What is the scientific name of the leaves of Bao Ye Erba?

Luzhou pig baba, exquisite selection of materials, fine production, excellent quality, with its unique style of glutinous and fragrant glutinous soft and not sticky teeth, has become one of the famous snacks in Luzhou. Luzhou pig baba is divided into two kinds of salty filling and sweet filling. The salty filling is made of fresh pork, winter bamboo shoots, chives, monosodium glutamate, refined salt, etc.; The sweet filling is made of white sugar, edge oil, orange red, osmanthus sugar or rose sugar, sesame seeds, etc.

The raw materials for the filling are made of eighty percent of the cooked glutinous rice and two percent of the rice rice after grinding and hanging dry. The freshly steamed pork poop is white and shiny, as if it were a boiled piglet, hence the name.

Raw materials] 1. Glutinous rice flour. 2. Pork cubes. 3. Leaves. 4. Broken rice sprouts. Method] 1. Put oil in the pot and cook until it is five mature, then add the meat and stir-fry until it is broken.

2. Put in the broken rice sprouts and stir-fry well, then put them in a bowl and set aside.

3. Add water to the glutinous rice flour and knead it into a ball, and cut the leaves into sections.

4. Take an appropriate amount of dough and knead it into a bowl in your hand.

5. Add an appropriate amount of filling.

6. Gather the periphery inward, knead it into a round ball with both hands and place it on a section of leaves.

7. After everything is done, put it in a boiling steamer and steam it for six minutes over medium-high heat.

8. Take it out after six minutes.

I haven't heard of Ye'er rake, and it's made with a machine.

There is no way to replace the rake leaves and stuffing!

Is the kind you are talking about a Sichuan Qianwei specialty?

I don't think there is a machine to produce it, and it is more done by hand.

It can be done with Sichuan Xuzhong's leaf cake machine, the thickness of the skin and the amount of filling can be adjusted, and only the leaves need to be wrapped manually.

The outside is wrapped in fresh orange leaves.

Introduction: A small evergreen tree or shrub, 3-4m tall. The branches are thin and thorny.

Leaf alternate; petioles long, with narrow wings, apex with joints; Leaves lanceolate or elliptic, 4-llcm long, broad, apex tapering slightly concave, base wedge-shaped, entire-margin or wavy, with inconspicuous blunt serrations, with translucent oil spots.

Ye'er Ba Ye'er Ba, also known as Ai Bun, is a traditional snack of the Han nationality in Sichuan. Festival food customs, traditional food in the Qingming Festival in western Sichuan farmhouse and the Spring Festival in southern Sichuan. In 1940, Chongzhou Huaiyuan's "Guzhen People" carefully restructured the mugwort bun and renamed it Ye'erba.

The production of Ye'er Ba is exquisitely selected and exquisite, the craftsmanship is fine, and it has the characteristics of color green shape, fine soft and refreshing, and is one of the famous snacks in Sichuan. Use glutinous rice flour bread with minced sweet stuffing or fresh meat and salty filling, wrap fresh orange leaves, and steam over a hot fire. It is characterized by fragrance and moisturizing, mellow sweet and refreshing, strong lotus fragrance, two flavors of vegetables, salty and umami delicious.

The leaves of Baoye Baba are: reed leaves, lotus leaves, and plantain leaves.

Not surprisingly, the scientific name is: Big Leaf Fairy Grass.

There are a lot of leaves, depending on which one the baba prefers.

Ye Er Ba is also called Ai Fu, legend has it that one year during the Qingming Festival, Chen Taiping, the right-hand man of Li Xiucheng of the Taiping Heavenly Kingdom, was pursued by the Qing soldiers, and a farmer who was cultivating the fields nearby stepped forward to help, and Chen Taiping disguised himself as a farmer and cultivated the land with himself. Chen Taiping was not caught, and the Qing soldiers did not give up, so they added troops to the village and set up posts, and everyone who left the village had to be inspected to prevent them from bringing food to Chen Taiping. After returning home, when the farmer was thinking about what to bring for Chen Taiping to eat, he stepped on a clump of wormwood, slipped and fell, and when he got up, he saw that his hands and knees were dyed with green colors.

He immediately took it to heart, and hurriedly picked some wormwood and went home to wash it, boil it, squeeze the juice, knead it into glutinous rice flour, and make it into rice balls. Then put the green dumplings in the grass and mix with the sentinels at the entrance of the village. Chen Taiping ate the mugwort bun and felt that it was fragrant, glutinous and not sticky to his teeth.

After dark, he bypassed the Qing guard post and returned safely to the base camp. Later, Li Xiucheng ordered the Taiping army to learn to make Ai Bao to protect themselves against the enemy. In 1940, Chongzhou Huaiyuan's "Guzhen People" carefully restructured the mugwort bun and renamed it Ye'erba.

Production method: Ingredients: 250 grams of glutinous rice flour, 100 grams of glutinous rice ball filling, several fresh grapefruit leaves (bay leaves are also acceptable).

1. Mix the glutinous rice flour with warm water, divide it into 15 equal parts, make it into dough, wrap it with glutinous rice balls, and roll it into a long strip 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 dough respectively, and steam them.

Yes, that's right, it's the starch that has changed, it doesn't affect the food, and you can freeze it in the future, and it is better to thaw it when you eat it than now. I hope you are satisfied and I wish you a happy life!

Ingredients: 20 ml of sugar Filling: 80 grams of peanuts and walnuts, 20 ml of sugar, and ml of lard (can be increased).

Skin: 200 grams of powder, 180 grams of water, milliliters of lard (can be increased).

Tools: Steamer (the following materials can be made into two steamers with a diameter of 15cm, about 12 pieces) and the corresponding number of dumpling leaves.

Steps:1Stir-fry peanuts and walnuts in a pan over low heat until fragrant.

2.Stir-fry peanuts and walnuts until fragrant, add sugar and crush them in a stone mortar.

3.Add a little lard to enhance the fragrance, if you don't mind the heat, you can add a lot more, mix well and pour it out for later use.

4.Add water to the powder in divided doses (100 grams of water, I used a 15 ml measuring spoon to add 6 times to achieve the desired effect).

6.Finally, divide the dough and filling evenly and set aside.

7.Take a small piece of dough and flatten it and wrap it in the filling.

8.After sealing, knead into a smooth oblong with a smooth skin, wrap a dumpling leaf in turn and put it into the steamer, and the dumpling leaf can also be smeared with some lard in advance to prevent sticking.

9.After the steamer water boils, put it into the steamer, cover it with a bamboo lid, and open the lid once when it has steamed for 3 minutes.

10.This kind of cooked sweet stuffing can be steamed for about a minute and a half before being eaten with the lid open.

Cooking skills. 1. Powder: Compared with using glutinous rice flour and sticky rice flour to adjust the dough, knocking flour is a more convenient production material, if there is really no knocking powder, you can use 8 parts of glutinous rice flour and 2 parts of sticky rice flour to try;

2. Filling: The types of fillings of the leaf rake are too rich, the peanut and walnut filling here is just a relatively simple one, I like it very much, and I can be bold and innovative, the most convenient estimate is to directly wrap a chocolate crisp candy;

3. Lard: The amount of lard can be put a little more, I put it according to a relatively small amount, mainly to control the heat, but it will be more fragrant if you put more, and some even have to bite into the flowing oil to call it fragrant;

4. Wrapping: The dough is not like the dough made of flour, the cold water dough has no gluten, and it is easy to crack even after kneading, but the tissue connection is relatively tight after steaming, so pay attention not to expose the filling when the raw embryo is filled, and the powder skin is thin and uniform (I mastered it for the first time), so as to prevent the local process of steaming too thin from breaking;

5. Flash: The so-called flashing gas is to open the lid and put some water vapor out, so as to avoid condensation from dripping from the lid to the skin of the poop, so that the surface is not smooth, and steaming with the cover of the bamboo steamer also plays a certain role in preventing the surface from being damaged by water vapor dripping;

6. Leaves: The traditional leaf rake does not use zongzi leaves, I just happen to have zongzi leaves at hand. However, the leaves of this kind of Sichuan snack bag are very rich, such as banana leaves, corn leaves, lotus leaves, orange leaves, etc.

It takes 10 minutes for the artemisia leaves to be steamed.

Ingredients: glutinous rice flour, mugwort juice.

Filling: bamboo shoots, minced meat, pickled cabbage, or red bean paste.

Pour the glutinous rice flour into a container.

Then pour in the mugwort juice.

Mix well. Take a separate container and put in the flour (you can also use sticky rice flour).

Add boiling water and stir to form a dough.

Put the glutinous rice flour dough and the flour dough together.

After kneading evenly, add another spoonful of lard.

Knead into a dough. If there is some dipping, you can sprinkle some flour on the cutting board and divide the green dough into 10 portions.

Wrapped in the filling, the most common is red beans. Shame develops into salty, meaty. Don't be in a hurry when making fruity buns, slowly push it up with your hands, and after wrapping it in the same way as making mooncakes, the surface of the Qingtuan is smooth.

Place the Qingtuan on an oiled steamer, or put it on silicone oil paper in a pot of cold water and steam for 10 minutes.

Ingredients: 500 grams of glutinous rice flour.

500 grams of pork foreleg meat.

Sprouts to taste.

Sauerkraut to taste.

Dried incense 3 tablets.

100 grams of flour.

The practice of Sichuan Ye'er Ba.

**Too big, can only be shrunk like this, this time do three kinds of stuffing, sauerkraut, sprouts, fragrant and dry, all chopped, fragrant and dried add a little green onion.

Glutinous rice flour is good with water, not sticky to your hands, with some flour, otherwise it will be very thin when steamed, you can't pick it up, the ratio of my flour and glutinous rice flour is 1:5, if the glutinous rice flour is very glutinous, it is best to add more flour, summarize your own experience, hehe.

The meat should be half fat and half lean, minced, and a little ginger chopped together.

Stir-fry the meat foam until fragrant, first put a portion of it, then fry the three flavors of the filling separately, add soy sauce, salt, and a little salty.

Wash the green leaves, cut them into rectangles and dry them according to the size of the poop you want to make.

Wrap it like this. And there is this.

Boil the water in the steamer first, put the wrapped baba on the steamer, steam for 8 10 minutes, you can eat it, take a bite while it's hot, wahaha! It's delicious.

TipsBefore wrapping the fried stuffing, put it in the refrigerator to freeze it, let the oil solidify, and mix it again when wrapping, and mix the oil evenly, so that each package has oil in it, and it is delicious.

If you want to start a business quickly. It is recommended to study at a professional training institution.

1 small bowl of glutinous rice.

Japonica rice 1 small bowl.

Half a pound of minced pork.

1 2 teaspoons salt.

2 tablespoons brown sugar.

Red bean paste 1 small bowl.

1 tablespoon oil.

1/2 small bowl of chopped sprouts.

Baba leaves to taste.

The practice of Leshan Yeerba.

1. Glutinous rice and japonica rice are washed and cleaned, soaked for 12 24 hours, then removed, polished into rice milk, wrapped in gauze to hang dry water, divided into two halves, half of which is kneaded into dough with brown sugar, half is directly kneaded into dough, and then divided into small agents.

2. Heat oil in a wok, add the pork filling and stir-fry it, then add the chopped sprouts and stir-fry evenly, add salt to the pot, and make the sprouts and pork filling for later use.

3 Wash the leaves and trim them into strips about 5 cm wide.

4. Take a small white dough, rub it round with both hands and flatten it, put it in the sprouts and pork filling, seal it and wrap it in a round, wrap it in a dumpling leaf, and put it into the steaming drawer; Take a small brown sugar dough, wrap it in the red bean paste filling in the same way, wrap it in the baba leaves, and put it in the steaming drawer. Wrap all the leaves in this way.

5. Put the wrapped leaves into the steamer.

6. Steam on high heat for 25 minutes.

Brother Huo teaches you the authentic method of Sichuan traditional snack Ye'er Ba, glutinous rice pig Ba.