Ye Ercang is commonly known as noontime rice
It is one of the traditional snacks of the Han people in Leshan, Sichuan
Traditional festive food customs
In the past, it was near Yanguan Street in Yingchunmen
There is a small restaurant that specializes in Leaf Erzhu
The county street cannon can be sold in the hall
And packaged to the county court
For consumption by county officials
Therefore, it is called "noontime soup"
It has been passed down to this day that the common people are called "Ye Ercang"
It is made with a sweet filling wrapped in the finished dough
Wrap in the leaves, place in a steamer basket and steam for 15 minutes
Features: skin sweet filling does not stick to the leaves, moisturizing and refreshing non-stick teeth
Compared to the ordinary rice we make at home
The taste of the noon rice is even sweeter and softer
Refreshing and powerful
But it is not greasy and does not stick to the teeth
It can be said that it is suitable for all ages
Fragrant
Suitable for the whole family
Process: When making, the glutinous rice and rice are washed clean, soaked in water for one day, drained, and then added water to grind into a slurry, put into a cloth bag, and controlled water to make a slurry powder. Soak the dried shrimp and cut into small pieces. Cut the ham into small pieces; wash and cut the sprouts into finely chopped pieces. Stir-fry sesame seeds and finely mill. The leaves of a local wild plant are cut into 5-inch-long and 3-inch-wide leaves. Wash the pork, chop into granules and place on a plate, add pepper, peppercorns, soy sauce, sprouts, ham, dried shrimp, cooked lard, monosodium glutamate, sake, sichuan salt and evenly mix into a salty filling. Combine sugar, cooked flour, orange cake, rock sugar, cooked lard, sesame powder and mix into a sweet filling. Bring water to a boil in the pot, knead the cake with the sling powder and cook it in the pot. Remove and place in a basin, add the remaining sling powder and knead well. The kneaded sling powder is divided into a mixture, wrapped in sweet and salty fillings, rolled into a circle, smeared with a layer of cooked rapeseed oil, wrapped in boat leaves and steamed for a quarter of an hour, and the delicious noontime soup is made.