Yunnan's Traditions
By VicentaLakin
Tomorrow is the midday festival, many of which are made of bamboo leaves, but in my childhood I remember that the husks that we had here were made of brown leaves, which were so delicate, that the fresh smell of brown leaves could be infected with the rice inside. As Yunnan's palm tree accounts for 80 per cent of the country's total population, people in many parts of Yunnan since ancient times have made full use of the resources of palm trees to collect fresh, green leaves for the afternoon season and to make them into fine husks. An old flat leaf, a small shell in its hand that can transform into a form, has to admire the ancestral wisdom of its preparation。
Recipe Recommendations
- palm leaf appropriate amount
- glutinous rice appropriate amount
- Homemade ham appropriate amount
- homemade sausages appropriate amount
- Home-made roast pork appropriate amount
Steps for Yunnan's Traditions
1
The palm leaves are torn into single pieces according to texture. Tearing the “bones” out of a single leaf turns the leaves into two symmetrical leaves。
2
The shape of the two leaves are folded upwards to step 3, step 4。
3
Steps 3 and 4 are intended to be steps 5, noting that step 5 breaks two corners。
4
Subordinate step 5, do not flip, push to step 7。
5
Repeat steps 6, 7, and press on to step 9。
6
Step 10, split into four little steps
7
Step 11 is divided into four small steps, similar to step 10.
8
Step 12 and step 13 approaches are described above。
9
Steps 10, 11, 12, 13, with a similar approach, except for a slight difference in the position of penetration。
10
And pull down four leaves, and make up a little, that is, a delicate husk。
11
It's hot
12
The rice is prepared (premature immersion one night), the husks, homemade hams, fork meat, sausages for use。
13
When you're done, you're gonna have to soak in the water so that the palm leaves don't wrinkle
14
Put in different meats and become different flavors
15
If the rice is placed in the shell, it is placed in a third of the size of the brown shell, then into the ham, fork or sausage, and then, in the end, the shell is filled with the rice, the seal is sealed。
16
The shell seals, as illustrated, are based on the principle of beauty, a tight mouth and as much pressure as possible on spare leaves。
17
The extra leaves were trimmed and completed。
18
Put the sting in cold water and boil it for 50 minutes. The beautiful twilight blends with the freshness of the palm leaves, the aroma of the rice, the temptation of the ham, and without the need for more sauce, the color, the scent and the taste become unsettling。