[Sichuan] Panda version of Ye'erba

2024-08-26 14:59:20 324

Ye'erba (also known as Zhu'erba or Ya'erba) is a highly renowned traditional local cuisine in Yibin, Sichuan Province (the hometown of Wuliangye). Because it has ginger leaves on its outer surface, it is called Ye'erba. The selection of ingredients for making Ye'erba is exquisite, the craftsmanship is refined, and it has the characteristics of beautiful green color and shape, as well as delicate and refreshing taste. It is one of the famous Sichuan snacks; As a local specialty of Yibin City, Sichuan Province, Ye'erba cannot help but mention another Yibin specialty for making fillings - sprouts. Bud sprouts are one of the essential seasonings for making the most authentic Ye er ba. The meat fillings made of sprouts and pork are wrapped in glutinous rice flour, wrapped with good ginger leaves, and have a strong aroma after steaming. They taste glutinous rice< br>

Details of ingredients

pork300g
bean sproutsA pack
Glutinous rice flour400g
olive oila small amount
Dried TofuTwo pieces
Bamboo charcoal powder3g
Yuzu leaves10 sheets

Technique

difficultybeginner
workmanshipsteam
tasteother
timeThree quarters of an hour

Steps to make [Sichuan] Panda version of Ye'erba

1. Peel the pork and chop it into minced meat.
2. Dry clean and chop tofu into small pieces.
3. Pour an appropriate amount of rapeseed oil into the pot, wait for the oil to heat up, then add pork and stir fry slowly over low heat until excess oil is removed. Stir fry until fragrant, preferably dry some to make it more fragrant.
4. Then add the sprouts and stir fry the dried tofu until fragrant.
The filling for Ye'erba is ready.
6. Wash and dry the grapefruit leaves before use.
7. Add proper amount of water into the glutinous rice flour and knead it until no particles form a ball. Take out a small portion and add bamboo charcoal powder to knead until it forms a ball for later use.
8. Apply some olive oil on the grapefruit leaves.
9. Take a small portion, knead and flatten it, and wrap it with an appropriate amount of filling.
10. Round and tighten with the mouth facing downwards.
11. Then place the wrapped Ye'erba on top of the grapefruit leaves.
12. Take a small portion of black glutinous rice balls, pinch out the panda's facial features, and paste them in the opposite position of the wrapped Ye'erba.
13. Then steam the prepared Ye'erba until fully cooked. Low heat for about 10-15 minutes.
14. The fragrant panda version of Ye'erba is ready.