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After graduation, I work and live in other places, everything is good, I often want to eat those characteristic hometown snacks, recently, I suddenly want to eat yellow rice, I called my mother, she said to send me, from that day on, I look forward to the phone of the courier brother every day.
Huangcang is a special snack in Luzhou, Sichuan, in addition to Luzhou, it is also very common in Yibin, which is made of glutinous rice. The specific method is to steam the glutinous rice after soaking, while mixing rice, brown sugar, water into rice milk, and finally adding steamed glutinous rice to the rice milk, stirring and cooling evenly for fermentation, and finally reshaping, wrapped in yellow rice leaves, when you want to eat, heat through the line, because the yellow rice is cooked.
Wrapped in the leaves of the yellow rice is also coming from, in Luzhou, is the use of yellow rice leaves, the specific scientific name I do not know, some people say called white root, there is a special fragrance, after wrapping the yellow rice, the taste penetrates into the rice, but also added some flavor.
In addition to yellow leaves, there are also places to wrap bamboo leaves or bamboo shell leaves, which is also another feature.
I remember when we were young, Huang Shu was only made during the New Year, so we all looked forward to the New Year, and now we can eat it at any time. Usually, I will do a lot at a time, wrap it up and cool it and store it, and I can eat it for a long time.
There are two general ways to eat, frying and steaming, the yellow rice is hot through, eating it is very fragrant, I eat three or four in one breath every time, and finally I am worried about not digesting it before reluctantly stopping.
Here's a look at these two ways to eat.
< h1 class = "pgc-h-arrow-right" > fried yellow rice</h1> dumplings
Reference Serving Size: 1 serving for 1 person
Production time: 10 minutes
Difficulty level: ★ ☆☆☆☆☆
Ingredients
1 piece of yellow rice
seasoning
Oil - to taste
method
1, Huang Cun peeled off the outer layer of Huang Cun leaves, you can see that the leaves only wrapped in the Yellow Cun left by the leaf vein traces, look very beautiful.
2: Cut the yellow rice into thick pieces, the thickness is about 1 cm.
3: Pour a little oil into the pan, heat it up and add the yellow rice cubes and fry slowly over low heat.
4: After frying small bubbles on one side, turn over and fry the other side.
5. After both sides are fried, you can come out of the pot.
The surface of the fried yellow rice is slightly scorched, but the bite down is soft inside, and the fragrant smell of the yellow rice leaves will be a little lighter, suitable for those who feel that the smell of the yellow rice leaves is too strong for friends, if you feel that the sweetness is not enough, you can dip some white sugar, the taste is not too beautiful.
<h1 class= "pgc-h-arrow-right" > steamed yellow rice</h1> dumplings
Reference Serving Size: 2 servings
Production time: 15 minutes
Yellow rice 3 pieces
not
1: Put the yellow rice dumplings directly into the steamer and steam on high heat for 12-15 minutes.
2, after steaming, remove the yellow rice leaves, and eat them directly.
Compared with fried yellow rice, the taste will be lighter, the unique fragrance of yellow rice leaves will be more intense, and the taste is still soft and smooth, which is very delicious.
However, when steaming huangshu, we should pay attention to sufficient time, steaming time is too short and the heart will be cold, and it is relatively hard, and the taste is not good.
Whether it is fried or steamed, it is very fast to make, suitable for breakfast in the morning, and then boil some porridge or hot milk, and it will be done in one or two minutes. However, although it is delicious, because it is made of glutinous rice, friends with bad stomach cannot eat more, otherwise it will be difficult to digest, nor can they eat too much at one time.
In short, HuangCang should be regarded as a very distinctive local snack, if you have not been to Sichuan, it is estimated that you will not have the opportunity to eat Oh ~ ~
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