The ingredients and process of Ye Erzhu are quite distinctive: in addition to using rice and rice, the foreskin is also equipped with an appropriate amount of peas as raw materials, the color is white like milk, moisturizing the mouth, Ye Erxinzi is divided into sweet and salty, salty heart seeds are prepared by fresh meat, cooked meat, monosodium glutamate, peppercorns, soy sauce and four spices, unique Sichuan sausage flavor, but no traditional sausage smoke feeling; the preparation of sweet hearts is very exquisite in seasoning, mellow and sweet when eating, sweet and not greasy, unique citrus flavor, but no citrus back spicy, Ye Erzhu uses citrus leaves wrapped in cage steaming, take its fragrance, When steaming, pay attention to the heat to maintain quality.
Huaiyuan three musts - three non-stick leaf er
Lao Wang's homemade Leaf Ercang, the ingredients are purchased online.
First, make the noodles of Ye Ercang
Second, the sprouts in the filling. But the meat is its own.
Third, leaves. This is a bamboo leaf.
The finished product is like this, like the last time I bought it in Huaiyuan.
The taste was fine except for being a little salty. Lao Wang said that the saltiness was because of the sprouts, and the next time he would float the sprouts with water.
The table at noon is quite local: carrot shredded stir-fried celery, Sichuan cuisine is called pheasant red; pork belly stew lotus root with dipping water, delicious and delicious nourishment and fire
<h1 class="pgc-h-arrow-right" > Huaiyuan "three non-stick" Ye Erqing</h1>
"Three non-stick" Ye Erzhuang was created in the 1920s by a Song surnamed Lao Guo in Huaiyuan Town, which was then called cotton vegetable rolls (commonly known as Ai Steamed Buns). Later, Huaiyuan Catering Cooperation Center gradually improved its production process, forming the characteristics of non-stick plates, non-stick chopsticks and non-stick teeth. In 1982, the Chengdu Evening News reported on Huaiyuan Ye'ercang for the first time, praising it as "three non-stick" Ye'ercang.
Friends who come to Kawanishi, remember to taste it!