Ye Er Dam is a special food in Yibin, Sichuan, which is also called Zhuerba locally. This is a snack made of rice. You can think of it as a huge dumpling, but it is steamed instead of boiled. Generally speaking, it is very similar to the green ball in the south of China. The green ball is steamed, but the green ball is steamed.

The filling of leaves is also one of its most distinctive styles. It is not sweet stuffing but broken rice buds, a special kind of radish pickle, which tastes a bit like a mixture of mustard tuber and pickled radish. The passage is crisp and chewy, and the minced meat is salty and appetizing when fried.

Ye Er dam

Dough:150g glutinous rice flour, 50g refined flour,170g water, 30g melted lard.

Stuffing: pork belly 100g, salt 1 spoon, monosodium glutamate, rice wine 3g, starch 3g, broken rice bud 50g, edible oil 30g, soy sauce and water.

Accessories: fresh zongzi leaves.

Weight: 8

1. Mix glutinous rice flour and corn starch into a small bowl;

2. Add 170g cold water;

3, mixing and sintering;

4. Add 30 grams of lard;

5. Knead into smooth dough by hand;

6. Pork belly100g;

7. Chop minced meat, add 1 spoon salt, appropriate amount of monosodium glutamate, 3g rice wine and 3g water starch and mix well;

8. 50 grams of broken rice buds;

9. Pour 30 grams of cooking oil into a non-stick pan, heat it with strong fire, put it in the inner end and cook it, and then fry it with low fire until the fat in the pork belly is oily;

10. Add broken rice buds;

1 1. Then add a proper amount of soy sauce and a small amount of water, stir well, and collect the water until it is 80% dry;

12. Put the fried stuffing into a bowl, refrigerate it, and put it in the freezer for more than 1 hour until the oil is solidified;

13. The leaves of zongzi are fried to grow into a square of 12* 12CM;

14. Take about 40g of dough, round it and flatten the cover plate;

15. Put about 40 grams of stuffing in the middle;

16. Wrap, pinch, roll and strip;

17. The bottom is wrapped with zongzi leaves;

18. Repeat the actual operation of other raw materials, then put the wrapped green embryo into a wok filled with water and fix both sides with chopsticks;

19. Cover the lid tightly, steam SAIC motor when it is popular, and then turn to slow fire for about 25 minutes;

20. Just open the lid and take off the swing plate.

Practical operation points:

1. Dumpling stuffing contains a lot of oil, which is not easy to package immediately. It needs to be frozen until vegetable oil condenses before packaging;

2. If wrapping, please note that there is no need to wrap gas between sweet potato skin and stuffing, so it must be preformed and rolled tightly, so that the skin and entity are not easy to break oil during the whole cooking process.