Ye Erba
by Niuniucai
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Clean the Chen Ai, blanch it, squeeze the water, and chop it. Add the flour and glutinous rice flour to the chopped Chen Ai, add warm water and knead it into a ball.
2. Put the minced meat in a frying pan and stir fry, add ginger and cooking wine at the same time, stir-fry the water, add light soy sauce and oyster sauce and stir fry, then add the ground mustard and fry until fragrant. Put it out and let cool for later use.
3. Knead the Hufa dough into a bowl shape.
4. Wrap an appropriate amount of minced meat, push up with a tiger's mouth like a dumpling, pinch and turn until it closes. Put the wrapped Yeerba in the oiled young corn leaves. Steamed in a pot on cold water, it will be cooked in 15 minutes after SAIC. The Sheng Yeerba in this picture has forgotten to take a photo.
Tips:1. For those who like to eat glutinous rice, you can put less or no flour in the flour, but the shape will not be good after steaming. I do it very softly.
2. The meat filling can also use bacon and rutabaga, or various sweet fillings. Up to personal preference.