[sichuan] Panda Version of Ye Erba

Name: [sichuan] Panda Version of Ye Erba
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g pork; A pack Sprouts; 400g Glutinous rice flour; Some water; A small amount olive oil; 2 pieces Dried Tofu; Some Rapeseed oil; 3g Bamboo charcoal powder; 10 sheets Grapefruit leaf

by Xiao C

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Yeerba (also known as Zhuerba and Yaerba) is a famous traditional local delicacy in Yibin, Sichuan (the hometown of Wuliangye). Because the other bread has ginger leaves, its name is Yeerba. Ye'erba is made of exquisite materials, exquisite craftsmanship, and has the characteristics of beautiful green color, soft and refreshing. It is one of the famous snacks in Sichuan; Ye'erba, as a local specialty of Yibin City, Sichuan, has to mention the addition of fillings A special product of Yibin-sprouts. Sprout is one of the indispensable seasonings for making the most authentic Ye'erba. The fried sprouts and pork are wrapped in glutinous rice flour and wrapped in ginger leaves. After steaming, it has a strong aroma and makes the mouth glutinous.
Because of everyone's love for Ye'erba, Gu's follow-up was widely spread to various places, and various localities made changes according to local tastes, and formulated new varieties such as sweet Yeerba. Ye'erba can be seen and eaten in Luzhou, Chengdu, Qianwei County of Leshan City and other places, but the method is slightly different.
However, the Yeer Rake in my memory is steamed with fresh grapefruit leaves wrapped. The selection of grapefruit leaves is exquisite. If the grapefruit leaves have not been grafted, the wild ones are the best. Because the wild grapefruit leaves have a strong fragrance, it is particularly intriguing. When I was in elementary school, I walked home from school on a gravel road not far from home and smelled a strong scent of steamed grapefruit leaves. As expected, grandma and mother wrapped Ye'erhake at home, and the steamer was still steaming. There is a feeling of salivation at the smell.
Every Chinese New Year, my grandmother will make Yeer Hake with my mother in advance, because my father and I like to eat sweets. So I will make some red bean paste for us separately. Because when I was in high school, I would help my grandmother at home during winter vacation. I was in charge of washing grapefruit leaves, and my grandmother and mother were in charge of filling and wrapping leaves. Yeerhake's main ingredients are glutinous rice flour, pork, and dried tofu.
Every time I make a leaf rake, grandma will soak the glutinous rice in water in advance, and then mix the soaked glutinous rice with water at home to make it into glutinous rice. Then, use a well-sealed cloth bag (this kind of cloth bag was used to make tofu when I was young, but it is probably rare now.) Install it tightly, and press a heavy object on the bag. The glutinous rice syrup will gradually drain the water and turn into shapeable glutinous rice dough.
Let's talk about Ye'er rake stuffing, chop fresh pork into mashed meat, pour an appropriate amount of rapeseed oil into the pot and stir it slowly over low heat. Stir out the extra oil and only the fragrance. Then add the sprouts, chopped dried tofu and continue to fry until the filling is ready. This time, Ye Erba's appearance was slightly changed, and it was made into a panda shape unique to Sichuan. "

Ingredients

300g Pork
A pack Sprouts
400g Glutinous Rice Flour
Some Water
A small amount Olive Oil
2 pieces Dried Tofu
Some Rapeseed Oil
3g Bamboo Charcoal Powder
10 sheets Grapefruit Leaf

[sichuan] Panda Version of Ye Erba

1. Peel the pork and chop it into puree.

[sichuan] Panda Version of Ye Erba recipe

2. Tofu is dry cleaned and chopped.

3. Pour an appropriate amount of rapeseed oil into the pot. After the oil is cooked and blanched, add the pork, and simmer until there is excess oil. Stir until it is fragrant, preferably dry and fragrant.

4. Then add the sprouts and the dried tofu continues to fry until fragrant.

5. Ye Erba's filling is ready.

6. Wash the grapefruit leaves and wipe dry for later use.

7. Add appropriate amount of water to the glutinous rice flour and knead until there are no particles and agglomerates. Take out a small portion, add bamboo charcoal powder and knead until it becomes a ball and set aside.

8. Spread some olive oil on the grapefruit leaves.

9. Take a small portion, round, flatten, and pack in an appropriate amount of filling.

10. Rub round and tighten the mouth downwards.

11. Then put the wrapped Yeerba on top of the grapefruit leaves.

12. Take a small part of the black glutinous rice balls and pinch out the panda's facial features and paste them on the opposite positions of the wrapped Ye'erba.

13. Then steam the prepared Yeerba thoroughly. Low heat for about 10-15 minutes.

14. The fragrant panda version of Ye Erba is ready.

Tips:
Reminder: Ye'erba stuffing does not add salt separately. Because sprouts and dried tofu have a salty taste, you can add a certain amount of salt according to the light or salty taste. Grapefruit leaves are smeared with olive oil to prevent them from sticking to the leaves when they are steamed and eaten.