80g； of peanut and walnut; Sugar 20cc；; 2.5cc； of lard;

Ye Erba, also called Ai Mo, is a traditional snack of Han nationality in Sichuan. Festive food custom is a traditional food in Tomb-Sweeping Day, a farmhouse in western Sichuan, and Spring Festival in southern Sichuan. 1940, the "Guzhen Family" in Huaiyuan, Chongzhou carefully reformed Ai Mo and renamed it Ye Erhua. Ye Erba, one of the famous snacks in Sichuan, has exquisite materials and fine technology, and is beautiful in color, soft and refreshing.

Ye Erba's practice and steps

1

Stir-fry peanuts and walnuts in a pan with low heat for later use; Stir-fried peanuts and walnuts are crushed in a stone mortar with white sugar;

2

Add a little melted lard to add fragrance. If you don't mind the heat, you can add a lot more. Mix well and pour it out for later use. Add water in several times (100g water, I added it 6 times with a measuring spoon of 15cc to achieve the desired effect); Mix the flour and water well to make a soft dough, add a little melted lard to increase the oily luster, and finally evenly distribute the dough and stuffing for later use;

three

Squeeze a small piece of dough and pack it with stuffing; After sealing, knead it into a long circle with smooth skin, wrap a leaf of rice dumplings in turn and put it into a steamer. Some lard can also be applied to the leaf of rice dumplings in advance to prevent sticking. After the boiler is boiled, put it into the steamer, cover it with a bamboo cover, steam for 3 minutes, open the cover once and then cover it; This kind of cooked sweet stuffing can be steamed for about a minute and a half before being eaten.

four

Tip: 1, flour: compared with mixing flour dough with glutinous rice flour and sticky rice flour, it is more convenient to make flour. If there is no flour, you can use 8 parts of glutinous rice flour and 2 parts of sticky rice flour. 2. Stuffing: There are so many kinds of stuffing in the leaf harrow. The peanut and walnut stuffing here is just a relatively simple one. I like it very much, and I can be bold and innovative. The most convenient estimate is to directly pack a chocolate crisp candy. 3, lard: the amount of lard can be put a little more, I put it in a relatively small amount, mainly to control the heat, but putting more will make it more fragrant, and some even have to bite the oil to make it fragrant. 4. Packaging: The dough is not like dough made of flour. The cold water dough has no gluten, and it is easy to crack even after kneading, but the tissue connection is relatively tight after steaming. Therefore, when filling the raw embryo, be careful not to reveal the stuffing, and the dough is thin and even (I have not mastered it for the first time) to prevent the local thin steaming process from breaking. 5, flash gas: the so-called flash gas is to open the cover and let some water vapor out, to avoid dripping from the cover to the Baba skin after condensation, so that the surface is uneven, and steaming with a bamboo steamer cover also plays a certain role in preventing the surface from being damaged by water vapor dripping. 6. Leaves: Traditional leaf harrows don't use reed leaves. I just happen to have reed leaves at hand. However, this kind of Sichuan snack bag has a rich variety of leaves, such as banana leaves, corn leaves, lotus leaves, orange leaves, etc., which can be used for wrapping. There are really no leaves, and it is ok without wrapping, which is probably a pig's gizzard.

five

Let's introduce a Sichuan-style dessert that I like very much today. It is said to be a dessert. In fact, this snack has both sweet stuffing and salty stuffing, which may be a matter of personal habit. Just as I am more accustomed to eating sweet stuffing when eating glutinous rice balls, I am more accustomed to sweet stuffing when eating meat glutinous rice balls. There are many similar snacks in Sichuan, such as pig's gizzard, duck's gizzard, noon's gizzard, tung's leaf's gizzard and so on. Speaking of the most traditional method, Baba's vermicelli is not made of ready-made dry powder, but is made by mixing rice and water, grinding them into pulp, and then hanging them with a cloth bag to drain them to get vermicelli.

six

After consulting some materials, I found that all kinds of Baba are different in material ratio and production technology, each of which is more complicated and time-consuming. I admire the ingenuity of Sichuan people, but it is also a pity that I can't copy and master the traditional technology now.

seven

For delicious leaf harrow or pork gizzard, the preparation of flour is very important. If glutinous rice flour is used completely, it will be too soft and sticky, and it will stick to hands and teeth. Therefore, it is often necessary to transfer some sticky rice flour (rice flour), but the sticky rice flour is too hard, and the taste lacks moisturizing effect. If the proportion is not good, the overall taste will not be too good. In addition, because the viscosity of different rice varieties is also different, in the information I have consulted, the ratio of glutinous rice to rice ranges from 3:2 to 9: 1 when farmers make their own or buy ready-made rice noodles, and there is a difference between boiled water and cold water when adding water. It is difficult for beginners to grasp the ratio of boiled water to cold water.

eight

It happened that my best friend once gave me a packet of Sichuan famous Hongqiao Kefen, which is glutinous rice flour in essence, but the quality of Hongqiao glutinous rice flour is particularly different. It is said that it is the most suitable powder for making pork chop in Sichuan, and it is not necessary to add sticky rice flour to adjust it. Besides, it can make the steamed pork chop taste soft and glutinous just right by kneading the powder with cold water without mixing boiling water, which is quite convenient. I found time to try it once, and I made a peanut candy stuffing at will, but it really didn't disappoint me. Since then, it has become much easier to make leaf harrows or pork swabs at home.