What are the ingredients that need to be prepared before making Sichuan Ye'erba?

Ye'erba is often seen in Chengdu, Sichuan, Leshan and other places, is a more traditional local snacks, very popular with the public. So what are the ingredients that need to be prepared before making Sichuan Ye'erba? How do you usually do it better?

1. Ye'erba is salty, fresh and mouth-watering.

Ye'erba is a traditional snack in Sichuan, and we often see wheelbarrows selling Ye'erba in the streets of Chengdu, where people stop to buy them as the steamer on the wheelbarrow is steaming. I grew up eating my grandmother's favorite is the leaf rake, handmade leaf rake production process is not simple, a small glutinous rice dumplings wrapped inside a rich filling, walnut honey or crushed rice sprouts, fragrant and moist, mellow and sweet and refreshing, leafy flavor is strong, the dish is divided into two flavors, salty and fresh, mouth-watering, has been entangled in my heart.

2. What are the ingredients that need to be prepared before making Yerba Mate?

Because Ye'erba is made in different places, the ingredients used are slightly different, and the flavors are somewhat different. Generally speaking, there are two main flavors of Ye'erba: sweet and salty. To make Ye'erba, you need to prepare ingredients such as glutinous rice flour, rice flour, and wrapping materials such as large-leaf lemongrass leaves, ginger leaves, banana leaves, palm leaves, lotus leaves, and so on. In addition, brown sugar or granulated sugar, peanuts and sesame seeds are used for sweetness. The savory flavor is made with pork, bacon, crushed rice sprouts, pickles, and so on, and the practice is similar.

3. After the ingredients are prepared, how do you usually do it better?

The way to make Ye'erba may vary slightly from place to place, but it's generally the same. For example, to make savory Ye'erba, after the ingredients are ready, first deal with the leaves that need to be wrapped, put the rolled dough on the concave side of the leaves, put the oil in the pot and heat it until it reaches 50, then put in the meat and stir-fry it until it breaks. Add crushed rice sprouts and stir-fry well, then put in a bowl and set aside. Add water to the glutinous rice flour and knead into a ball, take the right amount of dough and knead it into a bowl shape in your hands. Put in the appropriate amount of filling, gather the periphery inward, roll it into a ball with both hands and put it on a section of leaf. Finally placed in a steamer basket, boiling water pot steaming, pay attention to time control, the length of the steam by the amount of decision can be.

4. Ye'erba has a unique flavor, worthy of the famous snack.

Ye'erba has a unique flavor, and has different names and characteristics in various places. In Chongzhou and other places called Ai Bun, in the south of Sichuan Zigong, Yibin, Luzhou, as well as Yunnan and Guizhou Zhaotong, Zunyi and other places called as piglets. In Zunyi, Guizhou Province, there is a pig's ear without filling, although the production process is the same, but the way of eating to return to the wind oven to cook, or add vegetable oil to deep-frying dipped in sugar or soybean noodles to eat. Chengdu Huaiyuan "ancient town people" leaf child poi is the most famous, its use of good pork, plus fresh citrus leaves, exquisite processing and become, so far, has been waiting for customers for more than ten years, the products are exported to France, the United States and other countries in Europe and the United States, worthy of the famous snacks.