In the Three Kingdoms era of war and strife, Zhuge Liang, the most famous prime minister in the world at that time, once led troops through a place called Qianwei during the rainy season, and in the rain for several days, most of the grain in the barracks was damp, and when it entered the water, it was about to spoil. Zhuge Liang then asked the canteen fireman to soak the rice and salt, add oil, knead it into small balls and put them into steamers, and the boiled dumplings were more fragrant than the steamed buns. But because it was too sticky, it was difficult to take the dumplings out of the steamer intact, and Zhuge Zaixiang looked at the lush broad-leaved plants outside the tent and suddenly made a plan: "Wrap the dumplings with grass leaves before steaming, don't you have to worry about it?" "I didn't expect that the steamed dumplings like this would not only be easy to use, but also have a fresh fragrance of leaves." Since then, there has been the taste of "Ye ErCang", and many places have also had the custom of making Ye Ercang sacrifices to Zhuge Liang during the Qingming Festival.
Ye Ercang is also called Ai Yun, Yibin is called Pig Er Cang, Duck Cang, and Leshan is called Noon Shi Cang.
Many places in the Sichuan-Chongqing region will do it, the practice is different, and the price is quite cheap, and the price is similar to the price of steamed buns.
There are 3 main differences in the local Ye Erzhu:
One: on the wrapped leaves, the material is different. Some places use lotus leaves, and some use corn leaves, plantain leaves, rice dumpling leaves, orange leaves and so on.
Second: the contents of the package are different.
Sweet, brown sugar is fried in lard and added to the fried soybean noodles, peanuts, walnuts, sesame seeds, etc. to make the filling, and the exquisite store will also add a little rose, date paste, preserves, bean paste or osmanthus flowers and other special flavors of their own stores for special seasoning. The sweet bite is like a giant rice ball.
Salty leafy insoles are wrapped in: mugwort, bamboo shoots, diced lotus, minced bacon, pork foam, sprouts or vegetable oil. It tastes a bit like a little exquisite bun.
Third: different shapes and sizes. Some are as small as eggs, some are like a corn cob, some are square, some are round, and each store is different from place to place.
A good leaf must be a big filling, using high-quality fresh meat or small ingredients, and it has a strong sweet taste.
If there is too much glutinous rice, ye Erzhu will not be able to form because it is too soft and sticky; if there is too much rice, it will not be soft and sticky, and the taste is too hard to eat. The ratio of rice to glutinous rice must be 2:3 is the best, so that the leaves that come out of this way do not stick their hands or stick their teeth when they eat, and it is delicious and salty and tender to eat.
Have you ever eaten Leaf Erzhu? Where do you think the leaf is the best?
I'll share it here today.
Finally, don't forget to follow me!
Eat Chongqing with ice cream
Good luck to everyone!