) It is the first time to post a recipe, I hope everyone will take care of each other and communicate with each other.