The Cooking Diary of The 27th Hall-authentic Yibin Yeerba (also Known As Zhuerba)
1.
Prepare the ingredients-the stuffing part (pork part: It is best to buy the front leg of the pig, which is just right for the fat and lean, and the minced meat should not be too shredded).
2.
Prepare the ingredients-the stuffing part (small chives cut into small pieces, about the size of broken rice sprouts).
3.
Prepare the ingredients-the part of the skin (Yeer rakes the leaves and cuts them into equal-sized segments for use).
4.
Put the sprouts in the pot and dry-fry them, let the water drop by about 60% or 70%, and set aside. (You should be able to buy this in the supermarket~ If you use the original ecological sprouts, you must wash twice, wring out the water, and then chop)
5.
The fried sprouts are ready for use~
6.
Pour oil in a hot pan, pour in the minced meat, and stir fry.
7.
Stir-fry all the water in the meat substitute and when the oil starts to lighten, add the previously fried sprouts.
8.
Continue to fry all the water in the pan to make the oil more translucent, add an appropriate amount of salt and monosodium glutamate (the water must be completely fried dry, when you see the oil starts to translucent, it's okay, um, it's roughly as shown in the picture That's it).
9.
Add the shallots. Continue to stir fry a few times, the chives in the pot are simmered, and it's fine.
10.
The meat filling is done! If it is not finished, it can be used as noodles or put directly in the rice. It is also very delicious! The minced meat must be left to cool before starting to pack, otherwise the oil will run out and it will be hot when it is wrapped!
11.
Knead the two flours according to the ratio, and be sure to knead a few more times. In this way, the dough will become more elastic and there is no need to place it. After kneading, you can start wrapping directly! Wrap like glutinous rice balls~ but slightly larger than glutinous rice balls!
12.
Add minced meat in the middle.
13.
Twist together ~ knead it into an oval shape ~ ~ put it on top of the leaf rake.
14.
Steam on the steamer for 12 minutes. When steaming, you must pay attention: every three minutes, you must uncover the lid to let it breathe. In this way, the steamed leaf rake can be more beautiful and more delicious! Remember! !
15.
It's steamed! After the mother tasted it, she said that except for the shape a little bit worse, the taste can still drip! Hee hee~~ With a bowl of sweet pumpkin porridge~ Today’s dinner~ It's done! Take a bite~ the fragrance of the leaves and the richness of the meat~ the taste is really~ the pakistan is very good! !
Tips:
If you have children at home, you can make the shape of the Ye'er Rake into the shape of a pig, so that it will be even more cute!
27 Warmly remind the following points:
1. The usage of the powder is the experience accumulated by the mother of 27, so that the leaf rake made from the blended powder is more elastic. If only the leaf rake powder is used to make the skin, it is a little bit steamed. It's hard, because the 27 family likes to eat a little bit of glutinous rice, so ~ uh uh ~ everyone understands ~ ~
2. Don't eat too much Yeerra at night~ Because there are glutinous rice and meat in it, it is relatively greasy~ If you eat too much, it is easy to cause indigestion, so friends from other places must pay attention, especially the elderly and children!
3. Yeer rake storage must be placed in the freezer! 27. It is recommended to steam and store, because raw storage is taken out of the refrigerator, it will not be steamed for a long time, and it will destroy its original taste~
4. The portion should be eaten at most for a week, um~ it’s too long and it’s not good for your body~
Hmm~okay~ I wish everyone a good appetite! See you next time~~~~
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