"But remember, there is a large amount of tannin in the juice of the wild banana heart, it is very astringent if eaten raw, so it must be thoroughly cooked, letting high temperatures complete the final transformation."
Before handling the main dish, he first prepared the side dish—roasted Jin'er wrap.
Lin Yu'an took the large cleaned banana leaves and quickly roasted them back and forth over the fire. As the leaves were heated, they emitted a light sizzling sound, and their color instantly turned more jade green, as if revitalized.
At the same time, a unique plant fragrance was thoroughly unleashed, permeating the air.
This process is known as 'killing green,' which makes the leaves softer and more resilient, and less likely to tear during subsequent wrapping.
"In Yunnan, this cooking method is called banana leaf roasting." He explained while deftly handling the leaves, "Banana leaves act like a pressure cooker with their own natural seasoning packet."
